Hilsa Head & Spinach Recipe – Authentic Bengali Pui Shaak Macher Matha

Last Updated on 4 months by Neha Deshmukh

Hilsa Head & Spinach Recipe – Authentic Bengali Pui Shaak Macher Matha

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Pui Shaak Macher Matha. It’s a classic Bengali dish, a beautiful medley of flavors and textures, and honestly, it just tastes like home. I remember my grandmother making this every monsoon, and the aroma would fill the entire house. It’s a bit of work, but trust me, the result is absolutely worth it.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s an experience. The slightly bitter pui shaak (Malabar spinach) beautifully complements the rich, oily flavor of the Hilsa head. It’s a dish that’s both comforting and exciting, and it’s a fantastic way to use every part of the fish – minimizing waste and maximizing flavor! Plus, it’s a real conversation starter.

Ingredients

Here’s what you’ll need to create this Bengali masterpiece:

• 500 gms Malabar Spinach (Pui Shaak)
• 1 Head of Hilsa (Ilish)
• 200 gm Red pumpkin
• 2 medium Potatoes
• 1 medium Ridge gourd
• 1 small Eggplant
• ?? tsp Nigella seed (Kalonji) – about 1/2 tsp is a good starting point
• 2 Green chilies
• ?? tsp Turmeric powder – around 1 tsp
• 1 tsp Sugar
• Salt to taste
• 4 tbsp Mustard Oil

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Mustard Oil: The Heart of Bengali Cooking

Seriously, don’t skip the mustard oil! It’s essential for that authentic Bengali flavor. It has a pungent aroma and a unique taste that you just can’t replicate with other oils. Heat it well until it smokes – that’s how you know it’s ready.

Hilsa (Ilish) Head: A Delicacy & Flavor Base

The Hilsa head is where all the flavor is! Don’t be intimidated by using the head – it adds a depth of taste that the fillet simply can’t match. Make sure it’s fresh, and don’t worry about the bones; they become wonderfully soft during cooking.

Malabar Spinach (Pui Shaak): Regional Variations & Benefits

Pui shaak is a beautiful leafy green. It has a slightly earthy, almost mineral-like flavor. If you can’t find it, spinach can work in a pinch (see FAQs!), but it won’t be quite the same. It’s also incredibly nutritious, packed with iron and vitamins.

Nigella Seeds (Kalonji): Aromatic & Traditional

These tiny black seeds add a lovely aromatic touch. They’re often used in Bengali cooking for their flavor and medicinal properties.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, season the Hilsa head generously with salt and turmeric powder. Then, fry it in hot mustard oil until it’s beautifully crisp. Once cooled, gently break it into smaller pieces.
2. Next, roughly chop the Malabar spinach and slice the ridge gourd stalks a little thicker – this helps them cook evenly.
3. Heat some more mustard oil in a wok or large, heavy-bottomed pan. Partially fry the diced pumpkin, potatoes, ridge gourd, and eggplant until they’re golden brown. Don’t cook them all the way through; they’ll finish cooking later. Remove and set aside.
4. In the remaining oil, temper the nigella seeds and green chilies. Let them sizzle for a few seconds until fragrant.
5. Add the chopped spinach to the pan. Stir-fry it on high heat with turmeric powder, sugar, and salt. It will wilt down quickly.
6. Now, add the partially fried vegetables back into the pan. Give everything a good mix, cover, and cook until the vegetables are about three-fourths done.
7. Gently add the fried Hilsa head pieces. Stir vigorously on high heat – this is important! You want to evaporate any excess water.
8. Continue cooking until the mixture becomes wonderfully mushy and starts sticking to the pan. That’s when you know it’s ready!

Expert Tips

• Don’t be afraid to really scrape the bottom of the pan while stirring. That’s where all the caramelized goodness is!
• Adjust the amount of green chilies to your spice preference.
• The key to this dish is patience. Let it cook slowly and develop those deep, complex flavors.

Variations

• Vegan Adaptation: Substitute the Hilsa head with fried tofu or mushrooms for a delicious vegan version. Add a pinch of kala namak (black salt) for a fishy flavor.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a pinch of red chili powder if you like things extra spicy.
• Festival Adaptation (Poila Boishakh/Durga Puja): This dish is often made during Bengali festivals like Poila Boishakh (Bengali New Year) and Durga Puja. It’s a symbol of abundance and celebration.

Serving Suggestions

Serve hot with a generous portion of steamed white rice. A side of dal (lentils) and a simple salad completes the meal perfectly. It’s a truly satisfying and comforting dish.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

What cut of Hilsa is best for this recipe?

The head is traditional, but you can also use the tail or even a fillet if you prefer. However, the head really does give it that authentic flavor.

Can I use other types of spinach if Malabar Spinach isn’t available?

You can use regular spinach, but the texture and flavor will be different. Try to find the closest substitute possible.

How do I know when the Hilsa head is cooked through?

The bones should be soft enough to eat, and the flesh should be flaky.

What is the significance of using mustard oil in Bengali cuisine?

Mustard oil is a cornerstone of Bengali cooking. It adds a unique pungency and flavor that’s essential to many traditional dishes. It also has medicinal properties.

Can this dish be made ahead of time?

You can prep the vegetables and fry the Hilsa head ahead of time. But it’s best to finish cooking and serving the dish fresh for the best flavor and texture.