Chingri diye Kochu Shak

Chingri diye Kochu Shak/ Kochu Pata diye Chingri / Colocasia with Shrimps

Today I will share an almost forgotten recipe: Chingri diye Kochu Shak/ Kochu Pata diye Chingri / Colocasia with Shrimps; which is very simple but really delectable recipe. Marinated shrimps are fried and cooked with poppy seeds, mustard, and boiled Colocasia, which gives a unique flavor and can go well with hot piping rice.

Equipment required

1. Blender
2. Pressure cooker
3. Kadai
4. Mixing Bowl

Ingredients

1. Shrimps-250 gm
2. Colocasia-250 gm
3. Mustard oil-2 tbsp
4. Turmeric powder-1 tbsp
5. Coconut slice (medium)-5-6/ 30-35 gm
6. Green chilies-2
7. Ginger-1/2 inch
8. Poppy seeds-1 tbsp
9. Mustard seeds-1 tbsp
10. Sugar-1/2 tbsp
11. Salt to taste

How to make Chingri diye Kochu Shak/ Kochu Pata diye Chingri / Colocasia with Shrimps

Clean and wash the Kochu shak / Colocasia

Devein the shrimp and wash them properly

Rub the shrimp with turmeric powder and salt and keep them aside for 15-20 minutes

Cut the Colocasia into medium pieces

And put them in a pressure cooker with I cup of water and go for 1 whistle in medium flame.

Meanwhile, take a blender jar and put coconut slices, green chili, poppy seeds, mustard seeds, and ginger

Make a fine paste and keep it aside

Heat oil in a Kadai and fry the prawns until the color changes to light brown

Now add the coconut and poppy seeds-mustard seeds paste and mix them nicely

Add sugar and mix them well

Now release the pressure from the pressure cooker and pour the Colocasia with liquid into the prawn curry and mix them well.

Stir them continuously for 3-4 minutes on medium flame and then allow them to cook on a low flame to set them.

Turn off the flame and transfer them to a serving plate and serve hot with steamed rice.

If you like, then you can go for other prawn/shrimp recipes

Prawn Long Bean Stir Fry,Prawn Purple Cabbage, chingrir bhuna khichuri/prawn Polenta, Ol Chingri (Prawns with Elephant Foot Yam), prawn banana, Potato pointed gourd curry with prawn(chingri diye alu potoler tarkari), Jackfruit prawn curry(chingri diye enchorer dalna), Kumro Chingri, Narkel Chingri Diye Chichinga, Zucchini shrimp, Shrimp Cutlet, Golda chingrir kalia, chingri diye lal shaak,  lau pepe chingri, chingri diye badhakopi, pui shak diye chingri, kochu diye chingri,  chola diye pepe chingri, chingri diye mochar ghonto, ghatkul/kharkol pata diye chingri, jhinge diye rui chingri bhapa, chingri diye lau shak

Chingri diye Kochu Shak

Today I will share an almostforgotten recipe: Chingri diye Kochu Shak/ Kochu Pata diye Chingri / Colocasiawith Shrimps; which is very simple but really delectable recipe. Marinatedshrim ps are fried and cooked with poppy seeds, mustard, and boiled Colocasia,which gives a unique flavor and can go well with hot piping rice.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine Bengali, Indian

Servings 4

Calories

Equipment

• pressure cooker
• blender
• mixing bowl
• A kadai or a fry pan
• Spatula

Ingredients

  

• 250 gm prawn/shrimp
• 250 gm colocasia/kochu shak
• 2 tbsp Mustard oil
• 1 tbsp  turmeric powder
• 5-6 Coconut slice (medium)-30 gm
• 2 green chili
• 1/2 inch ginger
• 1 tbsp Poppyseeds/posto/khaskhas
• 1 tbsp mustsrd seeds
• 1/2 tbsp sugar
• salt

Instructions

 

• Clean and wash the Kochu shak /Colocasia
• Devein the shrimp and wash themproperly
• Rub the shrimp with turmeric powder and salt and keep them aside for 15-20 minutes
• Cut the Colocasia into medium pieces
• And put them in a pressure cookerwith I cup of water and go for 1 whistle in medium flame.
• Meanwhile, take a blender jar andput coconut slices, green chili, poppy seeds, mustard seeds and ginger
• Make a fine paste and keep it aside
• Heat oil in a Kadai and fry theprawns until the color changes to light brown
• Now add the coconut and poppyseeds-mustard seeds paste and mix them nicely
• Add sugar and mix them well
• Now release the pressure from thepressure cooker and pour the Colocasia with liquid into the prawn curry and mixthem well.
• Stir them continuously for 3-4minutes on medium flame and then allow them to cook on a low flame to set them.
• Turn off the flame and transfer them to a serving plate and serve hot with steamed rice.