Ilish Macher Matha / Muro diye Ole Torkari (Elephant Yam cooked with Hilsa Fish Head - Bong style)

 

          This is a traditional Bong style curry where Elephant Yam is cooked with Hilsa fish head. It is had with hot steamed rice and is considered a delicacy on a Bengali platter. Apart from Hilsa fish, you can also substitute it with Rohu or Indian carp fish.

          This dish is usually a Sunday lunch menu in most of the Bengali homes and it is also prepared on special occasions. It is a very simple dish, that is light on the tummy. Very few basic ingredients goes into preparing this curry. A tsp. of raw mustard oil to the end product gives an authentic touch and flavour to this dish. So check out the step by step pictorial recipe to prepare this delicacy. 

• 1 Hilsa fish head, marinated with a pinch of salt & turmeric powder & deep fried
• 250-300 gms. ole Elephant Yam), into into cubes
• 2-3 tbsp. mustard oil
• 2 dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 cup water
• 2-3 green chilies, slit
• 1 tsp. ginger, grated
• 1 tsp. mustard oil to garnish
• 2 tbsp. coriander leaves, chopped

Bhaja Masala (dry roasted spices)

• 1 tbsp. cumin seeds
• 3-4 bay leaves, broken
• 3-4 dry red chilies

          For Bhaja Masala - Dry roast the cumin seeds, dry red chilies and bay leaves for a minute or till you get a nice aroma. Keep aside to cool and then grind into a fine powder. Keep aside. 

          Heat oil in a kadai / pan and temper with dry red chilies, bay leaves and cumin seeds. Sauté for a few seconds. 

          Now add the fried fish head and break into few pieces. Then add the cubed (Ole) Elephant Yam and stir fry for 2-3 minutes. 

          Add 1 cup water, salt and turmeric powder. Bring it to a boil and then simmer, covered, till almost done. 

          Add the grated ginger and slit green chilies. Cook further for a minute and switch off the flame. 

          Add the mustard oil and garnish with a tsp. of the ground spice mix. Enjoy with hot steamed rice. 

 

                     Bhaja Masala - Dry roast the cumin seeds, dry red chilies & bay leaves

                     for a minute or till you get a nice aroma. Keep aside to cool & then grind

                     into a fine powder. Keep aside. 

                      Heat oil in a kadai / pan & temper with dry red chilies, bay leaves &

                      cumin seeds. Sauté for a few seconds. 

                                   Add the fried fish head & break into few pieces. 

                                Add the cubed (Ole) Elephant Yam & stir fry for 2-3 minutes. 

                       Add 1 cup water, salt & turmeric powder. Bring it to a boil and then 

                       simmer, covered, till almost done. 

                       Add the grated ginger & slit green chilies. Cook for a minute more.

 

                                 Add the mustard oil.

                                  Garnish with a tsp. of the ground spice mix. 

                                  Enjoy with hot steamed rice.