Kochupata diye Chingri(Prawn with Colocasia leaves). Finely shred or chiffonade the colocasia leaves. Very tasty mouthwatering Bengali cruisine which is now ,near extinction. Was very popular delicacy in rural Bengal.
How to Make Steamed Prawns In Mustard Sauce (Kochupata diye Chingri Bhapa) Kachu Pata Diye Chingri Kochupata die chingri (Prawns Steamed in Colocasia Leaf). You must have tried Iconic Kochu Chingri in Kasturi!
Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we're going to prepare a distinctive dish, kochupata diye chingri(prawn with colocasia leaves). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Finely shred or chiffonade the colocasia leaves. Very tasty mouthwatering Bengali cruisine which is now ,near extinction. Was very popular delicacy in rural Bengal.
Kochupata diye Chingri(Prawn with Colocasia leaves) is one of the most well liked of current trending foods on earth. It's simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They're fine and they look fantastic. Kochupata diye Chingri(Prawn with Colocasia leaves) is something which I have loved my whole life.
To get started with this particular 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 can achieve it.
The ingredients needed to make Kochupata diye Chingri(Prawn with Colocasia leaves):
- {Make ready of Medium size prawns.
- {Prepare of Small size colocasia leaves.
- {Prepare of Mustard paste.
- {Make ready of Poppy seeds paste.
- {Get of Grated coconut.
- {Make ready of Green chilli paste.
- {Get of Turmeric powder.
- {Take of Mustard oil.
- {Prepare of Sugar.
- {Get of Lemon juice.
- {Prepare of Salt.
This delicious recipe of Chingri Mach (prawn) requires minimum time and effort to achieve its best taste. Fry everything in mustard oil and make a paste out of it. perfect for summer ! Nobody likes to be in the kitchen for long in this hot weather. So go ahead, give this simple recipe a try and don't forget to.
Instructions 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..
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. The rest of the stuff was very middle of the road. Your loti chingri recipe was great. I normally do not use mustard, but it was a good addition, specially with the frozen loti.
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