Taro stem  with hilsha fish head
Taro stem  with hilsha fish head

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, taro stem  with hilsha fish head. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Heat oil and fry the fish head with salt and turmeric powder. This Kachu Hilsa dish is a perfect blend of sweet and spicy. It goes well with hot rice especially during lunch time.

Taro stem  with hilsha fish head is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Taro stem  with hilsha fish head is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook taro stem  with hilsha fish head using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Taro stem  with hilsha fish head:
  1. Prepare 1 bunch taro stem
  2. Get 1 tsp nigella seeds
  3. Prepare 1 tsp red chilli Powder
  4. Prepare 1 head part of the fish
  5. Get 1 cup desiccated coconut
  6. Prepare 1/2 tsp turmeric powder
  7. Prepare 2-3 green chillies chopped
  8. Make ready To taste salt and sugar
  9. Make ready As needed mustard oil

Taro can be steamed, boiled, fried, stir-fried, baked, and braised. It is often added to stews and soups where it serves as a nutty thickener. Select taro roots that are firm and heavy for their size and unblemished. Taro root should have no mold, soft patches, or wrinkling and should be firm to the.

Steps to make Taro stem  with hilsha fish head:
  1. Heat oil and fry the fish head with salt and turmeric powder
  2. Keep aside and boil the taro stem
  3. Now add oil and temper nigella seeds and green chillies
  4. Add the stems and saute well adding salt and turmeric powder
  5. Cover it till it become soft
  6. Add red chilli Powder and the fish head
  7. As the fish head gets soft add Coconut and sugar
  8. Mix well and switch off the flame
  9. Serve it with rice

Village Food Kochu Bahar Recipe FARM FRESH Taro Stem With Hilsha Fish Curry Yummy Cooking Kochu Data. Taro stems MUST BE COOKED to remove the calcium oxalate that can cause irritation to the mouth and throat. The stems can be blanched prior to preparation, though it is not necessary and they can be cooked along with the other items in a dish. The stems are often simply prepared with garlic, ginger. Taro stolons or stems, kochur loti (কচুর লতি), are also favoured by Bangladeshis and cooked with shrimps, dried fish or the head of the ilish fish.

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