Ilish Macher Matha diye Kochur Loti (Hilsa Fish Head & Taro Stems Curry - Bong style)

          This a traditional Bong style recipe of Taro stems cooked with Hilsa fish head. It is a very yummy recipe that can be prepared both in the veg. and non-veg. form. This is the latter version where I cooked these Taro / Colocasia stems with Hilsa fish head. Very few ingredients are required for this recipe. Drizzle the final product with some raw mustard oil and enjoy with hot steamed rice for a great Sunday lunch. So check out the step by step pictorial recipe to prepare this regional delicacy. 

          It is a lost recipe, prepared only in few Bengali homes and not much found in restaurants. However, in rural areas it is commonly prepared as these taro stems are seen grown in abundance near ponds and lakes.

          This dish is considered to be a delicacy on the Bengali menu platter. Apart from Hilsa fish head, even Rohu fish head, prawns or any other small variety of fish can be added. 

          In the veg. version, you can make use of bori (dried lentil dumplings), grated / small pieces of fried coconut or boiled black chickpeas. It tastes equally yummy.

• 3 cups of Kochur Loti (Taro Stems), peeled & chopped into 2" long
• 1 Hilsa Fish Head
• juice of 1/2 lime
• 3 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 3-4 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili powder

          Wash the chopped Kochur Loti thoroughly. Then pressure cook them in sufficient water along with a pinch of salt, turmeric and lime juice for 1 whistle. Drain and keep aside. 

          Marinate the fish head with a pinch of salt and turmeric powder for 5 minutes.

          Heat 3 tbsp. oil in a pan / kadai and fry the fish head till golden in colour. Simultaneously, keep breaking it into few pieces. Drain and keep aside.

          Temper the same oil with nigella seeds and slit green chilies. Sauté for a few seconds. 

          Now add the boiled taro stems and all the dry spices. Sauté for 2-3 minutes.

          Add the fried head pieces and mix well. Then add 1/2 cup water. Cover and cook till all the moisture has been absorbed. 

          Switch off the flame and drizzle the remaining 1 tsp. oil. Enjoy with hot steamed rice for a great comfort meal.

Note - 

          These Taro stems sometimes has a tendency of generating itchiness in the throat. So to avoid it, be sure to add the lime juice or some tamarind water while pressure cooking / or boiling it. 

          Alternately, you can also boil it in a saucepan with required quantity of water on a stove top for 2-3 minutes. 

                                   The peeled & chopped Kochur Loti. 

                       Pressure cook in sufficient water along with a pinch of salt, turmeric

                       and lime juice for 1 whistle. Drain and keep aside. 

                       

                        Heat 3 tbsp. oil & fry the marinated fish head till golden in colour. 

                      Simultaneously, keep breaking it into few pieces. Drain & keep aside.

                           Temper the same oil with nigella seeds & slit green chilies. Sauté 

                           for a few seconds. 

                        Add the boiled taro stems & all the dry spices. Sauté for 2-3 minutes.

 

                                  Add the fried head pieces and mix well.

                    Add 1/2 cup water. Cover & cook till all the moisture has been absorbed. 

                                 Switch off the flame and drizzle the remaining 1 tsp. oil. 

                                 Enjoy with hot steamed rice for a great comfort meal.