Taro Leaves With Hilsa Fish Head (Ilish Macher Matha diye Kochu Shag)

 "Ilish Macher Matha diye Kochu Shag" is a traditional Bengali dish made with hilsa fish head and taro leaves. Here's a simple recipe to prepare this delicious dish:

Ingredients:

For the fish head and gravy:

1 hilsa fish head, cleaned and cut into pieces

1 onion, finely chopped

2-3 green chilies, slit

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

Salt to taste

Mustard oil for cooking

For the taro leaves (kochu shag):

A bunch of fresh taro leaves with stems, cleaned and chopped

2-3 green chilies, chopped

1/2 teaspoon nigella seeds (kalonji)

Salt to taste

Instructions:

Marinate the Fish Head:

Wash the fish head pieces and marinate them with turmeric powder and salt. Keep aside for about 15-20 minutes.

Prepare the Taro Leaves (Kochu Shag):

In a pot of boiling water, blanch the taro leaves for 2-3 minutes to remove any bitterness. Drain and set aside.

Heat a pan with some mustard oil. Add nigella seeds and chopped green chilies.

Add the blanched taro leaves and stir-fry for a few minutes until they are cooked. Add salt to taste. Remove from heat and keep aside.

Fry the Fish Head:

Heat mustard oil in a frying pan. Once the oil is hot, gently place the marinated fish head pieces in the oil.

Fry until the fish head pieces turn golden brown on both sides. Remove and keep aside.

Prepare the Gravy:

In the same pan, remove excess oil, leaving about 2-3 tablespoons. Heat the oil and add chopped onions. Sauté until the onions become translucent.

Add ginger paste, garlic paste, and green chilies. Sauté for a few minutes until the raw smell disappears.

Add turmeric powder, red chili powder, and salt. Mix well.

Add Fish Head and Kochu Shag:

Place the fried fish head pieces in the pan and coat them with the spice mixture.

Gently add the cooked taro leaves (kochu shag) to the pan. Mix everything together, taking care not to break the fish head pieces.

Simmer and Serve:

Add a little water to create a gravy. Cover the pan and let it simmer on low heat for about 10-15 minutes, allowing the flavors to meld.

Check the seasoning and adjust if needed. Once the fish head is tender and the flavors have developed, remove from heat.

Serve the Ilish Macher Matha diye Kochu Shag hot with steamed rice.

Enjoy this traditional Bengali dish that combines the flavors of hilsa fish head and taro leaves in a delicious and hearty preparation.