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Hilsa Fish Head Recipe By Ananya Banerjee

Oct 08, 2018







What better time to rediscover a lost Bengali recipe than Durga Puja. Chef Ananya shows how to make Illish Macher Matha Diye Kochur Shak which is an absolute treat to your taste buds. ilish head is marinated and fried in Emami Healthy & Tasty Kacchi Ghani Mustard Oil for cholesterol and fat-free cooking before joining the mix with colocasia stem leaves for an authentic Bengali delicacy.


    1 kg kochur shak (cut into 1)
    Lime juice
    1 ilish head(cut into small pieces)
    1 tablespoon desiccated coconut
    2-3 bay leaf
    2-3 red chillis
    1 tsp panch foron
    ¼ turmeric powder
    4 sliced green chilies
    ½ cup tablespoons oil
    Salt and sugar to taste


Method of Preparation:

– Wash and clean kochur shak. Boil it with lime juice and a bay leaf till it becomes soft.

– Heat oil in a pan. Add bay leaves. Add ilish pieces coated with turmeric and salt. Fry it about 3-4 minutes.

– Add desiccated coconut and add kochur shak. Cook for 5-6 mins till oil separates. Add the chilies and cook 2 more minutes.

– Drizzle some mustard oil on top.

About Ananya BanerjeeFollow On


Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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