Cuisine : Kachu Chingri - Tasty Bengali Dish- How to prepare

 


"Kachu Chingri" is a traditional Bengali dish that combines two primary ingredients: "Kachu" (taro root) and "Chingri" (prawns). It's a flavorful and aromatic preparation that is popular in Bengal, especially during special occasions and festivals.

Here's a simple recipe for Kachu Chingri:


Ingredients:

  • Taro root (Kachu): 250 grams, peeled and diced
  • Prawns (Chingri): 250 grams, cleaned and deveined
  • Mustard seeds: 2 tablespoons
  • Poppy seeds: 1 tablespoon
  • Green chilies: 3-4 (adjust to your spice preference)
  • Mustard oil: 2 tablespoons
  • Turmeric powder: 1/2 teaspoon
  • Salt to taste

Instructions:

  1. Wash the diced taro root thoroughly to remove any dirt or impurities. Soak the taro root in water for about 15-20 minutes.


  3. In the meantime, prepare a paste by grinding mustard seeds, poppy seeds, and green chilies together. You can add a little water to make a smooth paste.


  5. Heat mustard oil in a pan or kadai over medium heat. Once the oil reaches its smoking point, turn off the heat and let it cool slightly (this helps to reduce the pungent taste of raw mustard oil).


  7. Add the diced taro root to the oil and sauté for a few minutes. Then add turmeric powder and salt. Mix well and cook until the taro root becomes tender. It may take around 10-15 minutes. Stir occasionally to avoid sticking to the bottom of the pan.


  9. Once the taro root is cooked, add the prawns to the pan. Mix them well with the taro root.

  10. Add the mustard-poppy-green chili paste to the pan and coat the taro root and prawns evenly with the mixture.


  12. Cook the dish on low heat for another 5-7 minutes or until the prawns are cooked through and the flavors are well blended.


  14. Check for salt and adjust if needed.


  16. Once the Kachu Chingri is ready, remove it from the heat and serve hot with steamed rice.

Kachu Chingri is a delightful Bengali dish that brings together the earthy taste of taro root and the succulent flavor of prawns, all infused with the unique blend of mustard and poppy seeds. Enjoy this dish for a truly authentic Bengali culinary experience!


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