By: FARIA PARVEZ
Discovering the rich cultural heritage of Bengali cuisine is like to peeling back the layers. One meal among the many culinary gems, Taro with Hilsa (Kochur Mukhi Diye Ilish Machh), stands out for its simplicity and amazing Flavors. Particularly well-liked in southern regions like Barisal, Khulna, and Patuakhali, this meal is a staple of rural Bangladeshi cuisine. Although this, its popularity exceeds regional boundaries, making it a popular choice across the country.
The national fish of Bangladesh, hilsa, and taro, a root vegetable with an earthy Flavors, combine to produce a flavourful combination that captures the essence of Bengali cuisine. The use of regional ingredients and age-old cooking techniques that have been handed down through the centuries give the dish its rustic appeal.
Ingredients
- Hilsa fish 4 pieces
- 250 grams of taro (kochur mukhi)
- 2 tablespoons ginger paste
- 2 tablespoons cumin paste
- 2 tablespoons garlic paste.
- 2 tablespoons onion paste.
- Salt to taste
- ½ tablespoon turmeric powder
- Chili powder as desired
- Mustard oil for cooking
Preparation Steps
- Preparing the Taro: Start by completely washing the taro. Steam it with turmeric and a pinch of salt to reduce its natural itchiness. Put aside.
- Hilsa Marination and Frying: Garnish salt and turmeric over the Hilsa pieces. Fry the fish lightly in hot mustard oil until it turns golden. Remove and put aside.
- Base Preparation: Cook the onion paste in the same oil until it becomes aromatic. Add the turmeric, cumin, ginger, garlic, and chili powder and stir. Cook the spices until the oil separates to form a thick, aromatic structure.
- Mixing the Ingredients: Add the steamed taro to the spice mixture and swirl well to provide a uniform coating. Let it cook for a few minutes to ensure the Flavors blend. Carefully pour water into the pan with the fried Hilsa pieces to make the curry a light consistency. Cover and simmer for 8-10 minutes to allow the taro and fish to absorb the Flavors.
- The finishing touché: After the curry has thickened a little, garnish with chopped coriander and sliced green olives. Serve after warming up.
Serving
Steamed white rice is the ideal accompaniment to this delicious entrée. A healthy and filling dinner is provided by the light curry, which is enhanced by the delicate flavour of Hilsa and the creamy texture of taro.
The Reason behind Its Uniqueness
More than just a meal, taro with Hilsa is a celebration of Bangladeshi cuisine. Little elaboration is necessary because the natural Flavors of the components are evident. The recipe perfectly captures the essence of Bengali cooking, which is tasty, straightforward, and closely tied to the land.
This recipe is a must-try for any foodie or curious tourist interested in Bangladeshi cuisine. It offers a cozy experience that lasts long after the dinner is finished, in addition to a sense of tradition.