Some Bengali recipes take me back to the home-cooked dishes I grew up with. Chingri Kochu Shak being one of them. I prefer to cook this dish with boiled prawns, tender kochu shak, smashed garlic, and green chilies with little spice. As I cook, I watch the leaves in the kadai as they lose moisture, letting one come to terms with another state that they are in. It has come to my realization that letting them cook for a while brings everything together, giving this otherwise straightforward preparation its homely feel.
Recipe Snapshot:
- Chingri Kochu Shak offers an earthy flavor from the taro leaves and a delicate sweetness from the prawns.
- Kochu shak is a leafy green vegetable known for its unique taste and nutritional benefits.
- Chingri Kochu Shak pairs well with steamed rice or Indian bread for a wholesome meal.
- With 30 minutes of preparation and 15 minutes for cooking, I take about a quarter of an hour to make this delicious dish at home.
- Chingri Malai Curry, Chingri Bhapa, Ilish Macher Matha Diye Kochu Shak are a few alternatives to Chingri Kochu Shak.
The Ingredients
- Taro Leaves – 500 gm (cut, boiled, and strained)
- Prawn – 200 gm (cleaned and boiled with pinch of salt and turmeric powder)
- Turmeric Powder – half tsp
- Green Chilies – 7 pieces
- Kalonji – half tsp
- Garlic – one big size, smashed properly
- Mustard Oil – 3 tablespoons
- Salt to Taste
How to Cook Chingri Kochu Shak (Step by Step Images)?
1. At first, fire up the chulha or clay stove and then place the kadai or wok on it.
2. When the wok is hot, add the mustard oil and let it heat, and then add the kalonji.
3.When you can smell the beautiful aroma of kalonji or kala jeera, then add the smashed garlic and green chilies.
4. Fry it until it turns light brown.
5. Then add the prawns (pre-boiled with salt and turmeric) and lightly stir-fry them.
6. Next, add the boiled green taro leaves or kochu shak. Add salt to taste and half tsp of turmeric. Fry it for five minutes.
7. When cooking, make sure you do it over high heat to completely dry out the water. Once the water has completely dried up, you can turn off the flame.
(Pro Tip: I keep turning the shak gently as it dries, so it cooks evenly without sticking to the kadai.)
8. Chingri Kochu Shak is ready.
Variations You Will Love
- I sometimes use fewer green chilies while cooking at home with kids.
- I add some more garlic, finely smashed, along with the kalonji while frying to get a stronger garlic flavor.
- If I happen to have bigger prawns, I cut them in half so that they are in proportion with the leaves.
Chingri Kochu Shak Recipe Smart Solutions
Q: Why do the prawns turn hard after step 5?
A: Since the prawns are boiled beforehand, I suggest you simply stir-fry them for a short while to avoid overcooking.
Q: What should I do if the garlic turns dark brown in step 4?
A: I would turn the flame low immediately because dark and burnt garlic will make the kochu shak bitter.
Q: How do I know that the dish is done in step 7?
A: Check if the leaves are well-cooked and the water has evaporated before turning off the flame.
Recipe Card:
Chingri Kochu Shak (Prawns with Taro Leaves)
Ingredients
- Taro Leaves – 500 gm cut, boiled, and strained
- Prawn – 200 gm cleaned and boiled with pinch of salt and turmeric powder
- Turmeric Powder – half tsp
- Green Chilies – 7 pieces
- Kalonji – half tsp
- Garlic – one big size smashed properly
- Mustard Oil – 3 tablespoons
- Salt to Taste
Instructions
- At first, fire up the chulha or clay stove and then place the kadai or wok on it.
- When the wok is hot, add the mustard oil and let it heat, and then add the kalonji.
- When you can smell the beautiful aroma of kalonji or kala jeera, then add the smashed garlic and green chilies.
- Fry it until it turns light brown.
- Then add the prawns (pre-boiled with salt and turmeric) and lightly stir-fry them.
- Next, add the boiled green taro leaves or kochu shak. Add salt to taste and half tsp of turmeric. Fry it for five minutes.
- When cooking, make sure you do it over high heat to completely dry out the water. Once the water has completely dried up, you can turn off the flame. (Pro Tip: I keep turning the shak gently as it dries, so it cooks evenly without sticking to the kadai.)
- Chingri Kochu Shak is ready.
