Chingri diye Kochu Shak Ghonto

Name: Chingri diye Kochu Shak Ghonto
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 200 gms Kochu Shak / Colocasia chopped; 150 gms shrimps; 1 tsp ginger garlic paste; 1/2 tsp cumin powder; 1/2 tsp turmeric powder; 1/4 th tsp red chilli powder; 1.5 tbsp coconut grated; 1 bay leaf; 1 dry red chilli; 2 green and red chillies; 1/2 tsp kalonji and cumin seeds; To taste salt and sugar; 2 tbsp mustard oil + 1 tsp ghee; 1 tsp tamarind paste; 1 tbsp coriander leaves chopped

Kumkum Chatterjee @cook_12055532

#JS
Kochu Shak or Colocasia / Taro is a tropical plant that grows sporadically during the months of June - July .Chingri diye Kochu Shak Ghonto ( Prawns with Taro /Colocasia Leaves Mish-mash)is a delicious Bengali recipe where the earthy flavours of taro leaves gains an unique taste when combined with the delicate sweetness of shrimps.The consistency is a semi-thick mashed form of curry.Pair this dish with a plate of steaming hot rice and savour the flavours of an almost forgotten recipe : Chingri diye Kochu Shak Ghonto.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

20 minutes

3 servings

200 gmsKochu Shak / Colocasia chopped
150 gmsshrimps
1 tspginger garlic paste
1/2 tspcumin powder
1/2 tspturmeric powder
1/4th tsp red chilli powder
1.5 tbspcoconut grated
1bay leaf
1dry red chilli
2green and red chillies
1/2 tspkalonji and cumin seeds
To taste salt and sugar
2 tbspmustard oil + 1 tsp ghee
1 tsptamarind paste
1 tbspcoriander leaves chopped

Saved

Steps

20 minutes

1

Clean and wash the Colocasia.Cut them into medium pieces.Pressure cook with 1 cup water and 1/2 tsp salt upto 3 whistles.Release pressure after 5 minutes and drain water completely. This is important as there is a tendency of itching in throat if the water is not drained.
Set aside in a colander to drain water completely and mash.
Meanwhile smear 1/4 th tsp turmeric and salt in the shrimps and set aside for 5 minutes. Heat mustard oil in a wok and fry the shrimps until light golden brown.
2

Add 1 tbsp more oil to the remaining oil and sprinkle cumin and kalonji seeds.Also add 1 chopped dry red chilli.When they splutter,add ginger garlic paste and 1 bay leaf.Lightly saute and add the boiled kochu shak,fried prawns/shrimps, grated coconut,slit green chillies,cumin,turmeric and red chilli powder.Add salt and sugar to taste and fry till oil leaves sides.Add the fried shrimps and mix well.
3

Add 1 tsp tamarind paste and chopped coriander. Also drizzle 1 teaspoon ghee and toss till almost dry.Garnish with 1 slit red chilli. Serve hot with steamed rice and relish. This dish can also be made with fried Hilsa fish head or purely vegetarian with black chickpeas and coconut. The choice is yours !