Hisha Head & Taro Stem Curry / Hilsa Muro Diye kochur Shaag

Authentic bengali style taro root cooked with hilsa head.

Print Recipe
Hilsa Muro Diye kochur Shaag
Course Main
Cuisine Bengali, Indian
Prep Time 20 mins
Cook Time 30 mins
Servings
people
Ingredients
Course Main
Cuisine Bengali, Indian
Prep Time 20 mins
Cook Time 30 mins
Servings
people
Ingredients
Instructions
  1. Add salt and water to shola kochur shaag (chopped) and pressure cook upto 1 whistle. Strain water from shaag and keep aside.
  2. Marinate hilsa fish head with salt and turmeric.
  3. Heat mustard oil in a wok. When oil starts smoking add fish head and fry at medium flame.
  4. When golden brown on both sides transfer to a plate.
  5. In the remaining oil add chillies and​ crushed garlic. Saute till raw smell of garlic is removed.
  6. Add boiled saag and cook till reduced to half. Stir occasionally. Then add lemon juice and mix well.
  7. Add hilsa fish head and cook till the saag starts releasing oil. Check seasoning and adjust if required.
  8. Remove from flame when reached required consistency. Serve with steamed rice.
Share the aroma!Share on Facebook0Share on Google+0Tweet about this on TwitterPin on Pinterest0Share on Yummly0

Leave a Reply

Your email address will not be published.