Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, taro stem  with hilsha fish head. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Taro stem  with hilsha fish head is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Taro stem  with hilsha fish head is something which 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.

To get started with this recipe, we have to prepare a few components. You can have taro stem  with hilsha fish head using 9 ingredients and 9 steps. Here is how you can achieve that.

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

1. Take 1 bunch taro stem
2. Prepare 1 tsp nigella seeds
3. Get 1 tsp red chilli Powder
4. Prepare 1 head part of the fish
5. Get 1 cup desiccated coconut
6. Get 1/2 tsp turmeric powder
7. Take 2-3 green chillies chopped
8. Get To taste salt and sugar
9. Make ready As needed mustard oil

This tastiest fish is fried in mustard oil. I think any Bengali will love to have this. Macher Muro Diye Dal or fish head with lentils is a traditional Bengali recipe. Veg Recipes Guacamole Food To Make Fish Ethnic Recipes Vegetarian Recipes Plant Based Recipes Ichthys.

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

Mashed Taro Stem With Hilsha Fish Head/Kochu Shak With Hilsa Fish Head. Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor. The Hawaiian laulau traditionally contains pork, fish, and lu'au (cooked taro leaf). The stem is used to cook kochur saag with fried hilsha (ilish) head or boiled chhola (chickpea), often eaten as a starter. TARO stem recipe Taro stem with fermented fish how to cook taro stem.

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