Chingri diye Kochu Shak Ghonto

Name: How to cook Chingri diye Kochu Shak Ghonto - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Chingri diye Kochu Shak Ghonto

#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.

Ingredient

Food ration :

3 servings

Cooking time :

20 minutes

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

bay leaf

dry red chilli

green and red chillies

1/2 tsp

kalonji and cumin seeds

2 tbsp

mustard oil + 1 tsp ghee

1 tsp

tamarind paste

1 tbsp

coriander leaves chopped

Cooking instructions

* Step 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.

* Step 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.

* Step 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 !