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Fish head cooked with colocasia and sponge gourd (joha bhul)


       Assam's love for fish is legendary.  The mighty river Brahmaputra and its sub-rivers are wonderful sources of some good river fish. We Assamese love fish , its intestines as well as fish head. The big fish's head can be cooked in many different ways.
 
   Colocasia is very popular in Assam. In Assamese it is called 'kosu'. It is a tropical plant and its leaves, stems as well as roots are also edible. I am using the root part in this recipe which is also known as 'taro'.
   
Sponge gourd is known as 'bhul' in Assam . I am using 'Joha bhul' in the recipe. Joha bhul is scented spounge gourd. Its smell is so sweet that when someone cooks johabhul, it can be recognized from a distance . Its smell is mouthwatering.


The recipe of Fish head cooked with colocasia and sponge gourd (johabhul)


📎Course : Main course
📎Cuisine : Assamese(Indian)
🔪Preparation Time : 15 minutes
♨Cooking Time : 30 minutes
🕞Total : 45 minutes 
🍴Servings : 2

Ingredients:

  • 1 big fish head.
  • 1 colocasia
  • 1 sponge gourd
  • 1 onion chopped
  • 1 tsp ginger garlic paste
  • 4 tbsp oil
  • 1/2 tbsp turmeric powder
  • 1/2 tsp black pepper
  • Salt to taste


Method:

  1. Cut colocasia into big 4 to 6 pieces. Peel sponge gourd make round slices.
  2. Clean and wash fish head. Cut into 2 or 4 pieces. Rub salt and turmeric . In a pan heat oil. Fry fish head pieces. Drain and keep aside.
  3. Now in the remaining oil add chopped onions and ginger garlic paste. Add turmeric powder. Then add colocasia and fry for 10 minutes in medium heat. Then add sponge gourd pieces and salt . Cook for 15 minutes.
  4. Now add fish head pieces and add 1 cup of water. Cook untill colocasia becomes soft. Add black pepper. After 2/3 minutes remove from heat. Serve with plain rice.

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