Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, taro stolon curry mixed with hilsha fish head (bengali dish) π. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Together with slow digesting complex carbohydrates, moderate amounts of. Taro stolons or stems, kochur loti (ΰ¦ΰ¦ΰ§ΰ¦° লঀি), are also favored by Bangladeshis and cooked with shrimp, dried fish or the head of the ilish fish. Taro is available, either fresh or frozen, in the UK and US in most Asian stores and supermarkets specialising in Bangladeshi or South Asian food. Kochu is called taro in English.
Taro Stolon Curry Mixed with Hilsha fish Head (Bengali dish) π is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Taro Stolon Curry Mixed with Hilsha fish Head (Bengali dish) π is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have taro stolon curry mixed with hilsha fish head (bengali dish) π using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Taro Stolon Curry Mixed with Hilsha fish Head (Bengali dish) π:
- Get 1.5 cup Stolon of taro
- Make ready Salt as required
- Get 2 tablespoon chopped onions
- Get 1/2 cup Hilsha fish Head chopped with small pieces
- Get 2 green chillies
- Take 2 tablespoon oil
- Take 1 teaspoon termeric powder
- Take 1 teaspoon ginger-garlic paste
- Get 1 teaspoon red chilli powder
- Make ready 1/2 cup water
In case, you are not living in West Bengal, Tripura or Bangladesh then you. Taro stolons in Assamese is called Kochur loti (ΰ¦ΰ¦ΰ§ΰ§° লঀি). Stolons are the creeping horizontal stems of taro plants which are edible and used as a vegetable in Assamese and Bengali cuisines. Taro stolon cooked with shrimps and fish head are famous recipes of Bengali cuisine.
Instructions to make Taro Stolon Curry Mixed with Hilsha fish Head (Bengali dish) π:
- Clean and cut the Stolon and wash them with water. Keep them aside. Take a frypan, put some oil and heat it on stove. Put chopped onions with green chillies and salt. After 1 minutes, put ginger garlic paste and stir fry.
- After few minutes, put termeric powder and red chilli powder with the hilsha fish head and stir fry. Mix few water before the spices become dry and burn.
- Stop the flame immediately. Taro Stolon mixed with Hilsha fish Head curry is ready. Serve it hot with steamed rice, roti or paratha etc. Enjoy π.
Stolons are the creeping horizontal stems of taro plants which are edible and used as a vegetable in Assamese and Bengali cuisines. Taro stolon cooked with shrimps and fish head are famous recipes of Bengali cuisine. This rustic dish is an exotic Bengali delicacy. There are so many ways to cook Loti. Whichever way you cook, add extra chillies for sure.
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