Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, taro stem hilsha head stir-fry. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
There are so many health benefits of taro stem, taro leaf and taro root. Taro is commonly known as "Kochu" in Bengali. This Kachu Hilsa dish is a perfect blend of sweet and spicy.
Taro stem hilsha head stir-fry is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Taro stem hilsha head stir-fry is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have taro stem hilsha head stir-fry using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Taro stem hilsha head stir-fry:
- Take 1 bunch taro stem chopped
- Prepare 2 head parts of hilsha
- Prepare 1 tsp nigella seeds
- Prepare 1/2 tsp red chilli powder
- Prepare 3 chopped green chillies
- Take 1 /2 coconut desiccated
- Get 1/2 tsp turmeric powder
- Prepare To taste salt and sugar
- Make ready As needed oil
Chembin Thalu (Thandu) Thoran / Taro stem Stir fry. Mashed Taro Stem With Hilsha Fish Head/Kochu Shak With Hilsa Fish Head, Kochu Saag (Taro Stem) with Narkel (coconut) and Kabuli Chana (chickpea), Chembin thalu curry It is a non-veg recipe made with Hilsa fish head, generally made in rainy season. It is a delicious dish and tastes awesome. Taro Stem Stir Fry is a unique dish with the stems chopped into small pieces and cooked with green chillies and salt.
Steps to make Taro stem hilsha head stir-fry:
- Heat oil and fry the fish heads marinated with salt and turmeric powder and keep aside
- Now add nigella seeds and green chillies
- Add the taro stem saute well adding salt and turmeric powder and cover till it become soft and moist
- Add red chilli Powder and mix well
- Now add the fish head and cover till it become soft
- Finally add sugar and coconut and mix well
- Serve it with rice
Almost all houses have a Taro plant in its backyard. Usually stems are discarded, but here you can view an interesting tasty dish with the Taro stems. ··· Taro stems are tough and spongy, ranging in color from white, yellow, lilac-purple and pink to reddish. Taro stems are a must-have ingredient for making sup, and they are often used in soup and stir-fry dishes. Taro stems are known to be a great source of calcium. Taro stems are known to be a great source of calcium and fiber, and low in calories.
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