…continuing with the hilsa mania, last week we had a small hilsa festival at our home and I prepared the all time favorites – ilish macher paturi, bhapa ilish, and ilish mouli. It was a good catch weighing around 1.7 kg, little over pricey but the taste was supreme.
Well, lets start with the hilsa fish head and tail. The best recipe with fish head is ‘kochu saag diye ilish macher maatha‘ translate as fish head with Colocasia leaves. Those who have tasted it they knew it for sure that nothing compares with this. But colocasia leaves are hardly available outside Bengal. Anyway, if you get your hand on this then try this recipe.
Recipe at a glance:
kochu saag diye ilish macher maatha:
Young and edible colocasia stems (3 or 4 bunches) cut into 5cm long pieces need to be boiled first in salt water and then grind together to make a fine paste by adding as much little water as possible. As usual fish head need to be fried in oil first with salt and turmeric and then smashed into bite size pieces. Temper the hot oil with Bengal gram, cumin seeds, dry red chillies and add the colocasia stem paste. After stirring for a while add the chopped ginger, slitted green chillies and scraped coconut along with cumin powder and red chili powder. Next add the fish head and mix until they blend properly and check for salt and sugar to taste. Serve this with steamed rice.
Next is ‘tattora’ prepared with only fish head. This dish will be a perfect blend of sweet and spicy. For this heat some mustard oil in a skillet and fry the fish head. Once it become brittle, smash the head and keep it separate. In the same oil, fry some sliced onions till brown along with ginger-garlic paste. Season it with turmeric powder, cumin powder, coriander powder and red chili powder. Though red chili paste will go better with this. Adjust the salt and sugar to taste. If requires add more oil, but no water. Add the fish head pieces and mix them together until they blend well and serve with steamed rice.