Kosu aru hukoti : Assamese style colocasia leaves with dry fish recipe

 Hukoti is ground dry fish. Hukoti is similar to namshing. Today I am going to share a simple Assamese style ground dry fish recipe : kosu aru hukoti. Tender leaves and stems of colocasia leaves are cooked with hukoti and served as a side dish with steamed rice. You can use namshing instead of hukoti and you will get the similar taste. 

If you like colocasia leaves than you may also like :

* Fish curry with colocasia

* Dry fish with colocasia

* Colocasia chutney

Kosu aru hukoti : Assamese style colocasia leaves with dry fish recipe 

📎Course : Side dish
📎Cuisine : Assamese 

🔪Preparation Time : 15 minutes

♨Cooking Time : 25 minutes 

🕞Total : 40 minutes
🍴Servings : 2

INGREDIENTS:

• A bunch of colocasia leaves with stems
• 2 tbsp red lentil  
• 1 big tomato or 10-15 cheery tomatoes
• 2 green chillies
• 1 tbsp mustard oil
• pinch of turmeric
• 1/2 tbsp ginger garlic paste 
• 1 chopped onion 
• 2 tbsp hukoti /namshing 
• salt to taste

METHOD:

1. Wash colocasia leaves with stems under running water.
2. With the help of a sharp knife gently remove the thorns.
3. Roughly chop the colocasia leaves and cut the stems in 2" long.
4. Rinse red lentils and in a pressure cooker add red lentil, colocasia leaves and stems.  Add 2 cups of water. Close the lid and in high heat cook for 2-3 whistles. 
5. In a pan heat mustard oil . Add ginger garlic paste and chopped onions. Fry till translucent. 
6. Add chopped tomatoes or cheery tomatoes. Fry till oil separates. 
7. Add turmeric powder and salt. 
8. Cut the chillies lengthwise and make half of them. Add into the pan. 
9. Pour everything from the cooker. 
10. Add hukoti or ground dry fish. Mix well. 
11. Cook for 10 minutes.
12. Remove from heat and enjoy with steamed rice. 

Try other ground dry fish recipes :

* Hukoti with eggplant

* Namshing pitika

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