Chingri ba Ilish maachh er matha diye kochur loti / colocasia stem (shoots) cooked with prawns or Hilsa-head

Kochur loti or colocasia stem/shoot is a delicacy in Bengali household. But if in my childhood someone had told me that I would be cooking kochur loti one day I would have jumped up in alarm! But as we age, perhaps we also develop some acquired tastes — for me kochur loti is one of them. And also Bengalis are blamed of trying to add a touch of fish to any dish that is adaptable. Guilty as charged! This is one such classic example.

Note: You may add shrimps instead of ilish head. Then smear the shrimps with salt and turmeric; fry and keep aside to be added when the concoction is nearly done.

Note 2: This dish can be cooked for vegetarians too and for that simply omit the fish head from the entire scenario. Then however the black gram becomes a must to enhance the flavour; and coconut still remains optional, although for people who like coconut, adding it would enhance the taste.

 

Ingredients:
• Ilish macher matha/ Hilsa/ Shad fish head: 2(medium size)
• Kochur loti/ colocasia stem/shoots: 1 bundle(after buying the loti,open the bundle and dry for a day)
• Chola/ Chana (black gram): 1 tbsp (soaked the previous night ) — optional (This is used mostly when the stems are cooked without the head)
• Grated coconut: 1/2 coconut should be grated. — optional; I generally leave out since my husband is allergic to coconut.
• Green chillies: 4(depending on how hot you like)
• Panch phoron/ Bengali five spices mix: 1/4 tsp
• Turmeric powder
• salt to taste
• Oil: 3 tbps

Preparation –
• Cut the loti the night before you cook into 1″ long pieces and soak
them overnight in water.
• Clean the fish head. Do not wash many times because illish mach becomes very smelly with more washing.
• Rub turmeric powder and salt on the fish head and fry it in oil. Break the head into chunks by using a wooden spatula.
• Mustard oil is the best choice because this dish tastes delicious with mustard oil but any other oil will also do.
• Fry the fish head lightly and keep aside.
• Discard this oil. Take a wok/karai and put 1 tbsp of oil in it.When the oil is hot put the panchphoron in the oil and let it splutter. You will get a lovely aroma of the phoron.
• To this add, 2 green chillies (slit lengthwise) and the pre-soaked chola. Stir for
about 2 mins.
• Then add 1/2 the grated coconut and the fish head. Cook for 3-5 mins.
• Next add the loti, remaining chillies, grated coconut, salt and tumeric powder.
• Keep stirring with a spatula. Keep the fire medium.
• Do not add any water because water will come out from the loti.
• Stirring should be continued till all the water dries up.
• Then add 1 cup of water and let it cook till all the water has dried and the fish head is soft.
• Finally, add a pinch of powdered roasted panchphoron and your dish is ready.
• Serve with hot rice.