Kachu Ilish, Hilsa With Arbi or Taro  


I am so excited about this dish. This dish will be a perfect blend of sweet and spicy. It is a finger licking mouthwatering popular Bengali dish.

Serving Size: 2

Cooking Time:45 mins


  1. 1 Bunch of  Kachuarbi/Colocasia/Taro stem without the leaf
  2. 1 Hilsa Fish Head and tail
  3. Salt to taste
  4. Sugar to taste
  5. 1 tbsp Turmeric Powder
  6. 1 tbsp Cumin Powder
  7. 1 tbsp Coriander Powder
  8. Mustard Oil
  9. 3/4 Green Chilly

Cooking Procedure:

Marinate Ilish fish head and tail with salt and turmeric powder. Heat oil and fry it.While frying break the fish slightly. Keep aside.


Take the good pieces of kachu.


Cut it into small pieces.


Boil it in pressure cooker for about 1 whistle. Heat oil in kadai then pour kachu . Stir well with all the spices. Lastly add the fried Ilish. If necessary add water.


Serving Suggestions:

Serve with rice.


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2 Responses to Kachu Ilish, Hilsa With Arbi or Taro

  1. Shirin says:

    Hi Mili, i love your recipe site. Thank you for sharing the recipes.

    I need to know if you peeled the kachu before cutting it into small pieces. I can’t tell from the above photos.

    Thank you.

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