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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

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