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Monday, December 11, 2017

Macher matha Diye Bandhakopir Ghonto (Stir-fry cabbage with fish head) ~ a Bengali Delicacy

  Cabbage is one of my favorite winter vegetable. Yes, we get this vege only in winter in India. Though, sometimes you can see it in the market other than winter, but it's best in its taste only in winter. It is available in winter because it is loaded with vitamin C, Vitamin K and B6. It is also a very good source of Manganese, dietery Fiber, potassium, Vit B1, folate and copper. It is also a very low-calorie vege.

   I absolutely love this vegetable. We, Bengalis make it in a stir-fry manner, without adding any water. It needs no onion and garlic just add little ginger and it's heavenly delicious. Sometimes, we add fish head into the cabbage stir-fry to make it more delicious. As all know that bengalis do not throw any part of a fish, so fish head goes into many veges like bottle gourd or cabbage and even in rice. I already posted the vegetarian version of this recipe on the blog. Here you can find the recipe. But today I'll share the non-veg or with added fish head version. Here you go............

You Need :
Cabbage : 1, medium
Fish head(Rohu/katla/Hilsa) : 1
Potato : 1-2, cut into medium cubes
Fresh green peas : 1/2 cup(optional but recommended)
Onion : 1, small
Ginger : 1(1" )
Green chilli : 1-2
Tomato : 1, big
Turmeric powder : 1 tsp(marinate the fish head) + 2 tsp.(for curry)
Cumin Powder : 2 tsp.
Coriander Powder : 2 tsp.
Salt to taste
Mustard Oil/white oil : 2 tblsp.(for frying fish head) + 1 tbsp.(for cooking)
Sugar : 1 tsp.
Ghee : 1 tblsp.
Garam masala Powder : 1-2 tsp.(take 2 cardamom, 1 small cinnamon and 3 cloves, grind  together into fine powder)
Fresh corinander leaves for garnishing(optional)

For Tempering ::
Bay leaf : 1-2
Whole garam masala : 2 cardamoms, 4 cloves and 2 cinnamon sticks
Cumin seeds : 1 tsp.

    How To :
    • Take one fish head, cut from middle and marinate them with little salt and turmeric powder. Keep aside for 10 minutes.
    • Heat 2 spoonful of oil in a pan, fry the fish head from all sides till golden brown. Remove from oil and cool. When cooled, break the fish heads in small pieces.
    • Heat about 11/2 tsp. oil in another pan, fry the potato cubes till golden brown, remove and keep aside. In the same oil, temper with bay leaf, whole garam masala and finally with cumin seeds. When seeds start to splutter, add onion slices and sliced green chillies. Fry onion till they are golden brown. In this, add ginger paste, cumin powder, coriander powder, turmeric powder, chilli powder. Add little water and cook for some time.
    • Add chopped tomato. Cook until tomatoes get soft and mushy and add cabbage. Mix well with spices. Stir time to time and cook over high flame for 2 minutes or so. Add the fried potato cubes too. Cabbage will loose lots of water and will be cooked in its own water. So, do not add extra water. Season with salt. Turn down the heat and cook covered with a lid. Cook until cabbage and potatoes are done. Sprinkle little water if needed. Keep checking occasionally.Add fresh or frozen green peas now if you are adding.
    • When cabbage shrinks and almost cooked, add fried fish head pieces and sugar, mix well everything. Cook covered for another 3-4 minutes over low heat. When it's done, add ghee and garam masala powder, mix for a minute and remove from heat.

    Enjoy with a plate of warm rice and any Dal(lentil curry).

    Monday, December 11, 2017 / by / 0 Comments

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