Ghatkol Pata Diye Ilish Macher Matha/ Hilsa fish head with Ghatkol/kharkol leaves is one of my favorite and palatable Hilsa dishes. Hilsa fish head is such a type of ingredient, that you can prepare any type of delectable dish like ilish macher matha diye muger dal, pui shak, chal kumro, kochur shak etc.
Whenever we prepared any type of hilsa dish, we are not preferring to add the fish head to that dish, we kept the head for another recipe, as I mentioned above.
In this recipe ghatkol/kharkol leaves are blended to make a paste and cook with fried hilsa fish head, tempered with nigella seeds and green chili.
The types of equipment used for this recipe are
- Mixing bowl
- Blender
- Kadai/Fry pan
- Spatula
The ingredients required for this recipe are
- Hilsa fish head-1(cut into two halves)
- Ghatkol/Kharkol leaves- 1 bundle(6-7 leaves)
- Mustard oil-2 tbsp
- Nigella seeds/kalojire-1/2 tbsp
- Green chili-2( silted)
- Turmeric powder-1 tbsp
- Salt
How to make Ghatkol/Kharkol Pata Diye Ilish Macher Matha
Clean and wash the ghatkol leaves, and put them in a blender jar
Make a fine paste and keep it aside
Clean and wash the fish head, and put it in a bowl
Add turmeric powder and salt; rub them well with the fish head, and keep it aside for 15 minutes
Heat mustard oil in a pan/kadai and fry the fish head on both the sides
Once done take them out from the oil, and keep them aside
Add nigella seeds and silted green chili for tempering
As they splutter and sizzle, add the ghatkol leaves paste and mix them well
Add salt and turmeric powder, and cook them for 2 minutes on a high flame
Now add the fried fish head, and mix them well.
Cover the lid and allow them to cook well for 2 minutes
Open the lid and, and turn off the flame
Transfer them to a serving bowl, and serve hot with rice and another hilsa recipe
Ghatkol Pata Diye Ilish Macher Matha
Equipment
- blender
- mixing bowl
- A kadai or a fry pan
- Spatula
Ingredients
- 1 Hilsa fish head(cut into two halves)
- 1 bundle Ghatkol/Kharkol leaves(6-7 leaves)
- 2 tbsp Mustard oil
- 1/2 tbsp kalo jeera (nigellaseeds)
- 1 tbsp turmeric powder
- 2 green chili
- salt
Instructions
- Clean and wash the ghatkol leaves, and put them in a blender jar
- Make a fine paste and keepit aside
- Clean and wash the fish head, and put it in a bowl
- Add turmeric powder andsalt; rub them well with the fish head, and keep it aside for 15 minutes
- Heat mustard oil in a pan/ kadai and fry the fish head on both the sides
- Once done take them outfrom the oil, and keep them aside
- Add nigella seeds andsilted green chili for tempering
- As they splutter andsizzle, add the ghatkol leaves paste and mix them well
- Add salt and turmericpowder, and cook them for 2 minutes on high flame
- Now add the fried fishhead, and mix them well.
- Cover the lid and allowthem to cook well for 2 minutes
- Open the lid and, and turnoff the flame
- Transfer them to servingbowl, and serve hot with rice and other hilsa recipe