It is interesting to note how recipes evolve in our kitchen. This chembu / colocasia recipe evolved as a result of a dialogue in a Malayalam movie where the protagonist asks his caretaker to prepare a fish-like chembu curry with cocum / camboge in it.
in case you do not have cocum, it can be substituted with tamarind pulp.
Colocasia / chembu - 300 gms
Turmeric - 1/4 tsp + 1/2 tsp
Green chilly - 1 or 2
Salt to taste
Coconut Oil / veg oil - 1 1/2 tsp
Small onion - 5
Curry leaves - 2 sprig
Chilly powder - 1 1/2 - 2 tsp
Coconut milk (second extract - thin) - 1 cup
Coconut milk (first extract - thick) - 3 /4 cup
Cocum - 2 medium size pieces
Ginger - 1 1/2 inch piece
Peel and cut the colocasia / taro into small cubes. Wash thoroughly. Cook it in second extract / thin coconut milk with 1/4 tsp turmeric, salt and 1 green chilly. Stir in between to check whether it sticks to the pan (add water if need be). Once done, turn off heat.
In another pan, heat oil and stir in chopped onion. When translucent add ginger. Stir for a minute and add curry leaves, 1/2 tsp turmeric and chilly powder. Add 1/4 cup water and cocum pieces / tamarind. Let it boil for 5 -7 minutes. Turn to low heat and add the cooked colocasia and stir well. Check seasoning and let it boil for 5 minutes in low heat. Add the thick coconut milk and stir. Turn off heat when the curry starts to boil. Serve with rice and some veggies.