Chingri Kochu Shak is a popular Bengali dish that combines the leafy greens of taro with prawns.
The combination of tender prawns and the vibrant flavors of kochu shak creates a harmonious balance of textures and tastes.
Simply follow my recipe to cook this dish at home.
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.
- Chingri Kochu Shak pairs well with steamed rice or Indian bread for a wholesome meal.
- Chingri Malai Curry, Chingri Bhapa, Ilish Macher Matha Diye Kochu Shak are a few alternatives to Chingri Kochu Shak.
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 and serve with steamed rice, roti, paratha, naan, kulcha, or pulao.
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
- At first, fire up the chulha or clay stove and then place the kadai or wok on it.
- When the wok is hot, add oil and let it heat, and then add kalonji.
- When you can smell the beautiful aroma of kalonji or kala jeera, then add the smashed garlic and green chilis.
- 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 half a spoonful of salt and 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.
- Chingri Kochu Shak is ready. Pour it into a bowl and serve with steamed rice, roti, paratha, naan, kulcha, or pulao.
