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).
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.
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.)
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!