Authentic bengali style taro root cooked with hilsa head.
Hilsa Muro Diye kochur Shaag
Add salt and water to shola kochur shaag (chopped) and pressure cook upto 1 whistle. Strain water from shaag and keep aside.
Marinate hilsa fish head with salt and turmeric.
Heat mustard oil in a wok. When oil starts smoking add fish head and fry at medium flame.
When golden brown on both sides transfer to a plate.
In the remaining oil add chillies and crushed garlic. Saute till raw smell of garlic is removed.
Add boiled saag and cook till reduced to half. Stir occasionally. Then add lemon juice and mix well.
Add hilsa fish head and cook till the saag starts releasing oil. Check seasoning and adjust if required.
Remove from flame when reached required consistency. Serve with steamed rice.