Kochumukhi Diye Ilish is one of the most traditional and flavorful fish recipes in Bangladeshi cuisine, cherished for its authentic taste and comforting aroma. This classic dish is especially popular during the monsoon season when fresh hilsa is readily available. Combining the rich, buttery flavor of hilsa fish with tender kochumukhi (taro corm) creates a wholesome meal that has been enjoyed by generations.
Fresh hilsa pieces are gently cooked with kochumukhi, mustard oil, aromatic spices, and green chilies to prepare a delicious curry. As the kochumukhi simmers, it absorbs the flavorful fish gravy, resulting in a soft texture and rich taste that perfectly complements the delicate hilsa. The balance of spices and the natural flavor of the fish make this dish a favorite in many Bangladeshi households.
Kochumukhi Diye Ilish is traditionally served with hot steamed rice, allowing every bite to showcase the authentic flavors of homemade Bangladeshi cooking. It is a popular choice for family lunches, festive occasions, and special gatherings where traditional dishes take center stage.
Enjoy this authentic Kochumukhi Diye Ilish as a hearty main course that celebrates the rich culinary heritage of Bangladesh. This easy homemade recipe uses simple ingredients and traditional cooking techniques to deliver a delicious and satisfying meal for your family and guests.
Looking for an authentic Kochumukhi Diye Ilish recipe? Please follow our recipe.
Kochumukhi Diye Ilish
Ingredients
- 500 gm taro root
- 2 tsp salt
- 800 gm ilish fish
- 1/4 cup oil
- 1/2 cup choppep onion
- 1 tsp garlic paste
- 1/4 tsp cumin paste
- 1/2 tsp chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 4 cup water
- 5 pcs green chili
Instructions
- Take 500 gm sliced taro root in a glass bowl and apply salt and leave for 15 minutes.
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- Take 800 gm clean ilish fish pieces in a bowl and apply salt and leave for 15 minutes.
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- Add 1/4 cup oil in a pan and fry 1/2 cup sliced onions stir until it turns slightly brown and add a little water.
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- Add 1 tsp garlic paste, 1/4 tsp cumin paste, 1/2 tsp chili powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp salt and add a little water stir well.
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- Add the ilish fish pieces into the prepared spiced gravy mixture to cook and absorb the flavors.
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- Let the fish pieces cook in the gravy for 5–6 minutes.
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- Pick up the ilish pcs and take aside and add the taro roots stir well.
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- Cover the pan with a glass lid and cook for 3–4 minutes.
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- Add 3 cup water.
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- Cover the pan again and let it cook for 20 minutes.
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- Gently place the cooked ilish fish back into the pan with the taro roots and broth.
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- Cover the pan with a glass lid and let it cook for 10 minutes.
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- Add 5 pcs fresh green chilies into the simmering curry.
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- Cover the pan again and cook for another 3–4 minutes.
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- When taro roots are boiled, leave the broth as desired.
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- Ready to serve.
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Video
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