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Muro Diye Kochur Loti (Bengali-Style Mishmash of Colocasia Stolons with Fish Heads)

Ingredients

  • • Kochur Loti or Colocasia stems/stolons: 750 g weight after peeling and chopping
  • • Medium-sized purple onions slit thinly and lengthwise: 6–7
  • • Garlic paste freshly made: 2.5 tbsp
  • • Medium-sized tomatoes roughly chopped: 4
  • • Sugar: ½ tsp
  • • Slit green chillies: 8
  • • Green chilli paste: ¾ tsp
  • • Fish heads Rohu, Hilsa and/or Katla, gills discarded: 4–5 (heads chopped into four pieces)
  • • Turmeric powder: 2 tsp
  • • Salt: 2.5 tsp approx.
  • • Mustard oil: 1.5 cups

Instructions

  • •Read the section of “How do you cook Kochur Loti so that your throat doesn’t itch!” at the beginning of this blogpost. Cook the Loti accordingly, drain and keep it aside. This is the primary treatment.
  • •Marinate the fish heads with half the amount of salt and turmeric powder for 15 min.
  • •Heat a deep-bottomed Kadhai. Add the mustard oil and let it become very hot. Reduce the flame and introduce the fish heads (in two batches, preferably) into the oil very carefully. Close the lid to avoid sputtering of oil and let it cook for a few minutes. Flip and cook the other side for a few minutes as well, or until lightly browned. Remove the heads and set aside.
  • •In the same Kadhai, add the garlic. Briefly fry for a few seconds. Add the chopped onions. Add the turmeric powder (or paste) and sauté till the onions are very soft and mushy. This is achieved by covering the lid and cooking under slow flame. If the onion sticks to the Kadhai while cooking, sprinkle some water.
  • •Add the tomatoes and sauté till these become soft. Add sugar and sauté for a few seconds.
  • •Then add the green chillies and the chilli paste. Cover and cook for 5 min.
  • •Open the lid and add the fried fish heads. Increase the flame to medium and sauté for 10 min. While you do that, break the heads further, with the help of the cooking spoon.
  • •Add the cooked and drained Kochur Loti or the stolons of colocasia. Add the rest of the salt and turmeric powder and cook uncovered on a high flame for 10 min.
  • •Reduce the flame and cook covered, for almost 10 more min, mixing the contents of the Kadhai twice or thrice. At the point when the Loti or the stolons just start to lose their shape, switch off the flame.
  • •Enjoy Muro Diye Kochur Loti with steamed rice.