How to cook Kochu pata diye Chingri | Prawns cooked with Taro Leaves | easy bengali recipes

Take 8-10 kochu pata (if they are the small ones) or 2-3 large ones and wash them thoroughly with water. Then cut the leaves into thin strips. Boil the leaves for4-5 minutes and then discard the water. Heat 2 tbsp of mustard oil in a kadai and add 2 green chilies 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 cup of water. Continue cooking this for 2-3 minutes and then add slit green chilies, 1-2 tbsp of freshly grated coconut, 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

Hope you enjoyed this recipe. It’s really simple but utterly delicious.




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