Cooking Taro | Colocasia Leaves Bangla Ranna Recipe | How To Cook Laing

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still providing creaminess.

shrimp paste

🥗Healthier: soy sauce

💰Cheaper: fish sauce

Soy sauce offers a similar umami flavor without seafood.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken provides leaner protein, while tofu is a vegetarian option.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds sweetness without heat, while jalapeño is more affordable.

Wash and dry the taro leaves thoroughly.

In a large pot, heat soybean oil and sauté onion paste, garlic paste, and ginger paste until fragrant.

Add pangasius fish head and cook until browned, about 5-7 minutes.

Stir in green chillie paste, turmeric powder, red chilli powder, cumin powder, and cook for another 2 minutes.

Add tomato and bay leaf, then pour in water to adjust consistency, if needed.

Season with salt and add dried green mango slice to taste.

Add the taro leaves, stirring to combine.

Cover and simmer for 30-40 minutes until leaves are tender.

Adjust seasoning if necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary