Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, kochupata diye chingri(prawn with colocasia leaves). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Kochupata diye Chingri(Prawn with Colocasia leaves) is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Kochupata diye Chingri(Prawn with Colocasia leaves) is something that I have loved my whole life.
Kochu pata diye chingri is a tasty and obsolescent bengali dish. You should definitely try this at home, share this recipe with your friends and relatives. How to Make Steamed Prawns In Mustard Sauce (Kochupata diye Chingri Bhapa) Chingri mach diye Kochu saag.
To get started with this recipe, we have to first prepare a few components. You can have kochupata diye chingri(prawn with colocasia leaves) using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Kochupata diye Chingri(Prawn with Colocasia leaves):
- Prepare 500 gm Medium size prawns
- Get 10-15 Small size colocasia leaves
- Prepare 2 tbls Mustard paste
- Prepare 2 tbls Poppy seeds paste
- Get 2 tbls Grated coconut
- Get 5-6 Green chilli paste
- Prepare 1/2 tsp Turmeric powder
- Take 4 tbls Mustard oil
- Get 1/2 tsp Sugar
- Take 2 tsp Lemon juice
- Take To taste Salt
Your loti chingri recipe was great. I normally do not use mustard, but it was a good addition, specially with the frozen loti. How would you feel if you are away at your work and upon returning home find out that your home is not there anymore, but completely bulldozed by some goons into rubble with your valuables stolen by people? This is what I see have happened to a couple in India and it is utterly shocking.
Steps to make Kochupata diye Chingri(Prawn with Colocasia leaves):
- At first marinate the prawns with salt and pinch of turmeric powder, then cut the colocasia leaves into small pieces and then boil it in the pot. Now add little salt and 2tspn lemon juice to prevent itchy throat.
- Add 3 tbls mustard oil into the pan. Now fry the prawns over low heat. Then add poppy seeds paste, green chilli paste, grated coconut, mustard paste, turmeric powder, sugar and salt asper taste. Mix them very well. And saute for few minutes.
- After few minutes then add boiled colocasia leaves and stir well with the greavy. Cover and simmer for 5-6 minutes, turn off the gas. Drizzle some mustard oil and serve. Serve it hot with steamed rice.
Kochur Loti with Chingri is one of the most popular Bengali delicacy. I know it's an off bit green vegetable and When the water dries up and the loti starts to leaving oil from sides, add fried prawns and mix well. Marinate prawns with salt and turmeric. Kochu pata diye chingri was the standout dish. Mustard pungent, prawn textured, taro leaf smooth, green chilli spiked — it was a treat for the taste buds.
So that’s going to wrap it up for this exceptional food kochupata diye chingri(prawn with colocasia leaves) recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
