Recipe of Homemade Taro stem  with hilsha fish head

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, taro stem  with hilsha fish head. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Taro stem  with hilsha fish head is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Taro stem  with hilsha fish head is something that I’ve loved my entire life.

There are so many health benefits of taro stem, taro leaf and taro root. Taro is commonly known as "Kochu" in Bengali. Village Food Kochu Bahar Recipe FARM FRESH Taro Stem With Hilsha Fish Curry Yummy Cooking Kochu Data is our video topic. This Kachu Hilsa dish is a perfect blend of sweet and spicy.

To begin with this recipe, we must 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 it.

The ingredients needed to make Taro stem  with hilsha fish head:

1. Get taro stem
2. Get nigella seeds
3. Get red chilli Powder
4. Make ready part of the fish
5. Make ready desiccated coconut
6. Make ready turmeric powder
7. Make ready green chillies chopped
8. Get salt and sugar
9. Get mustard oil

Hilsa Fish Head with Taro Stem dish is a perfect blend of sweet and spicy. Ilish Fish Fry - HILSHA FISH FRY. This tastiest fish is fried in mustard oil. I think any Bengali will love to have this.

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

This tastiest fish is fried in mustard oil. I think any Bengali will love to have this. 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.

So that’s going to wrap this up with this special food taro stem  with hilsha fish head recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!