Taro stem hilsha stir fry
Taro stem hilsha stir fry

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, taro stem hilsha stir fry. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Heat oil in a frying pan. Fry the fish head till light brown on both sides. Take out from the oil,keep aside. Add dry red chilly, cumin seeds and bay leaves in the remaining oil.

Taro stem hilsha stir fry is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Taro stem hilsha stir fry is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook taro stem hilsha stir fry using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Taro stem hilsha stir fry:
  1. Prepare 300 gram taro stems/kochu saak
  2. Take 2 hilsha fish head
  3. Make ready 1 tsp nigella seeds
  4. Make ready 4-5 green chillies chopped
  5. Make ready 2-3 green chillies slitted
  6. Prepare 1/2 tsp turmeric powder
  7. Get To taste salt and sugar
  8. Prepare As needed oil

Now put the cleaned chopped taro into it and put termeric powder,red chilli powder, coriender powder and ginger garlic paste into it and stir them in a medium flame. Stir-fry or fry thinly sliced taro and serve with a sauce. Taro can be sliced into chips or strips and pan-fried or deep-fried. It can be grated and used to make crêpes and pancakes.

Steps to make Taro stem hilsha stir fry:
  1. Fry the fish head and keep aside
  2. Now temper nigella and green chilli chopped
  3. Add taro stem and cover
  4. As it gets soft add salt and turmeric powder and cover till it starts getting tender
  5. Add fish head and mix,cover again
  6. Finally add sugar and slitted green chilli
  7. Serve it with rice

Taro can be sliced into chips or strips and pan-fried or deep-fried. It can be grated and used to make crêpes and pancakes. It can be cubed, steamed, and served with rice. Chinese cooks make a "basket" of shredded, deep-fried taro which is used to hold stir-fried vegetables and. This side dish goes well with rice.

So that is going to wrap it up for this special food taro stem hilsha stir fry recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!