Mashed Taro Stem With Hilsha Fish Head/Kochu Shak With Hilsa Fish Head

Hi Friends,

Today I am posting a much- loved Bengali delicacy—-Kochu Shak recipe. It is a non-veg recipe made with Hilsa fish head, generally made in rainy season. It is a delicious dish and tastes awesome. Sometimes the juice of the stems may irritate your palms. In that case grease your palms with mustard oil while cutting the stems and add lemon juice/tamarind pulp/vinegar while cooking the dish.

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Cooking time – 45 minutes.  Serve – 4

Ingredients –

1. Taro stems – 1 k.g
2. Hilsha fish head(large) – 1
3. Cumin seeds – 1 tbsp.
4. Dry red chilly – 2
5. Bay leaves – 2
6. Ginger paste – 1 tsp.
7. Cumin powder – 1 tsp.
8. Coriander powder – 1/2 tsp.
9. Red chilly powder – 1/2 tsp.
10. Turmeric powder – 1/2 tsp.
11. Salt to taste.
12. Sugar – 1 tsp.
13. Oil – 1/4 cup.
14. Slit green chilly- 4
15. Ghee – 1 tsp.
16. Lemon juice – 1 tbsp.

Instructions –

Take the taro stems, peel the skin off and cut into small pieces. Soak the chopped stems in water (with 1 tbsp. of salt) for 1 hour. After 1 hour transfer to a colander. By adding 1 cup of water pressure cook the stems until 1 whistle comes out. Allow to cool naturally. The stems will release water, so transfer them to a strainer. Wash and marinate the fish head with 1/2 tsp.of salt and a pinch of turmeric powder. Put 1/2 cup of water in a small bowl. To this add ginger paste and all the masala powders (chilly,cumin,coriander,turmeric) and mix well. Keep the masala mix aside.

Heat oil in a frying pan. Fry the fish head till light brown on both sides. Take out from the oil,keep aside.  Add dry red chilly, cumin seeds and bay leaves in the remaining oil.Add the masala mix, saute till oil separates. Add the fish head and stir for few seconds. Now add the boiled stems, salt and sugar. Mix well. Saute for 7 to 8 minutes. Add slit green chilly lemon juice. Mix and keep cooking till all the water evaporates.When the mixture becomes dry, take out the pan from heat. Mix ghee, cover the pan and give 10 minutes standing time.

Delicious Bengali dish——–Taro Stem With Hilsha Fish Head is ready, serve with plain rice. Enjoy

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