Fermented Dry Fish with Taro Stolons | Jagua Nakham Kosu Luti

Colocasia stems cooked in North East Indian style

Taro stolons or Coloasia stems also locally known as Kusu Luti is a delicacy and widely popular side dish in North East India. The preparation of peeling the outer layer of the steams is quite a task but it will all be worth once the cooking is over when you slurp on these edible stems and the dry fish as a flavor enhancing ingredient.

INGREDIENTS

Colocasia stem/ Taro stolons

1.    Taro stolons or stems - 1/2 kg 

2.    Salt as per taste

3.    Turmeric powder ¼ tsp

4.    Fermented Dry fish 5 to 6

5.    Oil 20ml

6.    Ginger 1 inch finely chopped

7.    Green chilies 8 to 10 slit

8.    Onion 1 large sliced

PREPARATION

1.    Peel the outer fibrous layer of the taro stolon, cut them into 2 to 3 inches equal sizes and soak them in water for an hour.

2.    Heat oil in a pan, once hot add your sliced onions, ginger and slit green chilies. Stir and cook them on a low flame until the onions turns translucent.

3.    Add your taro stolons, turmeric powder and salt as per taste – lightly fry this for 10 minutes stirring occasionally in between. The stolons will get soft and cooked with its own water.

4.    Add your cleaned fermented dry fish and keeping cooking for 2 to 3 minutes.

5.    Now add 1/3^rd cup of water, now stir and cook it on a high flame for 2 minutes. That’s all our taro stolons is ready!

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