Good Idea to Preparing Appetizing Shutki diye taro (dried fish with a root vegetable)

Hoping to eat Shutki diye taro (dried fish with a root vegetable) a 5-star restaurant's, but for a few causes are not able to go to restaurants. This site is going to guide you with clear procedures on preparing a Shutki diye taro (dried fish with a root vegetable) like a famous chef made.

We hope you got benefit from reading it, now let's go back to shutki diye taro (dried fish with a root vegetable) recipe. To cook shutki diye taro (dried fish with a root vegetable) you only need 10 ingredients and 7 steps. Here is how you achieve it.

To make an unforgettable Shutki diye taro (dried fish with a root vegetable), below are the ingridients required:

1. Provide 50 grams of shutki or dried fish (any variety of your choice).
2. Get 8-10 of mukhi (colocasia/taro), diced.
3. Take 1 big of Onion.
4. Provide 1/2 teaspoon of Garlic.
5. Provide 1 tbspn of Cilantro/coriander leaves-.
6. Get 1 tbspn of Mustard oil.
7. Take 1/2 of Green chillies.
8. Get 1 of Habanero (naga morich).
9. Get 1/2 teaspoon of Turmeric powder.
10. Provide As per taste of Salt as required.

After preparing the materials, next you are good to make your tasty Shutki diye taro (dried fish with a root vegetable) by following the instructions below:

1. Method: Wash the dried fish well and chop out the head portion. Drain the water properly..
2. Heat oil in a pan and add sliced onion, garlic paste, turmeric powder and green chilies (chopped/slit). Fry them and add salt to taste..
3. When the oil seperates, add the dried fish. Cook for a while and cover the pan..
4. Now add the chopped taro and stir in properly. Keep the lid on but keep checking frequently to avoid the scorching..
5. Add 2 cups of water and let it come to a boil. Turn down the heat to slow cook..
6. When the fish and vegetables are cooked, stir in one slit naga morich and finely chopped cilantro/coriander leaves..
7. Turn off the heat. Put the lid back and allow some standing time. Serve with steamed rice..

Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (/ˈtɑːroʊ, ˈtæroʊ/), or kalo (see §Names and etymology for an extensive list). It is the most widely cultivated species of several plants in the family Araceae that are used as. Taro is a versatile root vegetable, it can be baked, boiled, steamed or fried. This spicy fried taro root recipe is one that I make often as it's one of my husbands' favorite dishes. This dry curry taro root recipe is delicious and great for a snack, appetizer, or dinner!

Recipe : Shutki diye taro (dried fish with a root vegetable)

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