Kochupata diye Chingri(Prawn with Colocasia leaves)

Name: Kochupata diye Chingri(Prawn with Colocasia leaves)
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm Medium size prawns; 10-15 Small size colocasia leaves; 2 tbls Mustard paste; 2 tbls Poppy seeds paste; 2 tbls Grated coconut; 5-6 Green chilli paste; 1/2 tsp Turmeric powder; 4 tbls Mustard oil; 1/2 tsp Sugar; 2 tsp Lemon juice; To taste Salt

Mithu Majumder @cook_13313653

India, Kolkata

#indiankitchen - Taste Of Bengal. Kochu pata diye Chingri is a tasty and obsolescent Bengali dish.
#goldenapron(post-5th, Date-01.04.2019, Language -English)

Mithu Majumder @cook_13313653

India, Kolkata

#indiankitchen - Taste Of Bengal. Kochu pata diye Chingri is a tasty and obsolescent Bengali dish.
#goldenapron(post-5th, Date-01.04.2019, Language -English)

Saved

Ingredients

20Minutes

4 servings

500 gmMedium size prawns
10-15Small size colocasia leaves
2 tblsMustard paste
2 tblsPoppy seeds paste
2 tblsGrated coconut
5-6Green chilli paste
1/2 tspTurmeric powder
4 tblsMustard oil
1/2 tspSugar
2 tsp Lemon juice
To tasteSalt

Saved

Steps

20Minutes

1

At first marinate the prawns with salt and pinch of turmeric powder, then cut the colocasia leaves into small pieces and then boil it in the pot. Now add little salt and 2tspn lemon juice to prevent itchy throat.
2

Add 3 tbls mustard oil into the pan. Now fry the prawns over low heat. Then add poppy seeds paste, green chilli paste, grated coconut, mustard paste, turmeric powder, sugar and salt asper taste. Mix them very well. And saute for few minutes.
3

After few minutes then add boiled colocasia leaves and stir well with the greavy. Cover and simmer for 5-6 minutes, turn off the gas. Drizzle some mustard oil and serve. Serve it hot with steamed rice.