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Posted by on Jan 30, 2012 in Fish, Prawn, Vegetables | 4 comments

Chingri Kochur Loti / Colocasia stem with Prawn


Sometimes I feel that I am using too much ingredients. But I think that most of my ingredients are frozen and frozen goods need little extra spice. Today my main ingredients kochur loti / colocasia stem. No , I don’t get fresh one here. So I will work with frozen kochur loti / colocasia stem.


• 400 gram kochir loti / colocasia stem

• 120 gram peel prawn

• ½ medium onion sliced

• 4-6 green chillies

• ¼ teaspoon turmeric powder

• 3 clove garlic chopped

• 1 teaspoon hot English mustard paste

• 1 tablespoon coconut cream

• 3 tablespoon oil

• Salt to taste






How to make:

1. Put frozen packet of kochir loti / colocasia stem in drainer and place under running water. When it defrosts, keep aside.

2. Heat pan with oil and fry the onion till it becomes transparent.

3. Add turmeric, garlic, coconut, mustard and salt and saute it till oil is separated.

4. Add prawn and cook 1-2 minutes.

5. Add kochur loti / colocasia stem and ½ water.

6. Cook it till kochur loti / colocasia stem becomes tender.

7. Serve Chingri kochur loti / colocasia stem with prawn with rice.


Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. Your loti chingri recipe was great. I normally do not use mustard, but it was a good addition, specially with the frozen loti. Great job!

  2. Just made this today. It was excellent! Thank you for sharing recipe.

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