Ilish Macher Matha Diye Pui Saager Chanchra Tarkari / Bengali Style Ilish Macher Matha Diye Pui Saag / Bengali Style Malabar Spinach Cooked With Hilsa Head

Preparation Time -   30  minutes 
Total Preparation Time - 30  minutes  
Cooking Time -   40     minutes 
Course -  Non -  Vegetables  
Cuisine - Bengali 
Serve -   4   
Author - Paramita's Kitchen   

Ingredients :

1. Potato -  2
2. Pumpkin - 300 gm
3. Malabar Spinach - 500 gm
4. Eggplant - 1
5. Ridge Gourd - 2
6. Pointed Gourd - 3 - 4
7. Hilsa  Fish  Head - 2
8. Ginger paste - 2 table spoon
9. Red chili powder - 1 tea spoon
10. Green chili paste - 1 table spoon
11. Cumin Powder - 1 table spoon
12. Coriander powder - 1 table spoon
13. Panch  Foron - 1/2 small tea spoon
14. Grated coconut - 1/2 cup
15. Sugar - 1 tea spoon
16. Oil As required
17. Salt to  taste
18. Turmeric powder as required 

Methods :

1. Wash and clean the fish  head  under  running water .

2. Marinate the fish  with turmeric powder and salt . Rub the fish head . Cover and marinate for about 30 minutes . Keep a side .

3. Cut and remove the malabar spinach of few portion  of   hard  steam  part   . Cut into small in pieces or  cut into finely  chopped  . Keep a side .

4. Wash and clean the potato . Remove the skin . Cut into thin slices .  Keep a side .

5. Wash and clean the eggplant . Remove the top of eggplant . Cut into medium slices in pieces . Keep a side .

6. Wash and clean the ridge gourd . Remove the hard skin . Cut into thin slices .

7. Wash and clean the pointed gourd . Remove the both of portion  of end . Cut into slices in pieces . Keep a side .

8. Wash and clean the pumpkin . Peel off the skin and cut into  medium  in cubes . Keep a sides .

9. Heat oil in a wok on medium flame .

10. Once oil is hot . Now add fish head one after one . Fry till in golden color .Once done . Take out the fried fish head from hot oil . Keep a side .

11. In the same oil . Now add panch phoron and stir for few seconds on high flame .

12. Next add  pumpkin , eggplant , potato , pointed gourd and salt .Mix well  . Cook till 2 minutes .  Next add turmeric powder and mix well . Saute till raw smell goes off from turmeric powder .

13. Meanwhile , in a bowl add ginger paste ,  red chili powder ,  green chili paste , cumin powder , few  drops of water  and coriander powder . Mix and combine well .  Make  a spices or masala  mixture . Keep a side .

14. Pour the spices mixture into vegetables . Mix well . Saute till oil starts to separate from the sides of the wok .

15. Next also add  chopped  malabar spinach , sugar   and  grated coconut   into  spices  and mix well . Cover the wok . 

14.  Let the vegetables cook for  20  minutes till the vegetables are soften and cooked  on high flame .

15. Meanwhile , open the cover and vegetables are done .

16. Once  water is evaporated .

17. Meanwhile add fried  fish head into the wok  . Mix well .

18. Cook for another 5 minutes in low flame .

19. Switch off the flame .

20. Your curry is ready to serve .

21. Transfer the curry into a serving bowl .

22. Serve hot with steamed rice .

 
Happy Cooking ,

With Love  ,

Paramita's Kitchen .