September 22, 2021: Kochu Pata Chingri is a tasty Bengali dish that is a must-cook at all food lovers’ homes. The steamed prawns with mustard sauce and colocasia leaves, or Kochu saag hit out the perfect balance of veggie and fish-ness tied together by the masala for a quirky yet balanced palate boost.
Easy Kochu Pata Chingri for last-minute lunch plans
Kochu pata or colocasia leaves are notorious for their itchy bitties but when properly cooked, they can enhance the taste of anything. Kochu pata has become a common phenomenon in most Bengali households and especially with chingri, these wonder leaves atste marvellous.
Try finding small prawn for a better mix in the curry. The smaller the meat is, the more masala it absorbs. While choosing kochu pata, try choosing smaller sized and tender leaves for the dish. They boil in faster and have an easier texture for the curry.
When we consume colocasia leaves or kochu pata, we often feel an itch or slight discomfort in our throat. Lemon juice or any form of mild acid dissolves these crystals and reduces the effect. Keep a piece of lime handy while eating, in case just boiling the leaves was not enough.
This recipe here adds a small coconutty twist to the mustard masala, if you are not a fan, you can skip adding the coconut to the paste.
Ingredients to make Kochu Pata Chingri
- Chingri/prawns – 250 gm
- Kochu pata – 5
- Grated coconut – 2 tablespoons
- Mustard paste – 1 tablespoon
- Poppy seed paste – 1 teaspoon
- Green chillis – 3
- A pinch or two of turmeric
- Salt as per taste
- Mustard oil
- Lemon juice – 2 tablespoons
- Devein the prawns and cut them into pieces. You can cut them lengthwise too.
- Add a pinch of salt and turmeric to the prawns, mix well, and then set aside for 10 minutes.
- Thoroughly wash the colocasia leaves and finely chop them. Boil the chopped leaves for 5-6 minutes with a tablespoon of salt and half of the lemon juice.
- Take the grated coconut, mustard paste, and green chillis together in order to grind them to a paste.
- Heat mustard oil in a pan. When the oil is smoking hot, add the prawns and lightly fry for a minute in low flame.
- Add the coconut-mustard-chilli paste, poppy seed paste, and salt into the mixture, as per your taste. Cook it for 2-3 minutes.
- Squeeze the water out of the boiled colocasia leaves and add them to the pan.
- Cover the pan and cook for another 3-4 minutes.
- Add a teaspoon of mustard oil and a tablespoon of lemon juice, give it a good stir and before serving.
- Serve the deliciousness with steamed rice and a hint of zest on for a quick lunch affair.