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Fish with colocasia and sponge gourd | Bhul kosu aru mas


       Colocasia or taro is a tropical plant available in Assam region.  Its leaves,  stems, flower as well as roots are also edible. In this fish recipe I am using root colocasia.

       A scented sponge gourd is found in Assam which is called 'joha bhul' in Assamese. The aroma of this scented spounge gourd can be recognised from a distance when cooked.

       We Assamese people cannot live without fish. We love to have fish both in lunch and dinner. Different local fishes are found in Assam which tastes so delicious.  The mighty river Bhramaputra and its sub-rivers are wonderful source of some good river fish.

Assamese recipes are less spicy and more healthy. We use minimum amount of spices in cooking. Rice is the main ingredient  of Assamese cuisine as well as the main dish. So we eat fish with rice only.

The recipe of Fish with colocasia and sponge gourd | Bhul kosu aru mas

INGREDIENTS :
• 4 medium sizes fish
• 1 colocasia root
• 1 sponge gourd
• 2 green chillies chopped
• 1 tomato chopped 
• 1/2 tbsp ginger garlic paste
• 1/3 tbsp panch phoron
• 1/2 tbsp turmeric powder
• 1/2 tbsp red chilli powder
•  2-3 tbsp mustard oil
&
• Salt to taste



METHOD:

     Peel colocasia root and cut in cube sized pieces. Wash in water.

Wash sponge gourd , peel of its outer thin skin and cut into round pieces.

 Wash fish and rub with salt and turmeric.  In a pan heat oil. Fry fish pieces and keep them aside.

In the remaining oil add pach phuron. When crackling,  add ginger garlic paste. Fry till colour change. Add chopped tomatoes and chillies. Fry till oil separates  Add colocasia and fry for few minutes .

     Now add turmeric powerer and red chilli powder. Mix well and add sponge gourd pieces. Stir and fry. Close the pan and cook for few minutes in low heat unless the water in sponge gourd comes out and absorb absolutely.

Add salt.

Add 2 cups of water and cover the pan with a lid. Simmer in low heat. Now add fish pieces. Cook for five minutes and remove from heat.

Serve hot with steamed rice.


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