Prepare the Taro: Peel and cut the taro into halves, then wash them.

Boil the Taro: Place the taro in a pot filled with a little less than half of the pot's capacity with water. Boil the taro in the water, occasionally stirring, and cover the pot with a lid.

Prepare Ingredients: Slice the onion and wash and chop the coriander.

Cook the Shrimp: Remove the taro from the pot, strain the water, and wash the pot. Heat the pot on the stove and add enough oil to cover the bottom. Sauté most of the onions until they caramelize, then add the shrimp, 2 tsp of salt, 2 tsp of turmeric, and 1 tsp of chili powder. Cover the pot and let the shrimp turn red.

Combine Ingredients: Return the taro to the pot and stir it with the spices and shrimp. Add the remaining onions and whole green peppers, then add garlic (Roshun). Stir well.

Add Water: Pour in two cups of water, plus a little extra to account for evaporation. Stir and cover the pot until it boils.

Simmer: Lower the heat to medium-low and let it cook until the taro becomes soft, and the broth thickens.

Finish and Serve: Just before serving, sprinkle the dish with fresh coriander for a burst of flavor.