Shrimp With Taro Leaf| Kochu pata diye chingri recipe | Indrani's Kitchen

Kochupata chingri
(prawn with colcocasia leaves)
This is a prawn recipe cooked with cococasia leaves. It has a spicy flavor from mustard and green chilies and nutty flavor from poppy seeds.
It tastes exotic and unique refreshing due to the addition of coconut and colocasia leaves.

Ingredients

10 to 12 prawns
2 tbsp poppy seeds soaked in water
2 tbsp yellow mustard seeds
3 green chilies
1 cup fresh coconut (or dessicated coconut)
1/2 tsp turmeric
salt as per taste
2 to 3 tbsp of mustard oil

Instructions
Devein and chop the colocasia leaves
Boil and strain
marinate the prawns with turmeric and salt
make a paste of mustard and 2 green chilies
make a paste of poppy seeds and 1/2 cup coconut
make a fine paste of 1/2 cup coconut and strain
Fry the prawns lightly in mustard oil
Heat 1 tbsp of mustard oil
fry mustard paste followed by poppy seeds paste
add the boiled leaves and fry
Add coconut milk
Add in th prawns .
Saute lightly ,cover cook till the flavors marry
Add 1 split green chili
serve hot with rice


Full RECIPE