Macher Matha Diye Bandhakopi is one such recipe that I have grown up eating. It was specially made during the winter months, as the seasonal cabbage is available in plenty.

The combination of fresh cabbage and fish head is incredible. The flavor profile is outstanding with a bit of spiciness in the dish. The blend of spices is subtle, and the peas make it much more delicious. The fragrance is intoxicating as well.

Give this recipe a try, if you haven’t yet. Make it in your kitchen and serve it to your near ones as well. There will be happy smiles all around.

Let us look through the list of ingredients and the process to make Macher Matha diye Bandhakopi.

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Macher Matha Diye Bandhakopi Recipe (Bengali Style)

Madhushree Dutta

Simple Macher Matha diye Bandhakopi recipe. Ingredients and instructions to make Bengali-style cabbage recipe with fish head for lunch & dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, Side Dish

Cuisine Bengali, Indian

Servings 4 servings

Equipment

1 Kadhai
1 Induction Cooktop

Ingredients

1 Catla Fish Head cut into two halves
1 Cabbage medium
2 Potatoes medium
1 Tomato large
1 Onion large
½ cup Green Peas fresh or frozen
2 Green Chilis or according to heat tolerance
1 tsp Garlic paste
1 tbsp Ginger paste
1 tsp Cumin Seeds
2 Bay Leaves
1 1½ inch Cinnamon stick
5 Cloves
3 Green Cardamom
1 tsp Cumin powder
1 tbsp Turmeric powder
1 tbsp Coriander powder
1 tbsp Red Chili powder
Salt to taste
Sugar to taste
Mustard Oil
Ghee

Instructions

Prepare the fish head

First, start by cleaning the Catla fish head thoroughly.
Next, transfer it to a plate and add salt to taste and ½ tbsp of Turmeric powder.
Nicely rub them on the catla head so as to coat every crevice. Cover and keep them aside for about 20 minutes.

Prepare the veggies

While the fish head is marinating, thinly chop the cabbage.
Peel and finely chop the onion. Grate the tomato and make a paste of the ginger, garlic, and one green chili. Keep all these aside.
Wash and peel the potatoes. Cut them into 1 ½ inch cubes.

Fry the potatoes

Now take a kadhai and add around 3-4 tbsp of mustard oil.
Let the oil heat until it smokes a little.
Next, add the potatoes to the oil and fry them. Cover and let them cook.
Stir occasionally and add salt to taste.
Let the potatoes cook until the fork done.

Fry the fish head

Transfer them into a bowl and add 2 tbsp oil to the same kadhai (you can add less or more depending on the fish head). Let the oil heat properly.
To the heated oil, gently place the fish head. Keep the flame on medium.
Fry the fish head from all sides until it is cooked through and turns golden brown.
With the help of the spatula crush the fish head and make some small pieces out of the big chunks.
Stir and fry them nicely. Do not burn them.
When done, transfer them onto a plate and keep them aside. Keep the oil away to use it later.

Prepare the masala

Next, take a kadhai and add 2-3 tbsp of mustard oil.
Let the oil heat until it smokes a little.
To the oil, add the cumin seeds and bay leaves (tear them from the middle).
Stir them until the seeds crackle and then add the finely chopped onion. Keep the flame on medium.
Sauté the onion until it turns golden brown.
Next, add the ginger, garlic, and green chili paste.
Sauté and combine them nicely.
Cook until the rawness of the ginger and garlic is gone.

Add the pieces of fish head

Now add the pieces of fish head into the kadhai.
Combine all the ingredients well and then add the grated tomato.
Stir them from all sides and let them cook. Keep the flame on low to medium.

Cook the masala

To this, add turmeric powder, cumin powder, coriander powder, and red chili powder. Stir consistently.
Let the masala cook until the oil starts to separate from it.

Add the potatoes and cabbage

Add the potatoes to the masala and combine well.
In the kadhai, add the thinly chopped cabbage and stir from all sides.
Add salt and sugar to taste and combine again.
Now, cover the kadhai and let the cabbage cook nicely.
Stir occasionally and cook the cabbage until soft.

Cook the fish head and cabbage

While the cabbage is cooking, crush the cardamom, cloves, and the cinnamon stick with a little bit of water. Use a sil batta or a mortar and pestle. Keep it aside.
Remove the cover and check the cabbage. Combine all the ingredients and make sure they do not stick to the bottom of the kadhai.
When the cabbage is almost cooked through, add the green peas, one green chili (break it from the middle), and the crushed aromatics.
Stir and mix them well.
Keep the flame at low and let all the ingredients cook nicely for about 3-4 minutes.
Take a taste test. Add if anything is needed.
When everything comes together beautifully and there is almost no moisture left (it is ‘makha makha’ in Bengali), transfer the macher matha diye bandhakopi into a serving bowl

Garnish

Garnish it by drizzling 1 ½ tsp of ghee on the top.

Keyword Bengali Recipe, Recipes for Dinner, Recipes for Lunch

Voila! The mouthwatering Macher Matha Diye Bandhakopi is ready to be relished. It is best enjoyed with steamed rice, Musuri’r dal (masoor dal), and a wedge of lime.

The concoction of flavors comes through beautifully. Have it for lunch or dinner as it is light, toothsome, and heart-filling. This Bengali dish will never disappoint you.

Eat up!

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Macher Matha Diye Bandhakopi Recipe | Fish Head Cabbage Dish