Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, taro stem  with hilsha fish head. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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.

Taro stem  with hilsha fish head is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Taro stem  with hilsha fish head is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have taro stem  with hilsha fish head using 9 ingredients and 9 steps. Here is how you cook it.

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

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

How To Make Ilish Fish with Taro Leaves and Stem! Taro Leaf With Hilsa Fish Head Recipe. Veg Recipes Guacamole Food To Make Fish Ethnic Recipes Vegetarian Recipes Plant Based Recipes Ichthys. Mashed Taro Stem With Hilsha Fish Head/Kochu Shak With Hilsa Fish Head.

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

Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor. Taro is grown across the country, but the method of cultivation depends on the nature of the island it is grown on. The stem is used to cook kochur saag with fried hilsha (ilish) head or boiled chhola (chickpea). Hilsa Fish Head with Taro Stem / Arbi - KACHU ILISH. Ilish Fish Fry - HILSHA FISH FRY.

So that is going to wrap this up with this exceptional food taro stem  with hilsha fish head recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!