Main Ingredients:
300 gm colocasia stem/kochu loti cleaned and cut into 2 inch long; 1 medium-sized hilsa fish head cut into half; 1 medium-sized onion chopped; 5 cloves garlic crushed; 6 green chilies cut into half each; 1 small-sized tomato chopped; Mustard oil for cooking.
Spices:
- ½ tsp nigella seeds/kalonji/kalojeera
- 1 tsp turmeric powder
- ½ tsp red chili powder
- Salt to taste.
Steps:
- Marinate the fish head with ½ tsp salt and ½ tsp turmeric powder. Keep it aside.
- Heat oil in a pan. Fry the fish head on medium heat until it is golden brown. Take it out of the pan and keep aside.
- Meanwhile boil the colocasia stems/kochu loti in another pot with some salt. Cover it with a lid and let it boil for 10 minutes on high heat.
- Drain out the water and wash it with normal water. Keep it aside.
- Temper the same oil with nigella seeds/kalonji/kalojeera.
- When the seeds starts to splutter, add the chopped onion and fry until golden brown.
- Add the garlic and fry for 2 minutes on medium heat.
- Add the tomatoes along with the green chilies and fry for 1 minute.
- Add salt, turmeric powder and red chili powder. Mix well.
- Add the boiled stems and mix well.
- Now add the fish head and mix well [Try to break the head with the spatula].
- Put a lid on it and cook it on medium heat for 5 minutes.
- Open the lid, check the taste of salt and adjust it accordingly.
- Turn off the heat and serve with plain rice.