Macheer matha diye Kachur Loti recipe (tapioca root)

Kachur Loti (tapioca root) is one of my best loved dishes. My mom used to prepare this with fish head, prawns or sorshe (Mustard Paste). And whenever it was prepared, I used to have rice 3 times a day with this same curry! Macher matha diye chorchori, mugher dal, lau etc are very famous. So I have tried this one also macher matha diye (fish head recipe).

macher matha diye Kachur Loti recipe

But here it’s very rare, though I manage to find it once or twice in a month. For many Bangals like me (those who are originally from East Bengal) Kachu (Topioca) is always a delicacy in its various forms. And this Kachur Loti is a very easy to prepare & tasty recipe.

macher matha diye Kachur Loti recipe
2 bunches of Kachur Lati
Rohu/katla Fish head
1 Big Onion chopped
4-5 Garlic bulbs, peeled & chopped
3-4 Green Chillis slit
1/2 tsp Turmeric Powder
1/2 tsp Jeera Powder
1/2 tsp Dhania Powder
1/4 tsp Lal Mirch Powder
1/2 cup chopped coriander leaves
Salt to Taste
Mustard Oil as Required
How to do the preparation:
Cut the kochur loti into 1 & 1/2 inch long pieces and remove the skin.
Wash them properly & boil for 5 minutes with water. (After washing them wash your hands 
properly & apply mustard oil, as sometimes you may feel itching.)
macher matha diye Kachur Loti recipe

Take some oil in a pan & fry the fish head with salt & turmeric powder. Keep it aside.
Now in that pan pour little more oil and add the chopped onion, garlic & slit chillis.
Stir for 2-3 minute & add the Kochur Loti.
In medium heat, fry them properly with salt & turmeric powder.
Now add the spices one by one & mix the well. Also add the fried fish head & mash it so that the flavour gets mixed with the Lotis’.
Add little water as it will be a complete dry curry.
Add chopped coriander leaves & check for salt & spice (jhal).
Serve hot with steamed rice (Sada bhat). It’s too tasty!