Kochumukhi Diye Ilish
Kochumukhi Diye Ilish is a traditional and flavorful Bangladeshi delicacy that combines the rich, buttery taste of hilsa fish with the earthy texture of kochumukhi (taro corm). This classic home-style curry is especially popular during the monsoon season when fresh hilsa is abundant. Cooked with aromatic spices, mustard oil, and green chilies, the kochumukhi absorbs the delicious flavors of the fish, creating a comforting and authentic dish that pairs perfectly with steamed rice.
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.
- Take 800 gm clean ilish fish pieces in a bowl and apply salt and leave for 15 minutes.
- 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.
- 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.
- Add the ilish fish pieces into the prepared spiced gravy mixture to cook and absorb the flavors.
- Let the fish pieces cook in the gravy for 5–6 minutes.
- Pick up the ilish pcs and take aside and add the taro roots stir well.
- Cover the pan with a glass lid and cook for 3–4 minutes.
- Add 3 cup water.
- Cover the pan again and let it cook for 20 minutes.
- Gently place the cooked ilish fish back into the pan with the taro roots and broth.
- Cover the pan with a glass lid and let it cook for 10 minutes.
- Add 5 pcs fresh green chilies into the simmering curry.
- Cover the pan again and cook for another 3–4 minutes.
- When taro roots are boiled, leave the broth as desired.
- Ready to serve.
