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Authentic Bengali Style Kochur Saag With Fish Recipe

A traditional Bengali food known as Kochur Saag is a warm curry cooked with arbi stems, or “kochu” in Bengali. The ideal combination of spices and textures in this delectable and nutritious dish makes it a popular option for both regular meals and special occasions. We’ll walk you through the process of making an authentic Bengali-style Kochur saag with fish recipe in the Bengali way in this blog article, which is sure to tempt your taste buds.

kochur saag (arbi stem)

What is kochu (arbi stem), and what does it look like?

The Arbi stem, also known as the Taro stem or Colocasia stem, is called “Kochu” in Bengali. Arbi is a plant that is frequently grown for its edible stems, leaves, and corms (underground stems). In Bengali cooking, the stem of the Arbi plant is frequently known as “kochu” and is utilized in several dishes.

kochu (arbi /taro stem)

The Kochu or Arbi stem is often fibrous and has an okra-like, slightly slimy texture when it is raw. It is frequently cooked into foods to give them a distinct texture and flavor. Kochur Torkari (Taro Stem Curry), a well-known dish in Bengali cuisine, is a dish that emphasizes the usage of this item.

In This Post: Everything You Need To Know About This Recipe

  • Ingredients
  • How To Make The Recipe
  • Table of content
kochur saag (arbi stem)

Authentic Bengali style kochur saag(taro stem)

The Arbi stem, also known as Taro stem or Colocasia stem, is called "Kochu" in Bengali. Arbi is a plant that is frequently grown for its edible stems, leaves, and corms (underground stems). In Bengali cooking, the stem of the Arbi plant is frequently known to as "kochu" and is utilized in a number of dishes.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 500 gram kochu (taro stem)
  • 200 gram fish (best for taste ilish fish)
  • 2 teaspoons garlic paste
  • 2 teaspoons onion paste
  • 2 pcs bay leaves (tej patta)
  • 2 pcs dried whole red chilli
  • 6 pcs green chilli
  • 1 teaspoon kalo jeera (nigella seeds)
  • 1/2 teaspoons turmeric powder
  • 1/2 teaspoons red chilli powder
  • salt to taste
  • 3 tablespoons mustard oil for better taste

Directions To Prepare The Recipe

Preparing The Taro Stem:

  1. Taro stems should be peeled and properly washed under running water. To avoid fading, chop them into medium-sized cubes and immerse them in water.
kochu (taro stem)

Boil The Kochu (Taro Stems):

  1. Boil the kochu (taro stems) using salt and turmeric powder.

2. Boil the kochu (taro stem).

Arranging The Ingredients:

1. Make your ingredients (fish, garlic paste, onion paste, red chili powder, turmeric powder, black cumin seeds, green chilies, whole red chili, bay leaves, and salt to taste) ready nearby for smooth cooking.

all ingredients

Cooking The Kochur Saag (Taro Stem):

  1. When mustard oil reaches the smoking point, it is ready to use. Turn off the heat and give the oil a little chance to cool.
mustard oil

2. Add the bay leaf, dry red chile, and cumin seeds after turning the heat back on.
Spices should be sautéed until they begin to smell.

adding bay leaves, red chili, cumin seeds

3. Let the fish get fried.

4. It’s time to add garlic paste.

5. Onion paste added.

6. Finish adding the spices you arranged.

6. Fry all the spices until golden brown.

7. Now add the kochu (taro stem) to the masala.

8. Let it get well done.

9. Cook it until it gets dried. Cook it until it gets brown.

10. Now it is ready to serve.

When raw, the Kochu (arbi stem) has a slimy feel and is often fibrous. It is frequently cooked in foods to give them a distinct texture and flavor. Kochur saag (Taro Stem Curry), a well-known meal in Bengali cuisine, is a dish that emphasizes the usage of this item.

It is customary to peel the stem’s outer covering in order to remove the fibrous skin before cooking when using Arbi stem (Kochu) in recipes. The interior flesh can be utilized in a variety of curries, stews, and stir-fries by being diced or sliced.

Arbi stem, also known as Kochu, is a versatile component utilized in local cuisines to produce savory and texturally interesting meals. A soul-satisfying dish that highlights the fantastic flavors of Bengali cuisine is kochur saag. This meal is a fantastic comfort food thanks to its special spice combination. Whether Kochur saag is consumed on a regular day or as part of a festive buffet, it will leave you wanting more of its mouthwatering sweetness.

Nutrition Facts

4 servings per container

Serving Size250g


  • Amount Per ServingCalories60
  • % Daily Value *
  • Total Fat 3g 5%
    • Total Carbohydrate 15g 5%
      • Dietary Fiber 3g 12%
    • Protein 2g 4%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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