This is one very quick and easy recipe. My mom gave me this recipe, and it turns out that it is also a very popular Bengali recipe! There are 2 main ingredients: fish and taro. Taro, also known as colocasia, kochu (Bengali) and 芋头yutou (Chinese), is a root vegetable like potatoes, but unlike potatoes, they tend to be “gluey” when eaten. When peeling the taro, your hands might start to itch. This is what happened to me the first time I cooked it, but thanks to the advice of one of my laos friends, the itching went away after using salt on my hands. Instead of fish, you can use shrimp or chicken. As I always say, be versatile and creative!
Taro/Colocasia/Kochu with fish recipe
Ingredients:
7-8 pieces of fish
5-6 medium taro/colocasia/kochu -peeled, cut in halves
1 teaspoon garam masala
1 teaspoon turmeric
A pinch of coriander powder
2-3 green chillies, finely chopped
5 cloves of garlic, chopped
bunch of coriander leaves, chopped (optional)
salt
oil
Steps:
1. Coat the fish pieces with salt and a pinch of turmeric powder. Fry the fish pieces until golden brown. Keep.
2. Coat the taro pieces with turmeric powder and salt.
3. Heat oil in a pot. Fry the garlic until slightly brown. Add the taro and fry until they stick to the bottom of the pot.
4. Add water to cover the taro and cover the pot. Cook for about 15 minutes on medium heat. Check if cooked by using a fork through one piece.
5. The sauce must be of a creamy consistency by now. Add the fish pieces, green chillies, garam masala and carefully mix them into the mixture. Cover and simmer for another 5-10 minutes.
6. Add the coriander leaves and mix. Cover and simmer for another 1-2 minutes. Remove from heat and serve with rice!
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