Recipes of popular Bengali dishes fresh from the kitchen

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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.

  • ½ tsp nigella seeds/kalonji/kalojeera
  • 1 tsp turmeric powder
  • ½ tsp red chili powder
  • Salt to taste.

  1. Marinate the fish head with ½ tsp salt and ½ tsp turmeric powder. Keep it aside.
  2. 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.
  3. 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. 
  4. Drain out the water and wash it with normal water. Keep it aside.
  5. Temper the same oil with nigella seeds/kalonji/kalojeera.
  6. When the seeds starts to splutter, add the chopped onion and fry until golden brown.
  7. Add the garlic and fry for 2 minutes on medium heat.
  8. Add the tomatoes along with the green chilies and fry for 1 minute.
  9. Add salt, turmeric powder and red chili powder. Mix well.
  10. Add the boiled stems and mix well.
  11. Now add the fish head and mix well [Try to break the head with the spatula].
  12. Put a lid on it and cook it on medium heat for 5 minutes.
  13. Open the lid, check the taste of salt and adjust it accordingly.
  14. Turn off the heat and serve with plain rice.
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