Kachu Pata Chingri | কচু পাতা চিংড়ি

Ingredients

Method

1. 1Marinate the Prawns

   Clean and wash the prawns. Marinate with salt and a little turmeric powder. Keep aside for 10–15 minutes.

2. 2Prepare the Dudh Kachu Pata

   Wash the leaves thoroughly. Remove the tough stalks and cut the tender leaves into medium-sized pieces (approximately 2–3 inches).

3. 3Boil the Leaves

   Bring sufficient water to a boil. Add the chopped leaves, a little salt and optional lemon juice. Boil for approximately 3–4 minutes, or until the leaves are thoroughly soft and cooked. Drain the water completely.

4. 4Prepare the Masala Paste

   Grind white mustard seeds, black mustard seeds, poppy seeds, grated coconut, 4 green chillies and a little salt into a thick, smooth paste. Add water gradually as required.

5. 5Fry the Prawns

   Heat 2 tbsp mustard oil in a kadai. Lightly fry the marinated prawns until they turn reddish-golden. Remove and keep aside. Do not overcook.

6. 6Fry the Kachu Leaves

   In the same kadai, add the remaining 2 tbsp mustard oil. Add kalonji and let it splutter. Add the boiled and drained kachu leaves. Fry well.

7. 7Add the Masala

   Add the prepared mustard-poppy-coconut paste. Add approximately ¼ cup water, turmeric powder, Kashmiri chilli powder, sugar and salt to taste. Mix well and cook until the masala coats the leaves and a little oil begins to separate.

8. 8Add the Prawns

   Add the previously fried prawns, 3 whole red chillies and approximately ¼ cup water. Mix gently so the prawns remain intact.

9. 9Final Cooking

   Cover the kadai and cook on low heat for a few minutes until the prawns and kachu leaves are thoroughly cooked together and the flavours combine.