Hi Friends,,
Today I am posting a beautiful side dish recipe —–Coconut-Shrimp In Taro Leaves .It is a traditional Bengali recipe, very easy to prepare and with few ingredients. The dish has little gravy, full of flavor with combination of coconut, poppy seeds, mustard seeds and green chilly. Always use mustard oil. Apart from a nice flavor it gives a nice yellow color to the gravy. The dish goes well with Rice/Fried rice/Pulao.
Cooking time – 30 minutes. Serve – 4
Ingredients-
1.Shrimp—-500 grams.
2.Taro leaves -1 bunch.
3.Shredded coconut – 2 cups.
4.Poppy seeds – 2 tbsp.
5.Mustard seeds – 2 tbsp.
6.Green chilly – 4.
7.Slit green chilly – 4.
8.Salt to taste.
9.Sugar – 1 tsp.
10.Turmeric powder – 1tsp.
11.Mustard oil – 1 cup.
Instructions –
Clean and wash the shrimps well, marinate with 1/2 tsp.of salt and a pinch of turmeric powder. Set aside. Using 1 tbsp. of water grind coconut into a smooth paste, keep aside. By adding little water grind mustard seeds, poppy seeds, 4 green chilly into a paste, keep aside.
Chop the taro leaves as fine as possible. Wash well. Boil the leaves with 4 cups of water for 5 minutes. Transfer to a colander.
Heat oil in a frying pan, fry the shrimps for 2 minutes. Take out the shrimps from the oil, keep aside. Add mustard and poppy seeds paste and turmeric powder in the remaining oil. Saute for 2 minutes. Add chopped taro leaves and salt. Mix and saute for 3 to 4 minutes. Add coconut paste and fried shrimp. Saute for 2 minutes. Add 2 cups of water, slit green chilly and sugar. Mix well. Cook for 5 to 7 minutes. (stir in between).When the gravy starts thickening remove pan from the heat. Cover and give 10 minutes standing time. Delicious Bengali dish——-Kochupata -Chingri is ready——serve hot.
