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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.
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Author indrani
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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