Taro stem with fish head
Assamese delicacy- Kochhu saak aru maach muror aanja)
One morning of summer I found the taro stem in the Farmers Market and lots of childhood memories came to my mind . I never cooked it earlier even though it is one of my most favoriet dish. I called up my uncle immidiately and asked the recipie.He is a very good cook. He uses small tomatoes and very small green chillies which is only available in Assam, India. So I decided to try the recipie with Thai Green Chilli and vain tomato. Later on I came to know that Taro stem is available in any asian store.
Ingredients:
Taro stem : one bunch
Potato : one medium
Tomato: one medium
Masoor dal : a handfull
and 1/2 of fish ( Rahu / Catla/ Hilsa) head
Onion: one small
Garlic: 2/3 crushed
Ginger : 1/2 inch crushed
Black Pepper corn : 1 tbsp crushed
Green chillies: 2/3
And a pinch of roasted Cumin powder.
Mustard oil: 4 tbs ( 2tbs for frying the fish+2tbs for the curry)
Turmeric powder: 1/2 tsp
salt to taste
Method:
At first clean the fish head and marrinate the fish with salt and turmeric powder.
Peel and Cut the taro stem in 2 inch length. Put enough water in a pot and keep to boil. Put one tsp of salt in the boiling water. And switch off the heat . Then add the cut taro stem and cover it.
Cut the onion into small pieces. Make a rough paste of ginger and garlic. Wash the dal and keep it aside. Cut the potato also same as the stem.
Put a pan on medium head and put oil and fry the fish till it golden brown. It should be fried properly. Keep the fish aside. Put a little more oil on the same pan and fry the onion. Then add the crushed ginger garlic in it. Fry it for a while till the aroma come. Now it is ready to add Potato pieces .Put the termeric powder and little salt. And cover it and reduce the heat.
Drain the taro stem and keep for a while .
Add the stem on the potato and mix it well . Cover it again.
Then add the daal. Mix it well. Add a cup of water and let it boil.
When it boils add the fry fish head and let it cook properly on medium heat.
When it is cooked add black pepper, roasted cumin powder and green chillies and mix well. Cover it and keep it on low flame for about 5 minute.
Serve with white rice.
Assamese delicacy- Kochhu saak aru maach muror aanja)
One morning of summer I found the taro stem in the Farmers Market and lots of childhood memories came to my mind . I never cooked it earlier even though it is one of my most favoriet dish. I called up my uncle immidiately and asked the recipie.He is a very good cook. He uses small tomatoes and very small green chillies which is only available in Assam, India. So I decided to try the recipie with Thai Green Chilli and vain tomato. Later on I came to know that Taro stem is available in any asian store.
Ingredients:
Taro stem : one bunchPotato : one medium
Tomato: one medium
Masoor dal : a handfull
and 1/2 of fish ( Rahu / Catla/ Hilsa) head
Onion: one small
Garlic: 2/3 crushed
Ginger : 1/2 inch crushed
Black Pepper corn : 1 tbsp crushed
Green chillies: 2/3
And a pinch of roasted Cumin powder.
Mustard oil: 4 tbs ( 2tbs for frying the fish+2tbs for the curry)
Turmeric powder: 1/2 tsp
salt to taste
Method:
At first clean the fish head and marrinate the fish with salt and turmeric powder.
Peel and Cut the taro stem in 2 inch length. Put enough water in a pot and keep to boil. Put one tsp of salt in the boiling water. And switch off the heat . Then add the cut taro stem and cover it.
Cut the onion into small pieces. Make a rough paste of ginger and garlic. Wash the dal and keep it aside. Cut the potato also same as the stem.
Put a pan on medium head and put oil and fry the fish till it golden brown. It should be fried properly. Keep the fish aside. Put a little more oil on the same pan and fry the onion. Then add the crushed ginger garlic in it. Fry it for a while till the aroma come. Now it is ready to add Potato pieces .Put the termeric powder and little salt. And cover it and reduce the heat.
Drain the taro stem and keep for a while .
Add the stem on the potato and mix it well . Cover it again.
Then add the daal. Mix it well. Add a cup of water and let it boil.
When it boils add the fry fish head and let it cook properly on medium heat.
When it is cooked add black pepper, roasted cumin powder and green chillies and mix well. Cover it and keep it on low flame for about 5 minute.
Serve with white rice.
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Me and my husband were the lucky ones to taste the dish prepared by Anju herself.
ReplyDeleteI have never tasted such an authentic and mouth watering Assamese dish till date...Geeta
Thank you so much Geeta ba for your lovely comment
DeleteEven me n Arun my husband tasted the dish .. It was just awesome😋😋.Got taro stem at home ,need to try this dish .Thank u soo much Anju for the recipe
ReplyDeleteYou are most welcome , Rashmi
ReplyDeleteIt was really mouth watering authentic Assamese dish ! Never knew that Kasu thari can taste that good !
ReplyDeleteThank you, Namita ba
Delete