Search Results for: fish head

Macher Matha diye Kalai dal aka Biulir Dal (Bengali Urad Dal with Fish Head)

Posted on: January 22, 2021 Posted by: Deepsikha Comments: 0

This has always been a family favourite dish. Baba can never say no to it and even I love it earnestly. Maa cooks it the best and even I can do pretty good justice to it. Mr. Husband has developed a taste for it lately and since then there is no looking back. Yes, there is also a vegetarian version of this dal which is equally popular. But, in my…

 

Macher Matha diye Lau Ghonto (Bengali Style Fish Head Cooked with Bottle Gourd)

Posted on: September 14, 2020 Posted by: Deepsikha Comments: 0

Macher Matha (fish head), also called as Macher Muro in Bengali can be used in a number of ways in Bengali kitchens. We eat fish from head to toe (here, tail). Almost all the freshwater fishes can be eaten this way and we just know how to make use of the entire fish in various delicious ways. Macher Matha diye Lau Ghonto is an age old Bengali dish and is…

 

Macher Matha diye Bhaja Moong Dal (Fish Head Cooked in Fried Yellow Lentil)

Posted on: March 4, 2019 Posted by: Deepsikha Comments: 2

This is Maa‘s absolute favourite recipe. Maa loves moong dal (yellow lentil) and back home, this is the most popular dal that she cooks often. I am not a big fan of moong dal, though, don’t mind having it sometime. Simple and plain moong dal is too boring for me, rather, I like masoor dal that way. I like masoor dal in any form, but, the thing is not same…

 

Macher Matha diye Cholar Dal (Fish Head Cooked in Bengali Split Chickpeas)

Posted on: December 20, 2018 Posted by: Deepsikha Comments: 0

As I always say, I love fish, just like many other Bengalis. We utilize actually the whole of it – from head to tail and even the eggs and other edible parts. Coming to me, more than fish, I love the fish head. But, it was never like this when I was a kid. I was literally scared of eating the head part as I used to think golay kata…

 

Muri Ghonto (Bengali Fish Head Curry with Rice)

Posted on: November 26, 2018 Posted by: Deepsikha Comments: 0

Back from a long vacation and my mach pagla Bangali mon (fish loving Bengali mind) started craving for some fish, some rice and some spices. As I can’t think of staying away from my kitchen and from fish for so long, a 10 days long vacation without fish is obviously little too much for me 😛 So, today morning I rushed to the local market and bought some fresh Rohu…

 

Macher Matha diye Mochar Ghonto (Plantain Flower / Banana Flower cooked with Fish Head)

Posted on: September 21, 2018 Posted by: Deepsikha Comments: 0

Mocha is an integral part of traditional Bengali cuisine and Mochar Ghonto is the quintessential representative of Bengali vegetarian dishes. Mocha is a great source of  dietary fibers, proteins and unsaturated fatty acids and is also rich in Vitamin A, C and E – that means, it can do wonders to you skin 🙂 My mom used to say “Mocha kha, rokto hobe” (you must eat banana flower, it will boost your blood…

 

Shutki Shira aka Hutki Shira – A Sylheti Comfort Dish with Dry Fish

Posted on: December 17, 2020 Posted by: Deepsikha Comments: 4

Shutki or Hutki is nothing but dry fish and Shira or Jhul stands for runny gravy. While Sylhetis from all over the world swear by Shutki and Shidol, I go one step ahead and can literally survive on these two for a lifetime. Such is my love and I suppose this is what they call ‘eternal love’. I take utmost pride to repeat it time and again that I am…

 

Mishti Kumro diye Shidol (Pumpkin with Dry Fermented Fish)

Posted on: October 30, 2019 Posted by: Deepsikha Comments: 0

Ask a Sylheti what is Shidol (dry fermented fish) and he/she will tell you what emotion it actually carries for them. I am a Sylheti by birth, by blood, by heart and by soul. Like many other Sylhetis, my love for Shutki (dry fish) and Shidol knows no bounds. We take so much pride and pleasure in cooking and eating these two things that being deprived from them sometimes mean being…

 

Sobji diye Macher Tok (Fish Sour Stew with Vegetable)

Posted on: November 2, 2018 Posted by: Deepsikha Comments: 0

This is a bit experimental dish that I tried out today. Though, Macher Tok is nothing new for Bengalis, infact, it’s a very famous Bengali style fish curry. While making macher tok, what is mostly used is amchur and the preparation is usually without vegetables. My Mom makes awesome macher tok and yes, she does it without using any vegetable. But, what I did today is quite interesting and random…

 

Niramish Mochar Ghonto (Banana Blossom Curry)

Posted on: June 10, 2020 Posted by: Deepsikha Comments: 0

Niramish means vegetarian in Bengali and yes this recipe has both vegetarian and non-vegetarian version of it. The most common vegetarian version is the one I am writing today and Chingri diye Mochar Ghonto is probably the most common non-vegetarian version we Bengalis prepare. But my blog has quite an interesting recipe of cooking fish head with mocha (banana blossom or banana flower) and it’s called Macher Macha diye Mochar…