Taro leaves (kochu shak) are very familiar in our country. The tender leaves of the taro plant are rich in iron, calcium, vitamin A and vitamin C, which help fight anaemia, boost immunity and keep the eyes healthy. And prawns have always been a special favourite of Bengalis.

Cooked together, the two make a delicious and nutritious dish, prawns with taro leaves. Eat it once with hot rice and you will want it again and again. The recipe is simple and quick, and because it tastes so good, the whole family, young and old, will enjoy it.

First pick over the taro leaves well and wash them several times. Chop them finely and boil with a little water and a pinch of salt. When the leaves soften, drain the water and set them aside.

Wash the prawns and rub them with a little turmeric and salt. Heat oil in a pan, fry the prawns lightly and set them aside.

In the same pan, adding a little more oil if needed, fry chopped onion and garlic until golden. Then add ginger-garlic paste, turmeric powder, chilli powder and salt to taste, sprinkle in a little water and cook the spices well.

When the oil separates from the spices, add the boiled taro leaves and fried prawns. Add slit green chillies, mix everything well and cook over a medium flame.

Stir from time to time so that the extra water from the leaves dries off and the spices blend in well. When the oil rises to the top and the leaves are moist but dry, turn off the heat. Serve the prawns with taro leaves with hot rice.

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