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.
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.
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.
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.
Sprinkle the tamarind extract when the fish is ready to be served