Ilish Maacher Maatha Diye Kochu r Saak ( Hilsa Fish heads with Colocasia)

This is not something that happens everyday , cause Mr Hubby is very scared that Kochu r Loti or Saak will cause irritation. Ilish Maacher Maatha n Kochu Saak - perfect combination.What do you think ?

Ilish Maacher Maatha Diye Kochu r Saak

Kochu r Loti as well as  Kochu r Saak, both take up a lot of time to prepare .

You have to carefully clean, wash and peel and then chop. 

My Aunt in law, Bithika Chatterji uses a wet cloth to first wipe away dirt if any. Then she smears mustard oil on her palms. She peels and chops and then washes them very well.

Caution : it may cause a little irritation, use mustard oil on your hands. Remember, if your hands scratch it doesn't mean it will cause irritation after eating.If you are scared just add a little tamarind to the dish.

Boil and then discard the water. Completely squeeze out the water. You can leave the boiled Kochur Loti or Saak on a strainer to drain off the water.

Preparation :

Coat the Hilsa Fish head (I used Fish heads of two fishes) pieces with Turmeric Powder and Salt.

Heat 2-3 tbsp  Mustard Oil in a wok and then add the fish head pieces to fry. Fry till crisp and remove.

Chop one medium size onion finely.

In the oil (use the oil that you had fried the fish heads in) add a pinch of Cumin seeds (Sada Jeere),2 Green Chilly's (Or as per taste) and 2 Bay Leaves. Stir a bit and then add the chopped onion. Stir fry till transparent. Add 1/2 tsp of Coriander-Cumin Pastes.  Stir fry a bit and add the Kochu Saak. 

Add 1 tsp Tamarind paste (Tetul er Kaath),1 tsp Sugar, 1/2 tsp Turmeric Powder and Salt as Per taste.You can use 1/2 tsp Coriander Powder, 1/2 tsp Cumin Powder  instead of pastes. Cook well till oil separates.

The tamarind paste is optional. 

Add the fried Fish Head Pieces. The Saak needs to be fried very well with the spices. Fry till reddish.

Serve with Plain Rice.

I haven't used it but you can grate fresh coconut to garnish.

Ingredients :

Kochu r Saag (Boiled and drained)-1 bowl
Hilsa Fish Heads-2
Onion-1 medium size,finely chopped
Jeera -1 tsp,grinder to paste
Dhone-1 tsp,grinded to paste
Jeere-1/4 tsp
Green chilly-4-6
Bay Leaf-2
Red Chilly Powder-1/2 tsp
Turmeric Powder-1/4 tsp
Salt-as per taste
Sugar-1/2 tsp (Optional)

Kochu r Saak

Another Dish that I remember my Grand Ma "Thakuni" preparing is Hilsa Fish heads with Brinjal(Begun). It tasted as delicious as this one. Try and then get back to me with your comments.

Fry the fish head pieces first and remove. In the same oil, fry the Brinjal  and keep aside.

Add Garlic Paste and on low flame stir fry till you get a nice aroma.

Add chopped Onion, Turmeric Powder, Red Chilly powder, Salt, Sugar and stir .Fry and then add the Brinjal. Mix. Add the Fish heads and fry together. It has to be a Dry Mash. 

When Thakuni  prepared the oil content was on a higher side but then in those days Thakuni wouldn't have heard of "Low Calorie "preparations.