Skip to main content

Fish curry with colocasia stem and bamboo shoot


Colocasia or taro is a tropical plant found in Assam.  It is also called elephant ear in some countries.  There are some edible colocasia plants.  These are of two varieties.   One is with green stems and other has black/purple stems.  Some colocasia are small plants and some are huge big plants. Here in this recipe I am using big colocasia green coloured steam.

Each part of a colocasia plant are edible.  Colocasia leaves can be used in making fish recipes, colocasia fritters , pork recipe etc.  Colocasia flowers are also edible.

Colocasia or taro roots are again edible and very tasty and healthy too. Many fish recipe such as Fish with colocasia and spounge gourd , fish with colocasia and elephant apple , small fish curry etc. and fish head recipe can also be made.

Colocasia stems curry  is a very tasty recipe.  But I never cooked fish with colocasia stems. I tried fish head with colocasia stems with black pepper . So I tried and discovered this new recipe of fish curry with colocasia big green stems with thin slices of fermented bamboo shoot.  It comes out as tasty as the other colocasia recipes. It can be served as a side dish with rice in lunch or dinner.

Note: you can boil colocasia stems and throw the water before making any recipe in order to remove the oxalates that may cause irritation of the tounge.

Ingredients of the recipe:

1 big colocasia stem

1/2 cup thin sliced fermented bamboo shoot

4 pieces fish (any kind)

1/2 tbsp panch phoron

1/2 tbsp ginger-garlic paste

1/2 tbsp turmeric powder

1/2 tbsp cumin powder

1/2  tbsp coriander powder

1/2 tbsp red chilli powder

2 tbsp oil
&
Salt to taste

* turmeric and oil required to fry fish

Method of cooking:

Wash colocasia stem under running water.  Peel off its thin outer skin. Cut in 2-3 inch pieces. Soak in salty water for half an hour.  If required you can boil the stem pieces. Drain and keep aside.

Clean and wash fish pieces.  Rub fish pieces with salt and turmeric.  In a pan heat oil.  Fry fish pieces.  Keep aside.

In the remaining oil add panch phoron.  When crackling add ginger-garlic paste.  Add turmeric,  cumin,  coriander and red chilli powder.  Stir and add colocasia stems.

Cook for sufficient time until stem pieces cook well. Add salt.  Add water if required.

Add bamboo shoot. Add fish pieces.  Add some water.  In high heat cook for sometime by covering the pan with a lid.

Remove from heat . Serve hot.

Note: Don't serve it cold because it may occur irritation of the tounge.

Comments

  1. My sister stays in Assam and she did mention about colocasia being a local delicacy. Shoudl try this recipe when I get my hands on colocasia. Thanks

    ReplyDelete
  2. I'm not a well chef but I am well eater :P ;p :P It's delicious, will you invite me? I can fly for it.

    ReplyDelete

Post a Comment

Popular posts from this blog

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour.  It turns red only when ripened.  This ripened ghost chilli in the first bite gives an intense sweet chilli flavor.  The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting.  But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly.  She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice.  Today I m…

Instant Green Chilli Pickle in Mustard Recipe

Hey!  I'm back again with another Green chilli pickle. Hope you are not bored with my continuous pickle recipes. Summer is meant for pickling and I have still many pickles to made in my mind. Hope you liked my previous green chilli pickle recipe. Today I'm going to share an instant green chilli pickle recipe which you can serve to your guests instantly after making. This green chilli pickle is very easy to prepare. The taste of this pickle is hot and sour.  This is similar to the chilli chutney that is usually served in marriage parties. I'm using medium hot Indian variety of  green chillies for making this Instant pickle. Green chillies are dipped into the mustard seeds' paste and the use of vinegar makes the pickle sour to taste. You can serve this pickle with rice or roti (Indian bread)  as a side dish,  but I like to have this pickle with fritters (pakoras) too. 


Instant Green Chilli Pickle in Mustard Recipe 
📎Course : Pickle 📎Cuisine : Indian
🔪Preparation Time : 2…

Peanut and Curry Leaves Chutney

An Indian meal is incomplete without a chutney. Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc. 

Chutney recipes are very easy to prepare.  Most of the chutney recipes are prepared by grinding and are basically made from raw vegetables. Today I'm going to share a Peanut and Curry Leaves Chutney recipe which don't required any cooking. Serve this recipe at lunch or dinner with main course or with samosa or pakora in the evening with tea. 

Peanut and Curry Leaves Chutney  📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 15 minutes
INGREDIENTS:
1 cup peanuts1 bunch of curry leaves 5-6 green chillies 4-5 long coriander leaves Salt to taste water if required
METHOD: Wash curry leaves under running water. Soak peanuts in lukewarm water for 10 minutes. Drain and keep aside. In a small Chutney making ja…

Simple Pizza base Recipe made on Tawa (অভেন ব্যৱহাৰ নকৰাকৈ বনোৱা পিজ্জা বেচ)

Pizza base is a flat shaped bread. You can buy pizza base from the store but making pizza base at home is not that tough one. I made simple pizza base today on tawa. I'm thinking of making pizza in the evening using these pizza bases, the recipe of which I'll share later.  Today I'm going to share simple pizza base recipe made without using oven.

Simple Pizza base Recipe made on Tawa ( অসমীয়াত ৰেচিপি তলত পাব)

📎Course : Main Course  📎Cuisine : World  🔪Preparation Time : 15 minutes ♨Cooking Time : 20 minutes  🕞Total : 35 minutes
🍴Servings : 4

INGREDIENTS:


2 cups maida (all purpose flour) ( 2 কাপ মইদা)1 teaspoon yeast ( 1 চাহ চামুচ ইষ্ট)1/2 teaspoon salt (1/2 চাহ চামুচ নিমখ)1 teaspoon sugar (1 চাহ চামুচ চেনি)2 tablespoons semolina (2 চামুচ চেমলিনা)1 tablespoon olive oil / vegetable oil (1 চামুচ তেল)1 cup lukewarm water (or as required) (1 কাপ কুহুমীয়া গৰম পানী)
METHOD:
In a bowl take maida, yeast, salt, sugar, semolina and oil. Mix well. Add lukewarm water and make a soft dough. …

Raw Mango Ice Lollies

The season of raw mango is here. I waited for the whole year for raw mangoes as I love raw mangoes. Mango, the king of fruits is available only during summer and sweet and sour raw mango ice lollies can give the perfect refreshments during hot hot summer. No artificial color is added in these lollies. Raw mango is used to make these ice lollies together with some mint leaves, sugar, salt and some mild spices. Just blend all the ingredients and transfer into ice pop or ice lolly molds. If you don't have ice lolly molds, you can use paper cups and wooden sticks.

Also try Watermelon Ice Pops
Raw Mango Ice Lollies 

INGREDIENTS:
1 cups of raw mango peeled, seeded and diced. 5-6 finely chopped mint leavesPinch of cumin powder 1/2 tsp black salt 4 tbsp sugar 2 cups of water METHOD: In a blender blend all the ingredients until smooth. With the help of a stained, filter the liquid into a jar. Discard the remaining. Transfer the liquid into ice lolly  molds.Freeze until solid.