Kochur Loti is nothing but colocasia stem/shoots and it requires special technique of cooking to remove crystals of calcium oxalate. Kochu or Colocasia too has these crystals and cause itching if they are not removed by thorough cooking. The stem contains crystals of calcium oxalates that cause itching when they stick to the mucous membrane of our throat. That is why it needs a special technique for cooking. Use acidic medium (like tamarind) that dissolves the crystals. These stems or shoots are very popular in Bangladesh and is now also popular in West Bengal. It get to know that it is available in the US and in South Asian grocery stores in the freezer aisle and a frozen packets. Let me know if you find it in any other places also. A seasonal delicacy from Bangladesh and part of West Bengal, colocasia shoots/stems is available in Monsoon. Known as Kochur Loti, colocasia stem is cooked with garlic and onions and lots of chillies. Today I am sharing with you a very delicious recipe Ilish diye kochur loti. It is mainly my Maa’s invention. Few good steak pieces of ilish/hilsha was lying in our freezer and we are little bored having regular ilish/hilsha recipes so when Bro bought some Kochur Loti/ colocasia stem/shoots from the market. Maa suggested why not try this spicy way. I said yeah let's give it a try and truly speaking it comes out awesome. Those who want to relish an authentic spicy fiery traditional Bengali dish do give it a try. If ilish/hilsha is not available you can substitute with prawn and if kochur loti is too tough to find I am sharing a secret from a friend use asparagus as a substitute for this recipe. Enjoy!
Preparation time: 20 minutes Cooking time 20 minutes Serves:4 Cleaned and peeled kochur lotiTake enough water in a sauce pan then add salt and when it comes to boil then add the clean peeled kochur loti and small of tamarind ball if using. Cover with a lid and cook for 2 to 3 minutes make sure that they get soft but not too soft or else they gets slimy and tough to handle and cook. Put off the flame and let it rest in the warm water for another 5 to 6 minutes. Drain all the water with the tamarind ball and keep aside. Rub fish pieces and potato strips with salt and turmeric. Heat oil in khadhai and then fry the fish well both side and keep aside. Now fry the potato strips well and crisp. Keep aside. Now if need add little more oil heat and then in this ilish flavor infused oil add garlic paste. Fry a little then add sliced onion fry till little golden then add onion paste, tomato paste red chilly paste, turmeric and salt. Stir till oil comes out. Add the lotis and mix with soft hand so that you don’t break them. Few will break if you are not an expert handling but never mind it’s all part of cooking. Add fried potatoes. Mix well again with soft hand . Now put the flame low and cover and cook 3 to 4 minutes. Till the lotis absorb the masala. Now make a center in midst of the vegetable and place the fish steaks side by side. Cover the fish with masala packed loti and potatoes. Cook in a low heat for another 4 to 5 minutes.Make the heat high for one minute then put off the flame. Keep the lid on for 8 to 10 minutes. Then serve this fiery hot spicy ilish loti with hot steamed rice. Enjoy Ilish Diye Kochur loti.