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Fish curry with colocasia(Kosu) and mustard plant(Horiyoh xaak)


Mustard plant (Horiyoh Xaak) is a green leafy vegetable grows in winter. Its taste is little bitter when cooked. But it consists many vitamins and minerals. So it's a good vegetable from health point of view.

Colocasia again a tropical plant found in Assam. Colocasia is also known as taro. As all the parts of a colocasia plant ia edible, I am using root part in this recipe. It's very tasty and healthy too and another speciality of Assamese cuisine.


The recipe of Fish curry with colocasia and mustard plant


📎Course : Main Course 
📎Cuisine : Indian
🔪Preparation Time : 20 minutes
♨Cooking Time : 20 minutes 
🕞Total : 40 minutes
🍴Servings : 4

Ingredients:

  • 4 pieces fish
  • 1 small taro (root)
  • 1 bunch of mustard plant
  • 1/4 tsp fenugreek seeds
  • 1/2 tbsp turmeric powder
  • 2 tbsp oil
  • 2-3 green chillies
  • Salt to taste


Method:

  1. Wash fish pieces and rub with salt and turmeric powder.
  2. Cut colocasia or taro in cube sized pieces. Wash and chop mustard plant and chillies.
  3. In a pan heat oil. Fry fish pieces . Drain and keep them aside.
  4. In the remaining oil add fenugreek seeds. When crackling,  add turmeric powder and then colocasia pieces. Fry and cook for some time. Add chopped mustard plant and chillies. Add salt and fry for some time until colocasia cook well.
  5. Add 1 or 2 cup of water. Bring to boil cover the pan and cook for another some time. The cooking time for colocasia is different as some colocasia requires more time to cook.
  6. Add fried fish pieces. Cover the pan and cook for 5 minutes.
  7. Remove from heat. Serve hot with rice.

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