Tender Colocasia stems with leaves—2 bunches
Cherry tomatoes—20 to 25
Local Rohu fish head—2
Salt and turmeric—according to requirement
Sliced ginger—3 pieces
Hot water—half litre
Mustard oil—1 table spoon
Garlic—half tea spoon
Ginger—half tea spoon
Onion—one small (chopped)
Clean and wash the Colocasia and the cherry tomatoes. In a pressure cooker, put the Colocasia, cherry tomatoes, ripe chillies, salt, sliced ginger and pour the hot water. Close the cooker and place it on the stove. Wait for one whistle and then turn off the stove. Let the pressure cooker cool.
The next step is to rub salt on the cleaned and washed fish heads.
Place a kadhai or pan on the stove and heat one table spoon oil. Fry the fish heads and once cooked, take it out of the kadhai.
Now add the bay leaf, chopped onion and garlic ginger paste to the remaining oil in the kadhai. Fry till the raw smell goes away and then add turmeric. Stir and add the already fried fish head and the boiled Colocasia. Stir and cover the kadhai. Lower the flame and let it cook. Now and then stir, and once the water reduces, turn off the stove. Serve with hot rice or chapati.