History:

Kochu Pata Chingri Bhapa is a traditional Bengali dish that originated in the Indian subcontinent, particularly in West Bengal, Bangladesh, and other Bengali-speaking regions. The dish is known for its rich blend of flavors and the use of local ingredients. "Kochu Pata" refers to colocasia leaves (taro leaves), "Chingri" means prawns, and "Bhapa" means steamed. The dish is a wonderful example of how Bengali cuisine uses various local elements to create unique and flavorful dishes.

Recipe: Kochu Pata Chingri Bhapa

Ingredients:

• 250 grams prawns, cleaned and deveined
• 6-8 colocasia leaves (taro leaves), cleaned and stems removed
• 2 tablespoons Mustard paste
• 2 tablespoons freshly grated coconut
• 1 tablespoon poppy seed paste
• 2-3 green chilies, finely chopped (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon mustard oil
• Salt to taste
• Banana leaves or aluminum foil (for wrapping)

For Mustard Paste:

• 3 tablespoons mustard seeds
• 1 tablespoon poppy seeds
• 4-5 green chilies
• 1 teaspoon mustard oil
• Water

Instructions:

1. Prepare Mustard Paste:

• Soak the mustard seeds and poppy seeds in a little water for about 30 minutes.
• Grind the soaked seeds along with green chilies, mustard oil, and a little water to make a smooth paste. Set aside.
  
  

2. Prepare Colocasia Leaves:

• Blanch the colocasia leaves in hot water for a minute. This helps to soften them and remove any itchiness.
• Drain and pat them dry using a clean kitchen towel.

3. Marinate the Prawns:

• In a mixing bowl, combine the cleaned prawns with turmeric powder, red chili powder, chopped green chilies, mustard paste, poppy seed paste, grated coconut, mustard oil, and salt. Mix well and let it marinate for about 15-20 minutes.

4. Assemble the Dish:

• Take a colocasia leaf and place a portion of marinated prawns in the center.
• Wrap the leaf around the prawns to form a neat packet. You can use multiple leaves if needed or secure with a toothpick.
• Repeat this process for all the prawns.

5. Steaming:

• Heat water in a steamer or a large pot with a steaming rack at the bottom.
• Place the wrapped prawn packets on the steaming rack.
• Cover and steam for about 15-20 minutes or until the prawns are cooked through.

6. Serving:

• Carefully open the packets and transfer the steamed prawns along with the flavorful juices to a serving dish.
• Serve Kochu Pata Chingri Bhapa hot with steamed rice. The tender taro leaves and the aromatic blend of spices create a deliciously satisfying dish.

Kochu Pata Chingri Bhapa is a delicacy that showcases the depth of flavors and culinary techniques of Bengali cuisine. The use of colocasia leaves and the unique steaming process help to create a dish that is both flavorful and healthy.