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A classic Bengali delicacy featuring tender taro stems and succulent shrimp, slow-cooked with coconut and aromatic spices. This semi-dry dish is a flavorful journey into traditional Bengali home cooking.
Boil and Prepare Taro Stems
Marinate and Fry the Shrimp
A classic Bengali delicacy featuring tender taro stems and succulent shrimp, slow-cooked with coconut and aromatic spices. This semi-dry dish is a flavorful journey into traditional Bengali home cooking.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 252.62 calories per serving with 12.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Spice Base (Masala)
Cook the Taro Stems
Finish and Serve
Omit the shrimp to make it vegetarian. For a protein boost, you can add boiled black-eyed peas (lobia) or chickpeas (chana) along with the taro stems in Step 4.
For a very traditional variation, substitute the shrimp with fried Hilsa (Ilish) fish head. Crumble the fried fish head and add it at the same stage as the shrimp.
For extra warmth, you can add a 1/4 tsp of Bengali garam masala powder at the very end of cooking.
Some variations include adding a handful of soaked and boiled chana dal (split chickpeas) for added texture and nutrition.
Taro stems are packed with dietary fiber, which aids in digestion, helps maintain bowel regularity, and promotes a healthy gut microbiome.
Shrimp is an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides important minerals like manganese and potassium from taro stems and selenium from shrimp, which support bone health, nerve function, and antioxidant defense.
The use of spices like turmeric and ginger lends anti-inflammatory benefits to the dish, which can help combat chronic inflammation in the body.
Taro stems contain calcium oxalate crystals, which can cause a tingling or itchy sensation in the mouth and throat. Boiling them with a souring agent like lemon juice or tamarind water helps to break down these crystals, making them safe and enjoyable to eat.
Yes, it is a moderately healthy dish. Taro stems are an excellent source of dietary fiber, vitamins, and minerals. Shrimp provides lean protein. The healthiness can be improved by being mindful of the amount of oil and salt used.
A single serving (approximately 125g) of Kochu Shak diye Chingri contains around 200-250 calories, depending on the specific amounts of oil and coconut used.
Absolutely. For a vegetarian version, you can simply omit the shrimp. To add substance, consider adding boiled chickpeas, black-eyed peas, or even crumbled paneer.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day. Reheat thoroughly in a pan or microwave before serving.
While fresh taro stems are recommended for the best texture, you can use frozen ones. Make sure to thaw them completely and squeeze out all excess water before proceeding with the recipe.
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