Hello everyone, I hope you are all doing well; I am doing fine too. Today, I am here with a new recipe: Tilapia Fish Curry with Panchmukhi Taro.Tilapia is a delicious fish enjoyed by people from both home and abroad. It is particularly tasty when fried, though it can also be cooked with various vegetables. The recipe I am sharing today features tilapia cooked with kochu (taro stems/leaves); the dish turned out incredibly delicious and was truly enjoyable to eat. So, without further ado, let’s get started with the recipe.
ingredients :
➤4-5 pieces of tilapia fish
➤6–7 pieces of chopped taro root (panchamukhi kachu)
➤One teaspoon of garlic paste
➤4-5 green chilies, slit lengthwise
➤Four or five chopped onions
➤One teaspoon of turmeric powder
➤One teaspoon of coriander powder
➤One teaspoon of cumin powder
➤One teaspoon of turmeric powder
➤Cooking oil as required
➤A little chopped coriander leaf
➤Salt to taste
step by step :
First, heat some oil in a pan and fry the pieces of tilapia fish for five to six minutes; once fried, transfer them to a separate bowl.I add a cup of chopped onions to the oil left over from frying the fish and sauté them for about two to four minutes. Once sautéed, I add garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder, and a little salt, mixing everything thoroughly. After mixing, I add a splash of water and then toss in the pre-cut Panchmukhi taro (kochu). I stir and sauté the mixture well for 5–6 minutes. Once the spices and vegetables are properly sautéed, I add a bit more water and place the fried tilapia fish into the pan. After stirring everything together, I cover the pan with a lid and let it cook for 15–20 minutes. Finally, once the gravy has reduced slightly, I remove it from the heat—and with that, today's recipe is ready.
Tilapia is a favorite fish for many of us; it is a good source of protein and contains healthy fats. Tilapia comes in various sizes—both small and large—and is quite affordable, usually costing between 150 and 200 Taka per kilogram. It is highly popular in both urban and rural areas and is considered a healthy and delicious choice. I prepared this tilapia with kochu (taro stems/leaves), though people abroad might cook it differently. If you enjoyed this recipe, please leave a comment. You can also try cooking this fish at home with various other vegetables. Stay well and healthy; that’s all for now—I will be back soon with a new video.
👉Photos and video taken by me using my vivo Y20s
👉My own video edited by me using (capcut)
👉thumbnail edited in (picsart)