Kochu Diye Chingri ( Prawns with Taro)

Heat a tava or skillet. Add the whole Jeera. Saute till the Jeera is fully roasted and browned. Turn off heat and remove the tava to a cooler surface. Let it cool down fully.

Put the roasted jeera in a mortar. Grind it uniformly with a pestle and store in a container. Wash and devein the prawns. Marinate with salt, turmeric and red chilli powder. Let it sit for 15-20 minutes.

Wash the Kochu with the skin on. Take 3 cups of water in a pressure cooker and put the Kochus into it. Pressure cook for 1 or 2 whistles (as per the quality of the Kochu).

Remove the skin from the boiled Kochu. The skin comes off very easily. Cut into bite sized pieces and keep aside

Heat mustard oil in the skillet (I used the new one). When the oil starts to steam toss in the marinated prawns. Fry till they turn pink and curl for a couple of minutes.

In the remaining same oil toss in bay leaf, jeera, radhuni and stilted green chilies. Saute till you get the aroma of the spices

Add the boiled Kochu to the spices. Add turmeric, salt and sugar as per taste. Fold in all the dry spices with the Kochu. Apply light pressure on the Kochus to slightly mash the edges and add texture to the curry. Saute for 2-3 min

Add 3 cups of warm water. Fold in. Add the fried prawns and cook for 2-3 minutes. Switch off the heat.

Sprinkle the roasted Jeera powder over the curry. Keep it covered till you serve.

Serve it with steamed rice, a wedge of lemon and julienne of freshly cut onions.