Prawn Curry: How to make prawn curry with Colocasia recipe2017-02-07
- Cuisine: Bengali Recipes, Indian Recipes
- Course: Curry Recipes, Healthy Recipes, Healthy Sabzies, Non Veg Recipes, Sea Food Recipes
- Skill Level: Intermediate
- Add to favorites
- Servings : 4
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
Prawn curry with Colocasia | Chingri Mach dea Kochur Dom:
Bengalis are tremendous foodies. They love to eat food, discuss about food and think about food. West Bengal has an endless supply of seafood around the year. So it is normal to find that Bengalis are more inclined towards seafood than other Non-vegetarian dishes. Prawn curry are traditional recipes that have been passed down through centuries in the households of Bengali people.
Prawn is also called Chingri in Bengali. There are many curries that made by prawns like Daab Chingri, Chingri Chochori, Kucho Chingri Bhaja, etc. One such phenomenal Prawn curry recipe is Prawn curry with Colocasia. It goes by many names like Chingri Mach Dea Kochur Dom, Eral Seppangkizhangu Curry, Chingri Die Kochur Loti, Kochu Chingrir Dalna, Kochu Diye Chingri, Chingri Diye Kochu and A Bliss, Taro Stolon With Prawns, Kochur Loti Chingri Recipe, Chingri Diye Kochur Loti, Kochur Loti Chingri Curry, etc.
This recipe requires intermediate cooking skills. Preparing this recipe takes around 30 minutes of time. This is an all purpose recipe. We can serve it as main course for lunch and dinner. I can also be served as side dish taken alongside with Rice or Roti.
The main ingredient of this recipe is Prawn. Prawns are also full of nutrients. It is a rich protein source. Also, it is low in calorie. It contains Vitamin A and E and different other nutrients like calcium, potassium, phosphorus and so on. Mustard oil used in recipe is also good for health and increases the flavour of this preparation. Colocasia or Kochu, as called in Bengali, is also full of nutrients. They are rich in dietary fibre. So, this recipe in whole is very healthy and tasty.
This preparation is mainly prepared at homes, but nowadays it is also available in restaurants. Nothing feels more apt enjoying freshly cooked prawn curry with rice on a sultry afternoon.
- Colocasia (Kochu) - 1/2 Kg
- Prawn (Shrimp) - 1/4 Cup
- Cumin powder - 1 Tbsp
- Ginger paste - 1 Tbsp
- Chopped Coriander leaves - 2 Tbsp
- Green chili (optional) - 1/2 Tbsp
- Salt as needed
- Turmeric powder - 1/4 Tbsp
- Mustard oil - 1Tbsp
- Water as needed
- Red chili powder - 1/2 Tbsp
- Coriander Powder - 1/4 Tbsp
- Garam masala - 1/2 Tbsp
Take a cup of kochu, remove the sand impurities, Boil and peel the skin. Meanwhile take ¼ cup of shrimp cut the head part and clean it. Make a paste with ginger and green chili. All are taken together.
Heat a pan with oil, fry the washed shrimp in low flame. Then add the kochu, salt and turmeric powder to it. Stir fry.
Add ginger paste, cumin seeds powder, red chili powder, coriander powder and garam masala. Fry for 3-5 minutes in a low flame.
Add chili paste (optional) and salt. Cook for 5 minutes in medium flame till the masala is split from oil.
Add enough water to cook the masala and shrimp, then add chopped coriander leaves. Cover cook for 5 minutes.
When the water is slightly evaporated and get desired curry consistency. Adjust the salt content and Switch of the flame.
Serve bengali special Chingri Mach dea Kochur Dom with hot steamed rice.