The secret of great flavour often lies in few ingredients, little time and simple cooking. Lati chingri is one such dish: the soft taste of taro stolons (kochur lati) combined with the sharpness of prawns makes a dish that turns an ordinary meal into something special.

This home-style dish appeals not only in taste but also in aroma and presentation, and it can be made quickly even on a busy day. Here is the recipe.

First heat oil in a karai and add chopped onion. When the onion softens slightly, add chopped garlic. Then mix ginger paste, garlic paste, turmeric powder and chilli powder with a little water and fry the spices well.

Once the spices are cooked, add the cleaned and washed prawns and cook for 8-10 minutes. Then add the washed and cut taro stolons and stir well, adding a little water if needed. The stolons usually soften within 7-8 minutes. When the liquid reduces and the curry becomes thick, take it off the heat and serve.

Source: Jagonews24. First published in Bengali on The Agro News.