Recommendation to Serving Extraordinary Taro stem hilsha head stir-fry
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To cook an extraordinary Taro stem hilsha head stir-fry, below are the components needed:
- Get 1 bunch of taro stem chopped.
- Provide 2 head of parts of hilsha.
- You need 1 tsp of nigella seeds.
- Prepare 1/2 tsp of red chilli powder.
- Prepare 3 of chopped green chillies.
- Prepare 1 of /2 coconut desiccated.
- Take 1/2 tsp of turmeric powder.
- Prepare To taste of salt and sugar.
- Use As needed of oil.
After readying the components, now you are good to make your appetizing Taro stem hilsha head stir-fry by following the instructions below:
- Heat oil and fry the fish heads marinated with salt and turmeric powder and keep aside.
- Now add nigella seeds and green chillies.
- Add the taro stem saute well adding salt and turmeric powder and cover till it become soft and moist.
- Add red chilli Powder and mix well.
- Now add the fish head and cover till it become soft.
- Finally add sugar and coconut and mix well.
- Serve it with rice.
Kochu is called taro in English. It is also known as arbi in Hindi. But in Bengal, we know different types of kochu like ol kochu (elephant foot yam), maan kochu (arum), gaathi kochu (taro root), kharkol, dudh kochu (arum spinach), shola kochu etc. Stolons of shola kochu is also edible. I love taro stolon curry too.
Recipe : Taro stem hilsha head stir-fry
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