Loti Chingri curry

    40 mins

    This is a very typical curry cooked in the Bengal. It is spicy, and the loti gives a gluey texture. It is served with plain white rice.


    Dhaka, Bangladesh
    5 people made this

    Serves: 5 

    • 500 g of taro loti
    • 1 tablespoon of vegetable oil
    • 1 tablespoon of onion paste
    • 1 tablespoon of garlic paste
    • 1/2 teaspoon of coriander powder
    • 1/2 teaspoon of turmeric powder
    • Salt as needed
    • 1 cup of shrimps
    • 1/2 teaspoon of red chili powder
    • 1 cup of water
    • Coriander leaves-as preferred
    • green chilies-as preferred

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Chop the loti stems so that they are as long as French fries.
    2. Heat a pan with oil. Add the onion and garlic pastes, coriander and turmeric powders and salt. Also and add the loti and shrimps.
    3. Sprinkle the red chilli powder.
    4. Stir well and add 1 cup of water and sprinkle the coriander leaves and green chillies.
    5. Cook on low heat until the loti becomes soft.
    6. Serve with plain white rice.

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