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Macher Matha Diya Bandhakopi ( Bengali stye cabbage curry with fish head)

As Bengali's consider fish to be very auspicious for any occasion any recipe with fish and fish head its fat has to be a much in any Bengali family on daily basis. This recipe of cabbage with fish head and fat is a traditional Bengali delicacy which is quite popular since ages. Inspite of having fish head and fat this recipe has very little spices and limited ingredients. But it has awesome taste when enjoy hot with hot steaming rice.

  • Prep time:
  • 10mins
  • cook time:
  • 40mins
  • serves:
  • 5-6

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Non-vegetarian

Level : Easy

Cuisine : Bengali

Course : NA

Tags

  • Non Veg
Ingredients

Ingredients For Macher Matha Diya Bandhakopi ( Bengali stye cabbage curry with fish head)

Methods
  • 1. Firstly shred the cabbage very nicely. Dice the potatoes. Now wash everything very well. Strain it properly
  • 2. Take kadai. Add oil. Let it smoke up. Add fish head and fish fat. Add 1tsp tumeric and salt. Fry the fish head and fat very well till it gets cook on medium-high flame.
  • 3. Once its cooked transfer it to a separate plate. Now in that same oil add bay leaf, green cardamom, cinnamon and cumin seeds. Let it crackle. Then add the diced potatoes. Stir it well with some turmeric and salt till it turn light golden.
  • 4. At this stage add the shredded cabbage. Add salt and tumeric and stir. Now add cumin powder, ginger + green chilli paste and stir well. Keep on stirring constantly on medium-low flame for 2-3mintues.
  • 5. Now add the red chilli powder and chopped tomatoes. Now stir it well till everything gets mixed. Keep sirring it unless the cabbage becomes mushy.
  • 6. Once it becomes mushy add the green peas and stir very well. Now put on a lid and let it slow cook on low flame for 12-15 minutes. Keep on stirring in between or it might burn.
  • 7. At this stage add sugar and stir. Then add the already fried fish head and fat into the cabbage. Make sure you break it and mix everything well with the cabbage. Splash water in between and keep on stirring. Check the seasonings. If required add it.
  • 8. Put the lid again and let the cabbage get cooked completely on low flame for 6-8mintues more till the cabbage and fish head gets mixed and form a mishmash. But do keep stirring in betweem.
  • 9. Once done add homemade garam masala and ghee on top and give it two three mix. Put on the lid and switch of the flame. Let it rest
  • 10. Enjoy hot with hot steaming rice.
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