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Below are the ingridients that are needed to produce a delicious Taro stem hilsha head stir-fry:
- Provide 1 bunch of taro stem chopped.
- Get 2 head of parts of hilsha.
- Use 1 tsp of nigella seeds.
- You need 1/2 tsp of red chilli powder.
- You need 3 of chopped green chillies.
- You need 1 of /2 coconut desiccated.
- Take 1/2 tsp of turmeric powder.
- You need To taste of salt and sugar.
- Use As needed of oil.
Ready with the ingridients? Here are the sequences on cooking Taro stem hilsha head stir-fry:
- 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.
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