It is usually a struggle for us to handle ilish machher matha or lyaja. (read hilsa fish head and the tail). While the fish head goes for some chyanchra, the tail is a struggle because of the bones. Though I made bharta out of the tail, but it is a time consuming task to debone the tail. This time, I made some chutney with some tamarind pulp. I have also added some musur dal er bori to the Ilisher Lyaja Matha diye Chutney since I like the juicy bori in my chutney. A very loved recipe to have as part of weekend lunch.
Ingredients for Ilisher Lyaja Matha diye Chutney
- Hilsa fish head and tail – from 1 fish
- Musur dal er bori – 1/2 bowl
- Tamarind paste – 2 tbsp
- Salt and turmeric – as required
- Sugar – as required, depends on sourness of tamarind
- Green chili – 3
- Dry red chili – 2
- Mustard seed – 1/2 tsp
- Mustard oil for cooking
How to make Ilisher Lyaja Matha diye Chutney
Heat mustard oil in a pan and fey the fish head and tail with a pinch of salt and turmeric. Keep aside.
Soak the tamarind in some water and strain the pulp. Keep aside.
In the same pan, fry the bori till it turns brown.
For the tempering, add mustard seeds and dry red chili.
Now pour the tamarind paste into the pan. Stir.
Add salt, turmeric and sugar and fry the pulp a little.
Then pour a cup of water and once it starts boiling, add the fried fish head and tail. Stir and cook for 5 minutes over medium heat.
Add some green chili and cook for 2 more minutes.
At the end of the cooking, add the fried bori and adjust the seasoning. Bori will soak some gravy of the chutney.
The chutney is ready now. Cool it completely.
Serve with rice.