Ilisher Matha Diye Ambol / Hilsa Head in a Sweet and Sour Gravy

This is a hurried post ... so not too much of rambling today.

In my hurry to get over with my Ilish / Hilsa recipe series, I overlooked one recipe. The very favourite ambol / tauk / tok with ilish head.

And I got three requests ... two mails and one comment ... all in one day. So leaving aside a half done post, I am posting this for my readers. :-)

This recipe with ilisher matha / hilsa head, was a regular in my home .... my ma used tamarind while Thamma (grandmom) used dried mangoes ( there we call it amchur ... but now I know the powdered dry mango is actually called amchur) for the sourness.

And Thamma used to add a little diluted mustard paste to any ambol she cooked. I love the flavour ... but have not used it in my recipes.

In fact, since I was cooking for myself, I made the ambol for both the ilish roe and the head at one shot. ( You cannot miss the roe in the gravy). ;-)



Need : Ilisher matha bhaja / Hilsa head ... marinated with a little turmeric powder and salt and fried in mustard oil,
some fresh curry leaves,
whole dry red chillies, mustard seeds, a little cooking oil,
tamarind pulp diluted with water, salt and sugar to taste.

How to : Break the fried fish head into medium sized pieces.

Heat a little oil in a kadhai / wok / pan. Add the mustard seeds.

When they start to splutter, add the red chillies and then the tamarind water.

If you want to add a little mustard paste, add now. Bring to a boil.

Adjust salt and sugar. It is entirely up to you to decide how you like it ... a little too sour ... or a little more sweet ... or salty and sour ...

Add the ilish maccher matha / fish head pieces and boil for some more time.
The consistency of the gravy for an ambol / tok / tauk is very thin ... almost watery. So keep that in mind when boiling it.



The ilish head has a very unique taste and after soaking up the gravy, it gets even more tastier and flavorful. Goes great with plain rice.


Scrunch on, dear all. Enjoy !! :-)