Taro Stolon Curry Mixed with Hilsha fish Head (Bengali dish) 💛
Taro Stolon Curry Mixed with Hilsha fish Head (Bengali dish) 💛

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, taro stolon curry mixed with hilsha fish head (bengali dish) 💛. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Taro Stolon Curry Mixed with Hilsha fish Head (Bengali dish) 💛 is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Taro Stolon Curry Mixed with Hilsha fish Head (Bengali dish) 💛 is something that I’ve loved my whole life. They’re nice and they look fantastic.

There are so many health benefits of taro stem, taro leaf and taro root. Taro is commonly known as "Kochu" in Bengali. Hilsha Fish Head / Ilish Macher Matha Bitter Gourd Mustard Oil Onion Chopped Garlic Green Chili Salt Turmeric Powder Red Chili Powder Cumin Paste Water Mustard seed paste Water Water.

To begin with this recipe, we have to first prepare a few ingredients. You can cook taro stolon curry mixed with hilsha fish head (bengali dish) 💛 using 10 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Taro Stolon Curry Mixed with Hilsha fish Head (Bengali dish) 💛:
  1. Take 1.5 cup Stolon of taro
  2. Get Salt as required
  3. Get 2 tablespoon chopped onions
  4. Prepare 1/2 cup Hilsha fish Head chopped with small pieces
  5. Get 2 green chillies
  6. Prepare 2 tablespoon oil
  7. Take 1 teaspoon termeric powder
  8. Make ready 1 teaspoon ginger-garlic paste
  9. Prepare 1 teaspoon red chilli powder
  10. Take 1/2 cup water

SHUKTO: Traditional Bengali dish of mixed vegetables. BAIGAN BHARTA TARKARI: Eggplant Bharta Curry. MACHER MUNGDAL: Fish Head with Yellow Lentil-Fish Head Curry. Those dishes and desserts are quite easy to find in Mainland China with very authentic taste.

Instructions to make Taro Stolon Curry Mixed with Hilsha fish Head (Bengali dish) 💛:
  1. Clean and cut the Stolon and wash them with water. Keep them aside. Take a frypan, put some oil and heat it on stove. Put chopped onions with green chillies and salt. After 1 minutes, put ginger garlic paste and stir fry.
  2. After few minutes, put termeric powder and red chilli powder with the hilsha fish head and stir fry. Mix few water before the spices become dry and burn.
  3. Stop the flame immediately. Taro Stolon mixed with Hilsha fish Head curry is ready. Serve it hot with steamed rice, roti or paratha etc. Enjoy 😊.

If you plan to serve those taro balls with chilled ingredients. Toss the balls with sugar once cooked. The remaining heat helps to melt the sugar and from a syrup on the surface. Fish Curry with yogurt, or Doi Maach, as it is known in Bengali, is a dish prepared during festive occasions. In step one, the fish will be marinated and shallow fried in mustard oil.

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