Colocasia is a tropical plant most commonly known as elephant ear or taro is very native to Assamese cuisine. The scientific name of colocasia leaves is oil colocasia leaves and throw the water before making any recipe in order to remove the oxalates that may cause irritation of the tongue. You can also soak colocasia leaves in salty water for few minutes in order to remove the toxic in it.
|Raw fish pieces and colocasia leaves soaked in salty water|
It is very important to add either any souring agent or black pepper to prepare any colocasia leaves recipe in Assamese cuisine. Adding souring agent or pepper reduces the irritation cause to the throat or tongue. Serving hot also reduces the irritation. As rice is our main food, we like to have this recipe as a side dish with steamed rice.
Fish Curry with Colocasia and Black Pepper
📎Course : Main Course
📎Cuisine : Indian (Assamese)
🔪Preparation Time : 20 minutes
♨Cooking Time : 40 minutes
🕞Total : 60 minutes
🍴Servings : 4
🍴Servings : 4
- A bunch of colocasia leaves with stems
- 2 tbsp of moong dal or yellow lentils
- 4 pieces of fish (any)
- 1/2 tbsp ginger garlic paste
- 1 small onion finely chopped
- 1/2+1/2 tsp turmeric powder
- 1/2 tbsp black pepper
- 3-4 tbsp oil
- salt to taste
- Wash fish pieces under running water. Rub with salt and turmeric.
- In a pan heat oil. Fry fish pieces. Drain and keep aside. Don't throw the remaining oil.
- Wash colocasia leaves with stems in running water. Chop roughly. Soak in salty water for half an hour. Drain and again wash under running water.
- In a pressure cooker take moong dal. Rinse and add 2 cups of water. Add colocasia leaves with stems. Close the lid. In high heat cook for 2-3 whistles.
- Remove from heat. Let the cooker open itself.
- Heat the remaining oil. Add ginger garlic paste. Add chopped onions. Fry till translucent. Add turmeric.
- Pour everything from the cooker.
- In high heat cook for some time.
- Add salt.
- Add fried fish pieces.
- Add black pepper powder.
- Cook for 10 minutes in medium heat by covering the lid.
- Remove from heat.
- Serve hot with steamed rice.