Chingri Kochu Shak is a popular Bengali dish that combines the earthy flavors of leafy greens of taro with the delicate sweetness of prawns.
It is a delightful preparation that showcases the culinary expertise of Bengali cuisine.
Chingri Kochu Shak features kochu shak or taro leaves as the primary ingredient, along with succulent prawns.
The combination of tender prawns and the vibrant flavors of kochu shak creates a harmonious balance of textures and tastes.
Key Takeaways:
- Chingri Kochu Shak is a popular Bengali dish combining taro leaves and prawns.
- It 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.
- The dish features aromatic spices, garlic, and mustard oil for enhanced flavors.
- Chingri Kochu Shak pairs well with steamed rice or Indian bread for a wholesome meal.
The Ingredients
- Taro Leaves – 500 gms (cut, boiled, and strained)
- Prawn – 200 gms (cleaned and boiled with pinch of salt and turmeric powder)
- Turmeric Powder – half spoon
- Green Chilis – 7 pieces
- Kalonji – half spoon
- 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 oil and let it heat, and then add kalonji.
3. When you can smell the beautiful aroma of kalonji or kala jeera, then add the smashed garlic and green chilis.
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 half a spoonful of salt and 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.
8. Chingri Kochu Shak is ready. Pour it into a bowl to serve.
Pro Tips for Cooking Chingri Kochu Shak
Here are some pro tips to help you cook Chingri Kochu Shak (Malabar Spinach with Prawns) to perfection:
While making Chingri Kochu Shak just remember that you have to cut the Kochu Shak properly.
While cutting you need to separate the strains from it. Boil chingri and kochu shak properly and strain water properly. Then make sure that you cook it on a high flame.
Choose fresh ingredients: Opt for fresh and high-quality prawns and kochu shak for the best taste and texture. Fresh ingredients ensure that your dish turns out flavorful and vibrant.
Clean and devein the prawns properly: Before cooking, make sure to clean and devein the prawns thoroughly. Removing the digestive tract ensures a cleaner and more enjoyable dining experience.
Use mustard oil: Mustard oil is a staple in Bengali cuisine and adds a unique flavor to the dish. Heat mustard oil in a pan until it reaches its smoking point before adding other ingredients. This will enhance the overall taste of the Chingri Kochu Shak.
Balance the flavors: Adjust the seasoning and spices according to your taste preferences. Taste the dish before serving and add more salt, spices, or a squeeze of lemon juice to balance the flavors.
Don’t overcook the prawns: Prawns cook quickly, and overcooking them can make them rubbery and tough. Add the prawns towards the end of the cooking process and cook them just until they turn pink and opaque.
Garnish with fresh herbs (OPTIONAL): Just before serving, garnish your Chingri Kochu Shak with freshly chopped coriander leaves or cilantro. This adds a burst of freshness and elevates the presentation of the dish.
By following these pro tips, you can enhance the flavors and presentation of your Chingri Kochu Shak, creating a memorable dining experience for yourself and your loved ones. Enjoy!
What to Serve with Chingri Kochu Shak?
Chingri Kochu Shak pairs well with a variety of accompaniments. Here are some popular options to serve alongside:
Steamed Rice: Chingri Kochu Shak is commonly enjoyed with steamed rice. The flavorful gravy of the dish combines well with the simplicity of plain steamed rice, creating a balanced and satisfying meal.
Roti or Paratha: If you prefer bread, you can serve Chingri Kochu Shak with freshly made roti or paratha. The soft and slightly chewy texture of these Indian bread varieties complements the rich and spicy flavors of the dish.
Pulao: Chingri Kochu Shak can also be served with aromatic rice dishes like vegetable pulao or biryani. The fragrant rice adds another layer of flavor to the meal, making it more indulgent.
Naan or Kulcha: Another delicious option is to pair Chingri Kochu Shak with naan or kulcha. These leavened bread varieties have a soft and fluffy texture that goes well with the flavorful gravy of the dish.
These serving suggestions offer a variety of options to customize your meal according to your preferences. Choose the accompaniments that appeal to you and enjoy the delicious flavors of Chingri Kochu Shak.
How Does Chingri Kochu Shak Taste?
Chingri Kochu Shak offers a unique and delightful taste profile. Here’s a description of how it tastes:
Earthy and Leafy: Chingri Kochu Shak has a mild and earthy flavor. The kochu shak bring a hint of freshness and a slightly vegetal taste to the dish.
Prawns: The addition of prawns adds a delicate and savory seafood flavor to the Chingri Kochu Shak. The prawns absorb the spices and flavors of the dish, enhancing its overall taste.
Aromatic Spices: The dish incorporates a blend of aromatic spices, such as turmeric, garlic, and chili. These spices infuse warm and enticing flavors, adding depth and complexity to the dish.
Spiciness: Chingri Kochu Shak can be moderately spicy, depending on the amount of chili used. The heat from the chili contributes to the overall taste, adding a kick of spiciness that balances the other flavors.
Tanginess (OPTIONAL): Some variations of Chingri Kochu Shak include the addition of tamarind pulp or raw mango, which brings a tangy and slightly sour taste to the dish. The tanginess provides a refreshing element that complements the spices and balances the flavors.
Umami: The combination of prawns and the sautéed greens creates a umami-rich taste in the dish. Umami is often described as a savory or meaty flavor that adds depth and richness to the overall taste experience.
Overall, Chingri Kochu Shak offers a delightful blend of earthy, savory, and spicy flavors. The combination of kochu shak and prawns, along with the aromatic spices, creates a unique taste experience that is both comforting and flavorful.
Chingri Kochu Shak Alternatives
If you’re looking for alternatives to Chingri Kochu Shak, here are a few options that you might consider:
Chingri Malai Curry: This is a popular Bengali dish that features prawns cooked in a creamy coconut milk-based gravy. It is rich, flavorful, and mildly spiced, making it a delicious alternative to Chingri Kochu Shak.
Ilish Macher Matha Diye Kochu Shak: In this dish, the tender taro leaves are cooked with the fish head, creating a unique combination of textures and flavors. The fish head adds richness and depth to the dish, while the taro leaves contribute a slightly earthy and slightly bitter taste.
Chingri Bhapa: Chingri Bhapa is a traditional Bengali dish where prawns are steamed with a blend of spices, mustard paste, and grated coconut. It is a healthy and flavorful preparation that retains the natural taste and texture of the prawns.
These alternatives provide a variety of flavors and cooking styles, allowing you to explore different prawn preparations in Bengali cuisine.
Each dish offers its unique taste and culinary experience, so you can choose the one that suits your preferences and availability of ingredients.
Recipe Card:
Chingri Kochu Shak (Prawns with Taro Leaves)
Ingredients
- 500 grams Taro Leaves (cut, boiled and strained)
- 200 grams Prawns
- ½ tablespoon Turmeric Powder
- 7 pieces Green Chili
- ½ tablespoon Kalonji
- 1 piece Garlic (smashed properly)
- 3 tablespoons Mustard Oil
- Salt to Taste
Instructions
- Start by firing up the chulha or clay stove and placing a kadai or wok on it.
- Once the wok is hot, add oil and allow it to heat up. Then, add kalonji or kala jeera.
- Fry until you can smell the beautiful aroma of kalonji. Then, add the smashed garlic and green chilies.
- Continue frying until the mixture turns light brown.
- Add the pre-boiled prawns (seasoned with salt and turmeric) and lightly stir-fry them.
- Now, add the boiled green taro leaves or kochu shak. Season with half a spoonful of salt and turmeric. Fry for five minutes.
- It's important to cook over high heat to ensure the water completely dries out. Once the water has evaporated, you can turn off the flame.
- Pour the Chingri Kochu Shak into a bowl and it's ready to be served.
Video
Notes
Nutrition Info (Estimation Only)
Conclusion
So while wrapping it up, Chingri Kochu Saak is loved by millions and it is one of the easiest dishes to cook.
The ingredients are also easily available. You can alternate this dish with medium sized or big sized prawns also.
It is a flavorful and nutritious preparation that showcases the culinary heritage of the region.
Whether you’re a fan of Bengali cuisine or looking to try something new, Chingri Kochu Shak is a delightful choice that highlights the rich flavors of the region.
