Steps to Make Favorite Shutki diye taro (dried fish with a root vegetable)

Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Steps to Prepare Quick Shutki diye taro (dried fish with a root vegetable). One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Shutki diye taro (dried fish with a root vegetable), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shutki diye taro (dried fish with a root vegetable) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can cook Shutki diye taro (dried fish with a root vegetable) using 10 ingredients and 7 steps. Here is how you cook that.

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Ingredients and spices that need to be Get to make Shutki diye taro (dried fish with a root vegetable):

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

Instructions to make to make Shutki diye taro (dried fish with a root vegetable)

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.

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