Ilish Macher Matha Diye Badhakopir Ghonto | Cabbage Curry with Ilish fish Head:
“Badhakopir Ghonto” is an authentic Bengali dish. This is a very simple and easy recipe. The main ingredients are Badhakopi means Cabbage and Ilish fish head. Cabbage is cooked with fried Ilish fish head.
Cabbage is a winter season vegetable but nowadays it is available for all seasons.
Bengalis are famous for eating fish but, Ilish is the all-time most favorite tastiest fish because of its unique flavor. Many delicious dishes can be prepared with Ilish fish. Ilish head is also as tasty as the fish. “Ilish Macher Matha Diye Badhakopir Ghonto” is one of the most popular dishes.
Prep time: 30 minutes
Cock time: 30 minutes
Serves: 4 People
- Cuisine: Indian
- Category: Non-Veg | Fish
- Course: Side Dish
Ingredients:
- Cabbage medium piece half size or 500 gm
- Ilish fish head 1 piece
- 2 Potatoes
- Green chillies 2 pieces
- Dry red chillies 2 pieces
- Whole Cumin ¼ teaspoon
- Whole Garam masala (Cinnamon 2 pieces, cloves 4 pieces, cardamom 4 pieces)
- Garam masala powder 1/2 teaspoon
- Cumin powder ½ teaspoon
- Salt to taste
- Sugar 1 teaspoon
- Red chilli powder ¼ teaspoon
- Turmeric powder ¼ teaspoon
- Bay leaves 2 pieces
- Mustard oil 1 tablespoon
- Rice powder or cornflower 1 teaspoon
Preparation:
- Cabbage is finely shredded in long length. Wash in a strainer to drain water.
- Ilish head cut and make 2 pieces. Marinate with salt and turmeric powder.
- Dice each potato into 4 pieces, wash and keep aside to remove water.
Procedure:
Add oil into the pan and wait until the oil is hot.
Fry the fish head in medium-high flame for 2 minutes on each side. Don’t over fry. Once done keep aside.
In the same oil add red chilli, bay leaves, whole Garam masala, whole cumin, and stir for 1 minute until it turns brown.
Add potatoes.
Add half amount of salt and half amount of turmeric powder and gently stir and fry for 2 minutes in medium-low flame.
Add green chilli and cabbage.
Add remaining salt and turmeric powder, red chilli powder, sugar, cumin powder, garam masala powder, and mix it well for 1 minute.
Cover the pan and cook in medium flame for 10 minutes until the cabbage becomes soft. Stir occasionally.
After 10 minutes remove the cover and add the fried Ilish head. Cover the fish with cabbage and cover the pan again and cook in medium flame for 10 minutes.
Occasionally remove the cover and stir such that it does not get sticky at the bottom of the pan. Break the fish head into pieces and check whether the potato is boiled or not.
If the potato is boiled properly then add Garam masala and rice powder mix and gently stir for 1 minute. To make the mixer take a small bowl, add Garam masala powder, Rice powder, one tablespoon of water, and mix nicely.
Cover for 5 minutes, in the middle, check the cabbage. 20% of cabbages should be burned and brown. This will add more flavour to it.
Food is ready, transfer into a serving bowl.
Serves: 4 people
Serve with: Plain Rice and Dal, Roti, Luchi or Puri
Tips:
For flavoring the Garam masala, it’s always better to use homemade bata masala of Cinnamon, Cloves, and Cardamom but, it becomes difficult if utensils (Shil, Nora) are not available. You can create Garam masala mix powder at home using a fine blender. Create separate powder of each spice Cinnamon, Cloves, and Cardamom. Mix Cardamom 50%, Cinnamon 30%, Cloves 20%.
Adding Rice powder mixer at the end will make it more soft and tasty.
Before taking off the pan make sure 20% of cabbages are burned and brown. This will add more flavour to the dish.
