"A Bengali style recipe cooked with Hilsa fish head and spices."
Ilish Maacher Matha Diye Kochu Shaak
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Prep time 10mins
Cook time 15mins
Recipe Card
ingredients
- 2 pieces Hilsa Fish Heads
- 200 g Kochu Shaak/ Taro Root
- 2 teaspoons Turmeric Powder
- 1 teaspoon Cumin Seeds
- To Taste Salt
- 1 cups Mustard Oil
- 1 teaspoon Gur
Method
Step 1
Chop the Kochu Shaak into fine pieces. Scrap the skin. Put it in pan. Sprinkle salt and turmeric powder. Let it cook in medium flame.
Step 2
Set the shaaak aside after boiling it. Pour mustard oil in pan. Temper the oil with 1 tsp Cumin seeds.
Step 3
Add the boiled Kochu Shaak. Saute them. Set it aside. Fry fish heads in the same oil.
Step 4
Break them into shreds. Add the shaak. Add salt to taste and gur. Cook till everything gets mixed well.
Step 5
Sprinkle dollops of mustard oil and finish cooking.