prawn taro leaves
Seafood

Prawn with taro leaves |Kochu pata diye chingri

This is a prawn recipe cooked with colocasia leaves. It has a spicy flavor from mustard and green chilies and nutty flavor from poppy seeds.
It tastes exotic and unique refreshing due to the addition of coconut and colocasia leaves.

Ingredients

  • 10 to 12 prawns
  • 2 tbsp. poppy seeds soaked in water
  • 2 tbsp. yellow mustard seeds
  • 3 green chilies
  • 1 cup fresh coconut (or desiccated coconut)
  • 1/2 tsp turmeric
  • salt as per taste
  • 2 to 3 tbsp. of mustard oil

Instructions

  • De-vein and chop the colocasia leaves
  • Boil and strain
  • marinate the prawns with turmeric and salt
  • make a paste of mustard and 2 green chilies
  • make a paste of poppy seeds and 1/2 cup coconut
  • make a fine paste of 1/2 cup coconut and strain
  • Fry the prawns lightly in mustard oil
  • Heat 1 tbsp. of mustard oil
  • fry mustard paste followed by poppy seeds paste
  • add the boiled leaves and fry
  • Add coconut milk
  • Add in the prawns .
  • Saute lightly ,cover cook till the flavors marry
  • Add 1 split green chili
  • serve hot with rice
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prawn taro leaves

Prawn with taro leaves | kachu pata diye chingri

This is a prawn recipe cooked with colocasia leaves. It has a spicy flavor from mustard and green chilies and nutty flavor from poppy seeds. It tastes exotic and unique refreshing due to the addition of coconut and colocasia leaves.
Course brunch
Cuisine Bengali
Keyword bengali cuisine, bong connection, chinese prawns, grilled prawns, seafood lovers, shrimp recipes, taro leaves
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Author indrani

Ingredients

Ingredients

  • 10 to 12 prawns
  • 2 tbsp. poppy seeds soaked in water
  • 2 tbsp. yellow mustard seeds
  • 3 green chilies
  • 1 cup fresh coconut or desiccated coconut
  • 1/2 tsp turmeric
  • salt as per taste
  • 2 to 3 tbsp. of mustard oil

Instructions

Instructions

  1. De-vein and chop the colocasia leaves
  2. Boil and strain
  3. marinate the prawns with turmeric and salt
  4. make a paste of mustard and 2 green chilies
  5. make a paste of poppy seeds and 1/2 cup coconut
  6. make a fine paste of 1/2 cup coconut and strain
  7. Fry the prawns lightly in mustard oil
  8. Heat 1 tbsp. of mustard oil
  9. fry mustard paste followed by poppy seeds paste
  10. add the boiled leaves and fry
  11. Add coconut milk
  12. Add in the prawns .
  13. Saute lightly ,cover cook till the flavors marry
  14. Add 1 split green chili
  15. serve hot with rice

Recipe Video

Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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