Malabar Spinach with Hilsa fish head (Ilish Macher matha diye Pui Shak)

Hi everyone !! In the previous post I shared with you Malabar Spinach recipe with vegetables. Hope you liked it.

In this post I will share with you another Malabar Spinach recipe. This one is similar to the previous one, but I have used Hilsa fish head for this preparation. Hilsa fish parts add a different but tasty flavor to the dish and I love this one more than the “veg” version.

If you are preparing this for kids or someone who doesn’t like fish head, you can use prawns instead of Hilsa head and follow the same steps.

I have used few vegetables in this recipe. You can skip them if you want.

Lets get started !!


Cooking Time : 15 to 20 minutes

Ingredients :

  • Malabar Spinach – 1 big bowl (use only leaves and very soft stem parts), roughly chopped
  • Hilsa Fish head – 1, roughly broken into smaller parts
  • Hilsa Fish Oil – fried, use whole fish oil of 1 hilsa fish
  • Ridge Gourd – 1 small, cut into small pieces (6 to 8 pieces)
  • Pumpkin – 10 small pieces
  • Tomato – 1 small, finely chopped
  • Whole dry red chilli – 2
  • Turmeric Powder – 1 teaspoon
  • Red Chilli powder – 1/2 teaspoon (optional)
  • Coriander powder – 1/2 teaspoon
  • Cumin powder – 1/2 teaspoon
  • Salt – as per taste
  • Sugar – 1/2 teaspoon
  • Mustard Oil – 2 to 3 tablespoon

You can use small pieces taro and eggplant in this preparation also.


Recipe :

  1. Heat oil in a wok. When the oil heats up add dry red chillies. Wait few seconds.
  2. Add pumpkin pieces. Stir for a minute.
  3. Add ridge gourd and tomatoes. Stir for a minute.
  4. Next add Malabar spinach leaves and stem parts. Stir and mix with the veggies. Cover the wok with a lid. Lower the flame slightly.
  5. Add salt, turmeric powder, red chilli powder, cumin powder and coriander powder. Mix well. Turn the flame to medium. Keep stir frying until tomatoes become soft.
  6. The vegetables and leaves will release water. Let everything cook in their own juice. Stir occasionally.
  7. When the vegetables and leaves are almost boiled, add sugar. Mix well.
  8. Next add fish head parts and fish oil. Mix everything well. Cover with the lid again. You can add little warm water if required. Turn the flame to minimum.
  9. Wait until everything is done and very little water is left in the gravy.
  10. Turn the flame off. Give the dish some standing time.

Serve Malabar Spinach with Hilsa fish head hot with plain rice.






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