Tamarind with Taro and Taki fish (Kochu-taki mach er tetul diye torkari)

    35 mins

    This curry recipe is Rangpur region of Bengal. Kochu or taro has a distinct gluey texture that makes this dish quite unique. The fresh tamarind extract sprinkled on top of the curry also gives it a different edge. It is served with plain white rice.


    Dhaka, Bangladesh
    1 person made this

    Serves: 5 

    • 1/2 cup of vegetable oil
    • 2 tablespoons of onion slices
    • 1/2 teaspoon of garlic paste
    • Just a pinch of ginger paste
    • Turmeric powder-as preferred
    • Red chilli powder-as preferred
    • water as needed
    • 250 g kochu (taro), sliced
    • 250 g of taki fish pieces
    • 4-5 green chillies, sliced in half along the length
    • 1/2 cup of tamarind extract

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat a pan with 2 tablespoons of vegetable oil and fry the onion slices, garlic and ginger pastes, turmeric and red chilli powders. Add 1 cup of water and cook until the water dries up a bit and the oil starts to float on top.
    2. Add the taki fish pieces and green chillies. Put the lid on and turn the heat down and cook until the fish pieces become soft and tender.
    3. Add the kochu piecec and add 1-1.5 cups of water after cooking for 5-6 minutes. Put the lid on for 10-12 minutes.
    4. Sprinkle the tamarind extract when the fish is ready to be served

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