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Maas aru Kosu

Rohu cooked with soft taro (kosu) and a touch of lemon — a homely, comforting Assamese curry for rainy days.

Ingredients

• 500 g Rohu fish steaks
• 250 g taro (kosu), peeled and cubed
• 1 tsp ginger paste
• ¼ tsp fenugreek seeds
• 1 tsp turmeric powder
• 3 green chillies, slit
• 1 tbsp lemon juice
• 3 tbsp mustard oil
• 2 tbsp coriander leaves
• salt to taste

Method

1. Boil the taro cubes in salted water for 5 minutes and drain. This removes the itchiness.
2. Rub the fish with salt and ½ tsp turmeric, fry lightly in smoking mustard oil and keep aside.
3. In the same oil crackle the fenugreek. Add the taro and fry 3 minutes.
4. Add ginger paste, remaining turmeric and salt. Sauté 1 minute.
5. Pour in 2 cups water and cook till the taro is soft but holding shape, about 10 minutes.
6. Add the fish and green chillies, simmer 5 minutes.
7. Switch off, stir in lemon juice and coriander. Serve with rice.

Tip: Oil your palms before peeling taro — it stops the itch. The lemon (or a slice of thekera) in the curry does the same job inside.