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Fish curry with elephant apple and colocasia | Kosu aru ou tengar logot masor aanja

 Colocasia is a tropical plant grows all over Assam. In Assamese it is called 'kosu'. The leaves , stems and roots all these three parts of a colocasia plant are edible. For making fish curry I am using the root part which is also known as 'taro'.
 The scientific name of elephant apple is Dillenia indica. In Assamese it is called 'Ou tenga'. It is quite polular in Assam. The fruit is green in colour. It has a very sour taste. Some tastes sweet and sour. Elephant appled is added in making dal/ lentils and fish curries. Pickles and chutneys can also be made from elephant apple. It can be eaten as raw by making a raw chutney. So elephant apple has a variety of use in Assamese cuisines.

The recipe of Fish curry with elephant apple and colocasia | Kosu aru ou tengar logot masor aanja


  • 4 pieces of fish big or small
  • 1 colocasia
  • 1 elephant apple
  • 1/2 cup red gram
  • 4 tbsp mustard oil
  • 1/2+1/2 tsp turmeric powder
  • 1/2 tsp fenugreek seeds
  • Salt to taste


  1. Clean and wash fish pieces under running water. Rub fish with salt and turmeric. Heat oil in a pan and fry the fish pieces. Drain and keep the fish pieces aside. Keep the remaining oil aside.
  2. Now cut colocasia and elephant apple into pieces.  In a pressure cooker add red gram, colocasia and elephant apple. Add 2 cups of water.  Close the cooker. In high heat acook for two whistles. 
  3. Now heat the remaining oil.  Add fenugreek seeds. When crackling, add turmeric .
  4. Pour red gram together with elephant apple and colocasia from the cooker. 
  5. Now add salt and fish pieces. Bring to boil. Cook for five minutes on high heat. 
  6. Now the fish curry is ready to serve.