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Fish curry with taro root and thai basil


Assamese cuisine is known for its simplicity. Use of less spices makes it very healthy. Here I'm going to share a simple fish curry recipe where no powdered  spices are used. Fish curry with taro root and thai basil is a simple fish curry recipe. Taro or colocasia is a tropical plant grows all over Assam. In Assamese it is called 'kosu'. The leaves, flowers, stems and roots of a taro plant are all edible. For making this fish curry I am using the root part. Thai basil or lemon basil is available in few parts of Assam and few communities of Assam used it as a cooking ingredient. It has a real citrus like smell and taste. But if you don't have thai basil you can use any other basil or use coriander leaves.


Preparation time : 10 minutes
Cooking time : 30 minutes
Total: 40 mimutes

INGREDIENTS:
• 3 pieces of fish (any) 
• 1 taro root 
• 1+1 tbsp red lentil and split moong dal 
• 1 tomato
• 1/4 tbsp fenugreek seeds
• 1/2 +1/2 tbsp turmeric powder 
• 2 green chillies chopped 
• 1 tbsp lemon juice 
• chopped thai basil 

METHOD:
Clean and wash fish pieces under running water. Rub fish pieces with salt and turmeric. Heat oil in a pan and fry the fish pieces. Drain and keep the fish pieces aside. Keep the remaining oil aside.

Peel taro root and cut into pieces.  In a pressure cooker take red lentil and moong dal.  Rinse and add 2 cups of water.  Add chopped tomatoes, green chillies and taro root pieces. Close the cooker. In high heat cook for 2-3 whistle.

Remove from heat and let the cooker open itself.

Now heat the remaining oil.  Add fenugreek seeds. When crackling, add turmeric .

Pour everything  from the cooker. Now add salt and fish pieces. Cook for five minutes.

Add lemon juice and chopped thai basil.

Remove from heat .

Now the fish curry is ready to serve.

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