Description
A rustic dish of taro leaves (Kochu Pata) and small shrimp (Chingri) cooked down into a rich paste. Requires careful cooking to neutralize the leaf's itchiness.
Restaurants serving Kochu Pata Chingri
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Taro leaves and stems
- Small shrimp
- Mustard paste
- Green chili
- Lemon juice(for neutralizing)
Instructions
- Chop taro leaves/stems, boil with lemon/tamarind to neutralize itchiness (oxalates).
- Sauté shrimp/mustard paste, add leaves, reduce to paste.
Learn more Spice, substitutes, tips
Key spices
Mustard seeds
Substitutes at Japanese supermarkets
Spinach, Peeled shrimp, Mustard
Pairing
White Rice
Trivia
A symbol of Bengal's 'waste nothing' spirit. A cook's skill is tested by how deliciously and itch-free they can prepare these leaves.
Eating tips & etiquette
Mix generously into rice. The unique mucilage and richness of the taro leaves absorb the shrimp umami beautifully.
Allergen
Shrimp