Ash gourd curry with Hilsa Fishhead
This dish requires a tender ash gourd and Hilsa fish head which makes this dish delicious. You can prepare pui shak or malabar spinach with hilsa fish head.Though ash gourd is similar to a bottle gourd, having a great difference in taste after cooking. Here I am preparing Ilish macher matha diye chal kumro or Ash gourd curry with Hilsa Fish head, but you can make it with any fish head like rohu or Katla fish also.
Main equipment
- Wok/ Kadai
- Spatula
- Serving bowl/dish
Ingredients For Ilish macher matha diye chal kumro
- Chal kumro/Ash gourd-750gm
- Hilsa/Ilish fish head-1 (medium size)
- Mustard Oil-2 tbsp
- Bay leaves-2
- Red chili-1
- Cumin seeds-1/2 tbsp
- Cardamom-2
- Ginger paste-1 tbsp
- Cinnamon -1/2 inch stick
- Peppercorns-8
- Sugar-1/2 tbsp
- Turmeric powder-1 tbsp
- Green chilies-3
- Salt to taste
How to make Ilish macher matha diye chal kumro
Cut the ash gourd in Julian shape
Clean and wash the hilsa fish head and rub with salt and turmeric powder.
Take a Kadai, heat 2 tbsp mustard oil, let it come to the smoky point, then add the hilsa fish head to fry; once fried in one side then turn it over to another side to fry evenly. Once fried take it out from the Kadai.
Now in the same oil add cumin seeds, red chili, and bay leaves to temper
Add peppercorn, cardamom, and cinnamon stick, and stir them.
Now add the fried fish head, a lot of smoke will come out
After adding the fish head, add the chal kumro/ash gourd
Add turmeric powder and salt
Then add sugar and ginger paste
Stir them continuously to mix all ingredients in a low-medium flame
Now cover the lid, and allow it to cook in its own water for 5-6 minutes on low flame, no need to add water.
Open the lid, and you will see the water is still there.
Now keep the flame in medium and stir it to make it dry.
Now the curry is almost dry, so stir them fast.
Transfer them to a serving plate and serve hot with hot piping rice.
Ilish macher matha diye chal kumro
Equipment
- Serving plate
- Spatula
- A kadai or a fry pan
Ingredients
- 750 gm chal kumro/ash gourd
- 1 Hilsa fish head
- 2 tbsp Mustard oil
- 2 bay leaves
- 1 red chili
- 1/2 tbsp cumin seeds
- 2 Cardamom
- 1/2 inch Cinnamon Stick
- 1 tbsp ginger paste
- 3 green chilies
- 8 peppercorn
- 1 tbsp turmeric powder
- 1/2 tbsp sugar
- salt to taste
Instructions
- Cut the ash gourd in Julian shape
- Clean and wash the hilsa fish head and rub with salt and turmeric powder.
- Take a Kadai, heat 2 tbsp mustard oil, let it come to the smoky point, then add the hilsa fish head to fry; once fried in one side then turn it over to another side to fry evenly. Once fried take it out from the Kadai.
- Now in the same oil add cumin seeds,red chili, and bay leaves to temper
- Add peppercorn, cardamom, and cinnamon stick, and stir them.
- Now add the fried fish head, a lot of smoke will come out
- After adding the fish head, add the chal kumro/ash gourd
- Add turmeric powder and salt
- Then add sugar and ginger paste
- Stir them continuously to mix all ingredients in a low-medium flame
- Now cover the lid, and allow it to cook in its own water for 5-6 minutes on low flame, no need to add water.
- Open the lid, and you will see the water is still there.
- Now keep the flame in medium and stir it to make it dry.
- Now the curry is almost dry, so stir them fast.
- Transfer them to a serving plate and serve hot with hot piping rice.