Chingri diye kochur loti | Prawn – taro stem curry

Chingri diye kochur loti | Prawn – taro stem curry is a bengali dish that’s cooked with kochur loti or taro along with small prawns. It’s served as a side dish in bengali cuisine along with dal and rice.

Kochur Loti | Taro Stem Recipe
Chingri diye kochur loti | Prawn – taro stem curry

  Time required to cook Chingri diye kochur loti | Prawn – taro stem curry: 45 minutes

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Ingredients to cook Chingri diye kochur loti | Prawn – taro stem curry for 3 – 4 people :
  • Prawn medium to small sized – 25 – 30 pieces, de-shelled
  • Taro stem – a bunch
  • 1/2 tsp onion seeds
  • Mustard oil
  • 7 – 10 garlic cloves – chopped
  • Salt
  • 1/2 tsp turmeric powder
  • 3 green chillies
Chingri diye kochur loti | Prawn – taro stem curry:
  • Marinate prawns with salt and turmeric powder for 10 – 15 minutes
  • Heat mustard oil in a wok and shallow fry the Prawn pieces till they are little golden on all sides. Take them out and keep separate
  • In the same oil, add kalonji or onion seeds, green chillies and garlic cloves. Let them get a little burnt but not charred
  • Add the Taro stem which are cut into small pieces
  • Add salt, turmeric powder
  • Stir fry for sometime
  • Add prawns and stir
  • Then cover cook until the Taro stems are cooked thoroughly and are mash-able.
  • Add a little water if required
  • Mash the taro stem a bit and switch off the flame
Your Chingri diye kochur loti | Prawn – taro stem curry is ready to serve with steamed rice!

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