Kochu Pata diye Chingri / Colocasia with Shrimps: Recipe with Step by Step Pictures

Hello everyone,

So it is the end of the year. It says that “All’s well that ends well” and to make the end of the year end well mom made this lip smacking dish today. To me nothing can beat Bengali dishes whether it's your daily office lunch or when you are celebrating your special moment with your near ones on a special day. I have been craving for Kochu’r shak (colocasia) since long. Food is one thing that makes staying alone in a different city tougher.  I crave for mom made dishes like anything. Anyway, today’s dish is basically shrimp cooked in shredded Colocasia leaves. There are varieties of Colocasia leaves available in India, and you have to be really careful while choosing the leaves. Colocasia leaves tend to give you an itchy throat. For that you can steam the leaves prior to cooking.
This is one of the best known and beloved Bengali delicacies; easy to cook, but utterly delicious.
Here is the recipe…  


  • Colocasia leaves, finely chopped.
  • Green chili and Mustard paste
  • Green chilies. 
  • Shrimp/ Prawns
  • Coconut milk
  • Mustard oil
  • Turmeric Powder
  • Salt
  • Sugar


  • Pour oil in a pan.
  • Before it becomes too hot, add the mustard paste, sugar, salt and turmeric powder. 
  • Stir once and then dunk in the shrimp/ prawns. 
  • Add the chopped colocasia leaves. 
  • Stir for some time and then add the coconut milk. 
  • Cover up and let it cook for about 10 minutes or till the milk dries up.
  • Uncover, stir and add a little mustard oil on top and a few sliced green chilies.

That’s it. Enjoy the dish with steamed rice. 


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