Kochur loti chingri is a popular Bengali dish from the Indian subcontinent, specifically from the region of West Bengal in Eastern India and Bangladesh.
The dish combines two key ingredients: kochur loti, which refers to the taro stolon, and chingri, which means prawns or shrimp.
The taro plant, known as kochu in Bengali, has edible stems that are commonly used in Bengali cuisine.
These stems are peeled, cleaned, and cut into small pieces, which are then cooked with prawns to make kochur loti chingri.
How to Cook Kochur Loti Chingri(Step by Step Images)?
1. First, marinate the prawns with a pinch of salt and turmeric. Keep it aside for 10 mins.
2. After 10 mins, you can see the change of color in the prawns.
3. Heat the wok on a gas stove. When it is ready, add mustard oil to sauté the prawns.
4. When the oil is hot, add the marinated prawns. Keep the flame low to medium. Sauté the prawns lightly.
(Expert tip: Do not overdo it, otherwise, the prawns will become rubbery.)
5. While sautéing the prawns, you will notice a little bit of water oozing out from them. Take out the prawns when the water has dried up.
6. Add bit of oil into the same wok, raise the flame and let it heat up.
7. When the oil is hot, add the chopped onions. Sauté the onions for 2 mins.
8. When the onions are slightly fried, add the ginger-garlic-chili paste to the wok. Keep the flame low to medium.
9. Sauté the paste along with the chopped onions for 2 mins. Keep the flame at medium to high.
10. Now, add the powdered masalas. First, add the ½ tablespoon turmeric and then the ½ tablespoon red chili powder, followed by ½ tablespoon coriander and cumin powder. At this moment, add a pinch of salt to the preparation.
11. Sauté all the ingredients and add a little bit of water to cook the masala.
12. As soon as the water dries out, add the taro stolons.
(Expert tip: These stolons are baby stolons, which is why I did not add them directly in the oil to sauté. Instead, I added them to the masalas. If you want then you can add the stalons directly into the oil to stir-fry it.)
13. Sauté the stolons for 5 mins. When the water starts coming out from the stolons, cover the wok with a lid and let it cook for 5 mins.
14. After 5 minutes, remove the lid and add all the sautéed prawns to the wok. Mix all the ingredients well.
(Expert tip: You can add potatoes to this recipe, but I did not include any in this particular recipe.)
15. Now, add ½ cup of water into the wok.
(Expert tip: Do not add too much, otherwise, the stolons will melt completely.)
16. Let it simmer a bit. At this point, add a little bit of salt and the three-slit green chilis to the light gravy. Cover the wok with a lid and let it cook for 10 mins.
17. Keep the flame at medium to high level. In between, open the lid and check the consistency. If there is still some juice left, let it dry up and Kochur Loti Chingri is done.
Here are some pro tips to enhance your cooking experience when preparing Kochur Loti Chingri:
Select fresh ingredients: When making Kochur Loti Chingri, it’s important to choose fresh and high-quality prawns and taro stolon. Fresh ingredients will contribute to better flavor and texture in the final dish.
Properly clean and prepare the taro stolon: Kochur Loti stems should be thoroughly cleaned before cooking to remove any dirt or impurities. Peel the outer skin and cut the stems into small, uniform pieces for even cooking.
Blanch the taro stems: To soften the taro stems and reduce their natural bitterness, blanch them in salted water for a few minutes before adding them to the dish. This step will enhance the texture and taste of the Kochur Loti.
Use a spice blend: Prepare a fragrant spice mixture using a combination of ground spices like turmeric, cumin, coriander, and red chili powder. You can also add freshly grated ginger and minced garlic for additional flavor.
Sauté the prawns first: Before adding the taro stems, sauté the prawns separately until they are cooked through. This will ensure that the prawns retain their tenderness and don’t overcook while the taro stems are being prepared.
Adjust spice levels: Adjust the spice levels according to your taste preferences. Add more or less chili powder to make the dish spicier or milder. Keep in mind that the taro stems have a mild earthy flavor that complements the spices.
Cook until flavors meld: Allow the taro stems to cook with the prawns and spices for enough time to let the flavors meld together. This will result in a more harmonious and flavorful dish. Be careful not to overcook the taro stems, as they should retain some crunchiness.
Garnish with fresh herbs (optional): Just before serving, garnish the Kochur Loti Chingri with freshly chopped coriander leaves or cilantro. The vibrant green color and aromatic flavor of the herbs will add a refreshing touch to the dish.
What to Serve with Kochur Loti Chingri?
Here are some traditional and complementary options to serve alongside Kochur Loti Chingri:
Steamed Rice: A classic and common choice is to serve Kochur Loti Chingri with steamed rice. The fragrant rice provides a neutral base that allows the flavors of the dish to shine.
Roti or Paratha: If you prefer bread-based options, you can serve Kochur Loti Chingri with roti (Indian bread) or paratha (layered flatbread). These breads can be used to scoop up the dish and enhance the overall dining experience.
Luchi: Luchi is a deep-fried puffed bread that is popular in Bengali cuisine. It is often served with special dishes like Kochur Loti Chingri during festive occasions.
Vegetable Pulao: If you’re looking to incorporate more vegetables into your meal, a flavorful vegetable pulao can be an excellent accompaniment. The aromatic rice dish with a mix of vegetables complements the flavors of Kochur Loti Chingri.
Remember to consider the balance of flavors, textures, and variety when selecting the accompaniments for Kochur Loti Chingri.
Ultimately, choose options that complement your personal taste and preference to create a satisfying and well-rounded meal.
How Does Kochur Loti Chingri Taste?
Kochur Loti Chingri has a unique and delightful taste that combines the flavors of the taro stems (kochur loti) and prawns (chingri) with aromatic spices. Here’s a description of the taste:
Taro Stems (Kochur Loti): Taro stems have a mild earthy taste. They provide a vegetable-like element to the dish, similar to the texture of bamboo shoots. The taro stems absorb the flavors of the spices and other ingredients they are cooked with.
Prawns (Chingri): Prawns, or shrimp, have a sweet and delicate taste. They are tender when cooked properly and provide a seafood flavor that complements the overall dish. The prawns add a rich and savory note to the Kochur Loti Chingri.
Aromatic Spices: The dish is infused with a blend of spices that typically includes turmeric, cumin, coriander, and red chili powder. These spices add warmth, depth, and a subtle spiciness to the dish. The spices enhance the overall flavor profile and create a deliciously aromatic experience.
Balance of Flavors: Kochur Loti Chingri strikes a balance between the mild earthiness of the taro stems, the sweetness of the prawns, and the aromatic spices. The combination of flavors results in a harmonious and well-rounded taste that is savory, slightly spicy, and slightly sweet.
Overall, Kochur Loti Chingri offers a unique blend of textures and flavors, with the taro stems providing a slight crunch and the prawns adding a succulent and tender element.
The dish is known for its rich flavors and the ability to satisfy both seafood and vegetable lovers alike.
Kochur Loti Chingri Alternatives
If you’re looking for alternatives or variations to Kochur Loti Chingri, here are a few options:
Kochu Shaak Chingri: Instead of using taro stems, you can prepare a dish called Kochu Shaak Chingri. Kochu shaak refers to the leaves of the taro plant, which are cooked with prawns. The leaves have a slightly slimy texture when cooked and offer a distinct flavor. The preparation and cooking method would be similar to Kochur Loti Chingri.
Chingri Macher Malai Curry: This is a classic Bengali dish where prawns are cooked in a creamy coconut milk-based curry. The prawns are simmered with spices, ginger, garlic, and coconut milk, creating a rich and flavorful curry. It can be served with steamed rice or bread.
Chingri Bhapa: Chingri Bhapa is a steamed prawn dish cooked with spices, grated coconut, mustard paste, and green chilies. The prawns are marinated with the spice mixture and then steamed until they are tender and infused with the flavors of the spices. It is a healthy and flavorful alternative to the traditional cooked dishes.
Chingri Paturi: In this preparation, prawns are marinated in a mixture of spices, mustard paste, and coconut, and then wrapped in banana leaves. The wrapped prawns are then grilled or steamed until they are cooked through. This method of cooking imparts a unique smoky flavor to the dish.
Chingri Cutlet: If you’re in the mood for a snack or appetizer, you can make Chingri Cutlet. It involves combining minced prawns with mashed potatoes, spices, and herbs. The mixture is shaped into cutlets, coated in breadcrumbs, and then fried until crispy. It’s a delicious and crispy option for prawn lovers.
These are just a few alternatives to explore if you’re looking for different ways to enjoy prawns in Bengali cuisine. Each dish has its own distinct flavors and cooking techniques, offering a variety of options to suit your preferences.
Recipe Card:
Kochur Loti Chingri
By Mita Mondal
Kochur Loti Chingri is a special Bengali recipe that brings together the delicious taste of prawns and the earthy flavor of taro stolons.
Start by marinating the prawns with a pinch of salt and turmeric. Set them aside for 10 minutes.
After 10 minutes, you'll notice a change in the color of the prawns.
Heat a wok on a gas stove and add mustard oil for sautéing the prawns.
Once the oil is hot, add the marinated prawns. Keep the flame on low to medium and sauté the prawns lightly. Be careful not to overcook them, as they can become rubbery.
While sautéing the prawns, you'll notice some water oozing out from them. Remove the prawns from the wok when the water has evaporated.
Add a little oil to the same wok and increase the flame to heat it up.
When the oil is hot, add the chopped onions and sauté them for 2 minutes.
Once the onions are slightly fried, add the ginger-garlic-chili paste to the wok. Keep the flame on low to medium.
Sauté the paste along with the onions for 2 minutes, maintaining medium to high heat.
Now, add the powdered masalas. Start with ½ tablespoon of turmeric, followed by ½ tablespoon of red chili powder, and ½ tablespoon of coriander and cumin powder. Add a pinch of salt to the preparation.
Sauté all the ingredients and add a little bit of water to cook the masala.
Once the water dries out, add the taro stolons.
Sauté the stolons for 5 minutes. When the water starts coming out from the stolons, cover the wok with a lid and let it cook for an additional 5 minutes.
After 5 minutes, remove the lid and add the sautéed prawns back into the wok. Mix all the ingredients well.
If desired, you can also add potatoes to the recipe at this point.
Add ½ cup of water to the wok, being cautious not to add too much as it may cause the stolons to melt completely.
Let it simmer for a while. At this stage, add a little salt and three-slit green chilis to the light gravy. Cover the wok with a lid and let it cook for 10 minutes.
Keep the flame at a medium to high level. Occasionally check the consistency by opening the lid. If there is still excess liquid, allow it to dry up.
Transfer the cooked Kochur Loti Chingri to a serving bowl.
Marinating the prawns: Marinating the prawns with salt and turmeric helps to enhance their flavor. It also adds a touch of color to the prawns. Allow them to marinate for at least 10 minutes to ensure the flavors penetrate the prawns.Sautéing the prawns: When sautéing the prawns, it's important to keep the flame low to medium to prevent them from becoming rubbery. Be careful not to overcook them as they can quickly turn tough and lose their tenderness.Water oozing out from prawns: While sautéing the prawns, you may notice some water being released. This is normal, and you should remove the prawns from the wok once the water has evaporated, ensuring they are cooked but still juicy.Sautéing onions and ginger-garlic-chili paste: Sautéing the onions until they are slightly fried adds a caramelized flavor to the dish. Similarly, sautéing the ginger-garlic-chili paste along with the onions helps to enhance the overall taste and aroma.Adding powdered masalas: The powdered masalas, including turmeric, red chili powder, coriander, and cumin powder, provide a depth of flavor to the dish. Ensure you sauté the masalas well to release their aromatic compounds.Cooking the taro stolons: Taro stolons are baby stolons that need proper cooking. It's recommended to add them to the masalas rather than directly sautéing in oil. This helps them absorb the flavors of the spices and masalas. Sauté the stolons until they release some water, and then cover the wok to let them cook through.Adding water: Adding a small amount of water to the dish helps create a light gravy and ensures the ingredients are cooked properly. Be cautious not to add too much water, as taro stolons can become mushy if overcooked.Adjusting salt and spice level: Throughout the cooking process, taste and adjust the salt and spice levels according to your preference. Remember that the marinated prawns and powdered masalas already contain some salt, so add salt carefully.Optional additions: While the recipe focuses on taro stolons and prawns, you can also add potatoes if desired. Simply peel and dice them, and add them to the dish along with the taro stolons.Checking consistency: Towards the end of cooking, open the lid occasionally and check the consistency of the gravy. If there is excess liquid, allow it to evaporate and let the dish dry up slightly.Enjoy preparing and savoring the flavorsome Kochur Loti Chingri dish!
Taro stolons with prawns, also known as Kochur Loti Chingri, is a unique Bengali recipe that combines the succulent taste of prawns with the earthy flavor of taro stolons.
When cooked with aromatic Indian spices such as red chili, cumin, coriander, and turmeric powder, this dish offers a unique and satisfying culinary experience.
It can be enjoyed as a delightful main course for lunch or dinner.
