Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, taro stem  with hilsha fish head. One of my favorites food recipes. For mine, I am going to 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 meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice 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 particular recipe, we must first 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 it.

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

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

Instructions 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’s going to wrap it up with this exceptional food taro stem  with hilsha fish head recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!