Chingri diye kochur loti | Prawn – taro stem curry is a bengali dish that’s cooked with kochur loti or taro along with small prawns. It’s served as a side dish in bengali cuisine along with dal and rice.
Chingri diye kochur loti | Prawn – taro stem curry
Time required to cook Chingri diye kochur loti | Prawn – taro stem curry: 45 minutes
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Ingredients to cook Chingri diye kochur loti | Prawn – taro stem curry for 3 – 4 people :
- Prawn medium to small sized – 25 – 30 pieces, de-shelled
- Taro stem – a bunch
- 1/2 tsp onion seeds
- Mustard oil
- 7 – 10 garlic cloves – chopped
- Salt
- 1/2 tsp turmeric powder
- 3 green chillies
Chingri diye kochur loti | Prawn – taro stem curry:
- Marinate prawns with salt and turmeric powder for 10 – 15 minutes
- Heat mustard oil in a wok and shallow fry the Prawn pieces till they are little golden on all sides. Take them out and keep separate
- In the same oil, add kalonji or onion seeds, green chillies and garlic cloves. Let them get a little burnt but not charred
- Add the Taro stem which are cut into small pieces
- Add salt, turmeric powder
- Stir fry for sometime
- Add prawns and stir
- Then cover cook until the Taro stems are cooked thoroughly and are mash-able.
- Add a little water if required
- Mash the taro stem a bit and switch off the flame
Your Chingri diye kochur loti | Prawn – taro stem curry is ready to serve with steamed rice!
