Kochur Loti Bhaja Mach Diye is a classic Bengali dish that blends the earthy flavors of taro stolons (kochu loti) with tender pieces of fish.
Known for its unique texture and taste, kochu loti is a staple in many Bengali households.
This dish is a delightful combination of soft taro stolons, spicy mustard oil, and crispy fried fish, making it a perfect comfort food to enjoy with steamed rice.
Let’s dive into the details of this flavorful dish.
About Taro Stolon (Kochur Loti)
Kochur Loti, also known as taro stolon, is the tender creeping stem of the taro plant.
It’s widely used in Bengali cuisine for its distinct flavor and soft, fibrous texture.
Kochur Loti is rich in dietary fiber, vitamins, and essential minerals, making it a healthy addition to your diet.
In this recipe, the taro stolons are paired with fish, enhancing the taste while offering a nutritious meal.
Ingredients
- 2 medium-sized fish pieces (hand-sized)
- 260g Kochur Loti (taro stolons)
- 1 teaspoon turmeric powder
- 3-4 green chilies
- 2 dry red chilies
- A few garlic cloves
- Salt to taste
- Mustard oil
- Fresh coriander leaves (for garnish)
Step-by-Step Method
Step 1: Preparing the Kochur Loti
Start by peeling the kochu loti and cutting it into small pieces.
Wash thoroughly and boil it for 5 minutes with 1/3 teaspoon turmeric powder and a pinch of salt.
Note:Alternatively, you can skip boiling and cook directly after washing.
boiled, strain the water completely using a Strainer
Step 2: Preparing the Fish
Wash the fish thoroughly and marinate it with turmeric powder and salt for 5 minutes.
Heat a pan with mustard oil and fry the fish pieces until golden brown on both sides.
Once done, remove them and set aside.
note: You can use any fish variety, including prawns, fish tins, or even dried fish for this recipe.
Step 3: Cooking the Kochur Loti with Fish
In the same pan, add more mustard oil if needed.
Toss in the dry red chilies, green chilies, and garlic cloves.
Saute for a minute on medium heat until fragrant.
Add the boiled kochu loti along with turmeric and salt, and stir well.
After a few minutes, add the fried fish pieces and gently break them to release more flavor into the dish.
Cover the pan and cook on low heat for 7-10 minutes, stirring only twice during this time.
Once cooked, garnish with chopped coriander leaves and give it a final stir.
Serve hot with steamed rice, and enjoy the delightful flavors of this traditional Bengali recipe.
Also Read:
Pro Tips:
Choose the Right Fish: Opt for medium-sized, firm fish like rohu or Katla.
Prawns, fish tins, or dried fish can also be used, but adjust cooking times accordingly.
Prepping Kochur Loti: Peeling and cutting the taro stolons into small pieces ensures they cook evenly and blend well with the fish. Boiling them beforehand helps reduce bitterness and makes them tender.
Marinating Fish: Allow the fish to marinate with turmeric and salt for at least 5 minutes to enhance its flavor.
This step also helps the fish hold up better during frying.
Mustard Oil: Using mustard oil gives the dish its traditional Bengali flavor.
Ensure the oil is hot before frying the fish for a crispy texture.
Stirring Technique: When adding the boiled kochu loti and fish to the pan, stir gently to avoid breaking the fish pieces too much. Let the dish cook covered to allow the flavors to meld.
Adjusting Spiciness: Customize the heat level by adjusting the number of green chilies and dry red chilies.
For a milder taste, use fewer chilies or remove the seeds.
Adding Coriander: Add chopped coriander leaves at the end of cooking for a fresh, aromatic touch.
This also adds a burst of color to the Kochur Loti dish.
Flavor Enhancement: Breaking the fried fish pieces slightly while stirring helps release more flavor into the taro stolons.
Cooking Time: Don’t over-stir the dish while it’s simmering.
Stir gently and only a couple of times to ensure the kochu loti gets evenly cooked without over-mixing.
Serving Suggestion: Serve the dish hot with steamed rice or chapati.
Adding a side of fresh salad or pickles can complement the meal beautifully.
These tips will help ensure your Kochur Loti Bhaja Mach Diye turns out delicious every time!
Conclusion
Kochur Loti Bhaja Mach Diye is a soulful Bengali dish that beautifully combines the rich flavors of taro stolons with the delicious taste of fish.
Whether you’re a fan of traditional Bengali cuisine or looking to try something new, this recipe is sure to impress.
Serve Kochur Loti with steamed rice for a wholesome, comforting meal.
FAQs:
What is Kochur Loti?
Kochur Loti is the tender stolon of the taro plant, commonly used in Bengali cooking for its unique texture and flavor.
Can I use any fish for this Kochur Loti recipe?
Yes, you can use medium-sized fish, prawns, fish tins, or even dried fish.
Is it necessary to boil the Kochur Loti?
Boiling helps reduce the bitterness and makes it tender.
However, you can skip this step if you prefer a slightly firmer texture.
What can I serve with Kochur Loti Bhaja Mach Diye?
It pairs best with steamed rice, but you can also enjoy it with chapati or roti.
How do I store leftover Kochur Loti Bhaja?
Store it in an airtight container in the refrigerator for up to 1day.
Reheat before serving.
What are the health benefits of Kochur Loti?
Kochur Loti is high in fiber, which aids digestion, and it’s also rich in vitamins and minerals.
What is the English name for Kochur Loti?
Kochur Loti is known as Taro Stolons in English.
What is kochu called in English?
Kochu is called Taro in English.
What is kochu flower in English?
Kochu flower is known as Taro Flower in English.
What is kochu Saag called in English?
Kochu Saag is called Taro Leaves in English.
Are Taro leaves high in uric acid?
Yes, taro leaves contain purines, which can contribute to higher uric acid levels.
Is taro leaf healthy?
Yes, taro leaves are rich in vitamins, minerals, and antioxidants, making them very healthy when properly cooked.
Can a kidney patient eat taro leaves?
Kidney patients should consume taro leaves cautiously due to their oxalate content, which could affect kidney function.
What are the disadvantages of taro vegetable?
The main disadvantages are its high oxalate content, which can cause kidney stones, and the itching caused by improper preparation.
Is taro bad for high cholesterol?
Taro is generally good for heart health as it is low in fat and high in fiber, but it should be consumed in moderation if you have cholesterol concerns.
What is the use of kochu?
Kochu (taro) is used in a variety of dishes and provides nutritional benefits, including being rich in fiber and antioxidants.
What is taro called in India?
In India, taro is commonly known as Arbi or Kochu.
Is Arum and taro same?
Yes, Arum and Taro are the same and belong to the same plant family.
How do you remove toxins from taro leaves?
Boiling the leaves thoroughly and cooking them with acidic ingredients like lemon juice helps neutralize toxins.
Can diabetics eat taro leaves?
Yes, in moderation. Taro leaves have a low glycemic index, making them suitable for diabetics.
How do you remove oxalates from taro leaves?
Cooking taro leaves with acidic ingredients or boiling them for a longer time can reduce oxalate levels.
How to stop itching from taro leaves?
Soaking taro leaves in water with salt or vinegar before cooking can help reduce itching.
Why does my throat itch after eating taro?
The itching is caused by calcium oxalate crystals, which can irritate the throat if taro is not cooked properly.
What do Asians call taro?
Asians have various names for taro, such as Kalo (Hawaiian), Yam (Filipino), and Kochu (Bengali).
What are the disadvantages of taro root?
Taro root can cause itching, bloating, and contains high oxalates, which can contribute to kidney stones.
What is the English name for taro?
The English name is simply Taro.
Can you eat taro raw?
No, taro should never be eaten raw due to its toxic oxalate content.
What part of taro is poisonous?
The raw leaves, stems, and roots contain calcium oxalate, which is toxic if consumed uncooked.
What happens if you don’t cook taro leaves properly?
Improperly cooked taro leaves can cause intense itching in the mouth and throat due to oxalates.
How to know if taro is bad?
Taro is bad if it has a foul smell, a slimy texture, or visible mold.
How long does taro itch last?
The itching usually lasts a few minutes to a few hours, depending on the severity and cooking method.
Why do I get itchy after touching taro?
The skin of taro contains oxalate crystals that can cause skin irritation.
How to make taro leaves not itchy?
Boil or cook the leaves thoroughly with acidic ingredients to neutralize the oxalates and prevent itching.
How long to boil taro leaves?
Boil taro leaves for at least 10 minutes to reduce the oxalate content.
How to remove calcium oxalate from taro leaves?
Boiling the leaves in water with a pinch of salt or adding citrus like lemon juice helps reduce calcium oxalate.
Is taro high in histamine?
Taro is not considered high in histamine, but individual reactions may vary.
Why is taro illegal in Australia?
There are restrictions on importing taro in some parts of Australia due to biosecurity risks, but it is not entirely illegal.
Can you keep taro in the fridge?
Yes, raw taro can be stored in the fridge for up to a week, and cooked taro can be refrigerated for up to 3 days.
Can a kidney patient eat taro root?
Kidney patients should limit taro root intake due to its oxalate content.
Does taro make you sleepy?
Taro is rich in carbohydrates, which might cause drowsiness if consumed in large quantities.
Is it good to eat taro every day?
Taro is healthy, but daily consumption should be in moderation due to its high carb content and oxalates.
Is taro healthier than potatoes?
Taro is slightly healthier due to higher fiber content and better nutrient profile.
Is taro bad for uric acid?
Yes, taro can raise uric acid levels due to purine content.
What is taro called in Malaysia?
In Malaysia, taro is known as Keladi.
Is taro good for diabetics?
Yes, taro is good for diabetics due to its low glycemic index, but should be consumed in moderation.
How do you remove toxins from taro?
Boil taro thoroughly and cook with acidic ingredients like lemon juice or tamarind or salt
Should you boil taro?
Yes, boiling is necessary to remove toxins and soften the texture.
Is boiled taro healthy?
Yes, boiled taro is low in fat and high in fiber, making it a healthy option.
Does taro root cause kidney stones?
Taro root is high in oxalates, which can contribute to kidney stones if consumed in excess.
Is taro root bad for thyroid?
Taro root contains goitrogens, which may affect thyroid function if consumed excessively.
Does taro root cause gas?
Yes, taro root can cause gas due to its high fiber content.
Is taro and kochu same?
Yes, taro and kochu are the same.
Is kochu good for diabetes?
Yes, kochu (taro) is good for diabetes due to its low glycemic index.
Can you eat taro leaves every day?
While taro leaves are nutritious, daily consumption should be moderated due to their oxalate content.
What do Asians call taro?
Asians call taro by various names: Kochu (Bengali), Kalo (Hawaiian), and Keladi (Malaysian).
Why does my throat itch after eating taro?
The itchiness is caused by calcium oxalate crystals if taro is not cooked thoroughly.
How to stop itching from taro?
Cooking taro properly, soaking it, or using acidic ingredients can reduce itching.
Applying a cold compress can also relieve itching.
Recipe Card:
Easy Kochur Loti Bhaja Mach Diye | Taro Stolon Recipe with Fish
Ingredients
Ingredients
- 2 medium-sized fish pieces hand-sized
- 260 g Kochur Loti taro stolons
- 1 teaspoon turmeric powder
- 3-4 green chilies
- 2 dry red chilies
- A few garlic cloves
- Salt to taste
- Mustard oil
- Fresh coriander leaves for garnish
Instructions
Step-by-Step Method
Step 1: Preparing the Kochur Loti
- Start by peeling the kochu loti and cutting it into small pieces. Wash thoroughly and boil it for 5 minutes with 1/3 teaspoon turmeric powder and a pinch of salt. Alternatively, you can skip boiling and directly cook after washing. Once boiled, strain the water completely using a colander.
Step 2: Preparing the Fish
- Wash the fish thoroughly and marinate it with turmeric powder and salt for 5 minutes. Heat a pan with mustard oil and fry the fish pieces until golden brown on both sides. Once done, remove them and set aside. You can use any fish variety, including prawns, fish tins, or even dried fish for this recipe.
Step 3: Cooking the Kochur Loti with Fish
- In the same pan, add more mustard oil if needed. Toss in the dry red chilies, green chilies, and garlic cloves. Saute for a minute on medium heat until fragrant. Add the boiled kochu loti along with turmeric and salt, and stir well. After a few minutes, add the fried fish pieces and gently break them to release more flavor into the dish. Cover the pan and cook on low heat for 7-10 minutes, stirring only twice during this time. Once cooked, garnish with chopped coriander leaves and give it a final stir.
- Serve hot with steamed rice, and enjoy the delightful flavors of this traditional Bengali recipe.
Notes
- Kochur Loti Variations: If you prefer, you can skip boiling the taro stolons. In this case, ensure they are thoroughly washed and cut into small pieces before cooking. The texture might be slightly different, but it will still be flavorful.
- Fish Options: While medium-sized fish like rohu or katla are ideal, you can substitute with prawns, fish tins, or dried fish based on your preference. Adjust cooking times accordingly for different types of fish.
- Mustard Oil: For an authentic Bengali flavor, use mustard oil. If it's unavailable, you can substitute with another high-heat oil like vegetable oil.
- Spice Level: Adjust the number of green chilies and dry red chilies according to your preferred spice level. Removing the seeds can help reduce the heat if desired.
- Serving: This dish is best enjoyed hot with steamed rice. You can also pair it with chapati or roti for a complete meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat thoroughly before serving.
Nutrition Chart Per Serving
| Nutrient | Amount (Approx) |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 15g |
| Protein | 18g |
| Fat | 12g |
| Fiber | 5g |
| Vitamin C | 20mg |
| Iron | 2mg |