Kochupata Chingri | Kochupata Diye Chingri | Taro leaves with Prawns
kochupata chingri or taro leaves cooked with prawns in a famous Bangal or Bangladeshi recipe that is mustard paste heavy.
Ingredients
- 8 nos small taro leaves
- 2-4 nos green chillies
- ½ tsp nigella seeds
- 200 gms small prawns
- 1 tsp turmeric powder
- 2 tbsp black mustard seeds
- 2 tbsp freshly grated coconut
- 1 tsp tamarind paste
- 1 tsp sugar
- ½ cup mustard oil
- salt to taste
Instructions
- Take kochu pata and wash them thoroughly with water. Then cut the leaves into thin strips. Boil the leaves for 4-5 minutes and then discard the water.
- Heat 2 tbsp of mustard oil in a kadai and add 2 green chillies and half tsp of nigella seeds.
- As soon as they splutter, add 200 gms of small prawns. Sprinkle 1 tsp of turmeric powder and stir fry on high heat for 2-3 minutes.
- Then add 2 tbsp of black mustard paste (soak 2-3 tbsp of black mustard in water for 15 mins, discard the water and make a paste with little water. Strain this paste using a little more water so that the entire husk is discarded. Then use as needed)
- Stir this on medium heat and add taro leaves, salt and half a cup of water.
- Continue cooking this for 2-3 minutes and then add slit green chillies, 1-2 tbsp of freshly grated coconut and 1-2 tsp of tamarind water (you can alternatively add lime juice and balance the sourness with a little sugar if needed), give it all a good mix and finally drizzle 1-2 tbsp of mustard oil (absolutely essential for the taste).
- Serve this with rice
- While eating, you can squeeze for lemon juice if you like.