Tender Colocasia stems with leaves, cherry tomatoes and fish head curry


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

Ripe chillies—3

Hot water—half litre

Mustard oil—1 table spoon

Bay leaf—1

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.

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