One of our favorite recipe of kochur shak is when we cook it with prawns. The stem of taro is what we call as kochu shak. You get those long stems in the market, the processing of which is a chore, but once you achieve this, a delicacy is ready to be born. We cook it in various ways, but while cooking with prawn, I follow this recipe. We love it like anything and enjoy it with our share of rice.
Thankfully we get processed kochushak in the market now a days and there is all the more reason to enjoy this delicacy of Chingri diye Kochu Shak since the hardest part is being tackled already.
I will post the vegetarian version soon.
Ingredients for Chingri diye Kochu Shak
- Kochu shak – a bunch
- Prawns – 300 gms
- Ginger paste – 1 tbsp
- Milk – 1 cup
- Green chili – 6-8
- Bengal Gram or chhola – 2 tbsp
- Salt, turmeric , sugar – as required
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Ghee – 2 tbsp
- White oil – for frying the prawns
- Bayleaf and cumin seeds for tempering
- Hing – a pinch
How to make Chingri diye Kochu Shak
Clean the taro stems or kochu shak really well. Soak the bengal gram over night. Now, pressure cook kochu shak and bengal gram together for 3 whistles. Let the pressure cooker cool down of its own.
Using a flat spatula mash the kochu shak . Then add salt, sugar, turmeric powder, cumin and coriander powder and chopped green chili.
Pour the milk and mix well. Keep aside.
Heat white oil in a pan and fry the prawns with a pinch of salt and turmeric. Take out everything including the remaining oil in a bowl.
In the same pan, add ghee and when it is hot, add the bayleaf and cumin seeds. Soak the hing in a little water and pour the samw too.
Now is the time to add the ginger paste. Fry the paste with a pinch of salt.
Once the raw smell of ginger is gone, transfer back the kochu shak mix prepared earlier. Stir well and then cook ovee low heat for 10 minutes.
The water should be complete evaporated.
When the shak is almost dried, add fried prawns to the pan and mix well. Give it a really good stir and cook for 5 more minutes.
Now the dish is almost done. The prawns are well incorporated with the shak.
Check for salt and add if required. Also add 1 tsp of sugar and juice of one gandharaj lemon. The lemon will impart a very nice flavor to the dish. After adding the lemon juice, remove from heat immediately.
Serve with plain rice and a slice of lemon.