Скачать или смотреть Taro Leaves Mash with Rohu Fish | Bengali Style Kochu Pata Bhorta Recipe

Taro Leaves Mash with Rohu Fish | Bengali Style Kochu Pata Bhorta Recipe

Experience the earthy flavors of Taro Leaves Mash with Rohu Fish, a beloved Bengali village-style recipe that brings together the richness of tender taro leaves (kochu pata) and the deep flavor of fresh rohu fish (rui maach).
The fish is cooked with boiled and mashed taro leaves, garlic, onion, green chilies, and traditional Bengali spices, creating a creamy, slightly spicy, and aromatic dish that’s full of rustic charm.

This dish captures the essence of indigenous Bengali home cooking — simple ingredients, slow-cooked to perfection, and bursting with natural flavors. Perfect when paired with plain steamed rice for a wholesome, comforting meal.


🥘 Ingredients (Serves 3–4):
Rohu Fish (Rui Maach) – 3–4 pieces
Taro Leaves (Kochu Pata) – 10–12 medium leaves (cleaned & chopped)
Onion – 1 large (finely chopped)
Garlic – 5–6 cloves (crushed or chopped)
Green Chilies – 3–4 (slit)
Turmeric Powder – 1 tsp
Red Chili Powder – ½ tsp (optional)
Salt – to taste
Cooking Oil – 4–5 tbsp


🍳 Cooking Process:


Boil the Taro Leaves:
Wash and chop the taro leaves. Boil until soft (about 10–12 minutes). Drain water completely and mash them lightly. Set aside.


Fry the Fish:
Heat oil in a pan. Lightly fry rohu fish pieces with a pinch of salt and turmeric. Remove and keep aside.


Prepare the Bhorta Base:
In the same pan, sauté chopped onions and garlic until golden. Add green chilies, turmeric, and a pinch of red chili powder.


Add Taro Leaves:
Mix in the mashed taro leaves and cook on low flame for 7–8 minutes until well combined and oil starts separating.


Combine with Fish:
Add the fried rohu fish pieces. Mix gently so the fish absorbs the flavor of the taro mash. Cook covered for another 5 minutes.


Finish & Serve:
Serve hot with plain steamed rice — simple, rustic, and full of traditional Bengali flavor.

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