River fish and kochur loti (taro stolons): the union of these two flavours makes a wonderful home-cooked dish, all the better when the gravy clings to the rice. Here are the steps for making fish patora with taro stolons.

• Fish, 4 pieces
• Taro stolons, half a kilogram
• Salt to taste
• Garlic paste, half a teaspoon
• Onion paste, 1 tablespoon
• Chopped onion, 2 tablespoons
• Turmeric powder, half a teaspoon
• Red chilli powder, half a teaspoon
• Green chillies, 2, slit
• Soybean oil, as needed

First the fish pieces need to be lightly cooked in spices. Heat enough soybean oil in a pot and lightly fry the chopped onion. When the onion softens, add a little water. Then add the onion paste, garlic paste, turmeric powder, chilli powder and salt to taste, and cook the spice mixture well.

When the oil starts to separate from the spices, add the fish pieces and cover. Cook on low-medium heat for about 10 minutes, gently turning the fish after 5 minutes so both sides cook evenly. When done, set the fish aside in a separate dish.

Now add the cleaned taro stolons to the same spiced gravy and stir well. Cover and let them cook on medium heat. When the stolons soften, arrange the fish on top. Add water as needed, scatter the slit green chillies over and cover again. Cook for another 8 to 10 minutes so that all the flavours blend.

When the gravy has thickened and the oil floats to the top, turn off the heat. Serve the fish with taro stolons with hot rice.

This home-style dish is traditional in taste and its ingredients are easy to find. Cooking the spices properly is the key technique.

Source: Jagonews24. First published in Bengali on The Agro News.