Chingri aka Prawn is a family favorite for various reasons. Having said that, both my husband Mehebub and my daughter Pasta love prawns and I prefer it because cooking prawns is relatively easy. With Prawns, you can make multiple beautiful dishes, be it Malaikari, Prawn Achar, Daab Chingri, Paturi and many more. I store prawns and cook them quite regularly at Debjanir Rannaghar. Those who are regular readers of my blog know for sure that I have several prawn recipes on my blog. In fact, prawns are a part of my everyday cooking (almost). In this post, I will be sharing the recipe of a signature Bengali delicacy - Chingri Paturi. Paturi needs no further introduction if you are a Bengali, however, if you are not, here is a little bit about Paturi.
Paturi is a dish where seafood or poultry or veggies and also cheese are steamed with a typical signature Bengali spice mix prepared with Mustard Paste, Coconut Paste, Poppy Seed paste, Mustard Oil and Green chillies and steamed to perfection within a pocket of Banana Leaf.
Chingri Paturi is a steamed delicacy where the prawns with a marinade of Mustard paste, coconut paste and poppy seed paste along with green chilli and mustard oil (not to mention salt and turmeric) are steamed in a banana leaf wrap and the end result is nothing but divine. This in fact is a signature Bengali delicacy. Bengalis love seafood cooked with mustard paste and Chingri Paturi is a dish that is dominated by the flavour of mustard paste and needless to say, is absolutely loved by the Bengalis. Banana leaves are available in abundance in Bengal and this particular leaf is perfect for steaming.
My preference! Frozen vs. Fresh Prawns:
After managing a family of four (a five-year-old daughter, a husband and a canine daughter) along with a full time demanding job as a CSR lead, I try to cook fuss-free meals at home. I have less time to cook a meal for the family however, I prefer to make the meal a great experience altogether. At times I don’t even have time to go to the market. As I already mentioned, the entire family loves prawns a lot, and I make several dishes with prawns at home. Initially, I used to bring fresh prawns. However, the entire process of cleaning was time-consuming and at times I was in a dilemma whether the prawns I use are at all safe or not.
I was actually researching for some easy yet hygienic option and came to know about the frozen prawns launched by ITC Master Chef.
Mehebub though initially was a bit finicky about the frozen prawns. He was of the opinion, that though they are fuss-free and properly cleaned, the prawns will not taste as good as the fresh prawns. I told him that I plan to make a signature dish using the frozen prawns and would like to see the result! Believe me, we were blown away after having the Chingri Paturi prepared with ITC Master Chef Frozen Prawns. The prawns were soft and succulent and absorbed the spices to the level of perfection. Pasta in fact had half of the paturi and I found her enjoying it to the last bite. It was a treat serving her the extra portions.
ITC Master Chef, for sure is the brand I prefer when it comes to frozen prawns. The prawns are safe, hygienic and most importantly are individually frozen. In fact, they freeze the prawns within 15 hours of harvesting!
Fuss-free Cooking with Frozen Prawns:
I must mention, it is super easy to defrost frozen Prawns. I ensure I store prawns in the freezer compartment of my refrigerator and that is all. There is one more thing I must tell you. We do not always use the entire packet of the prawns after opening it. So, what you can simply do is, take the required amount from the packet of prawns and reseal the packet and again freeze it for future use.
Chingri Paturi with Frozen Prawns!
Frozen Prawns are ideal for making the Paturi not only because these are healthier in comparison to the fresh prawns. The ITC Master Chef frozen prawns are stored below zero degree. This process helps in locking the freshness of the prawns. Basically, frozen prawns are properly cleaned fresh prawns. These prawns are already de-shelled and de-veined and therefore you do not need to go through the tedious process of cleaning, deshelling, and deveining prawns. The recipe does not need the prawn shell either so frozen prawns work perfectly.
Here's how I make Chingri Paturi at Debjanir Rannaghar:Print
Chingri Paturi is a classic Bengali delicacy. This dish uses the process of steaming and that too within an envelope of Banana leaf with the signature Bengali spice mix of Coconut-mustard-poppyseed. Paturi is a dish influenced by the Parsi cuisine and the Banana leaf is used because in Bengal those are found in abundance.
- Frozen Jumbo Prawns: 200g (I have used ITC Master Chef Jumbo Prawns)
- Coconut: 1 Cup (chopped)
- Plain Curd: 1 Cup
- Lemon Juice: 1 Tsp.
- Yellow Mustard Seeds: 1 Tbsp.
- Black Mustard Seeds: 1 Tbsp.
- Poppy Seed: 1 Tbsp.
- Green Chillies: 10
- Turmeric Powder: 1 Tsp.
- Salt: to taste
- Mustard Oil: 4 Tbsp. + 1 Tbsp.
- Banana Leaf: 2
- Defrost the prawns under running water.
- Drain the water.
- Marinate the prawns with 1/4 Tsp. Turmeric Powder, 1/4 Tsp. Salt and also 1 Tsp. of Lemon Juice.
- Soak both types of Mustard seeds in hot water for 15 minutes.
- Soak Poppy seeds in water as well for 15 minutes.
- Make a paste of the Mustard Seeds and add 1/4 Tsp. of Salt.
- Now add Poppyseed with 2 Green Chillies and Chopped Coconut and 2 Tbsp. Plain Curd as well.
- Make a smooth paste.
- Add 3 tbsp. Mustard Oil and salt to taste to this mixture.
- Add remaining Plain Curd as well.
- While adding the salt keep in mind that the prawns are already marinated with some salt.
- Add 1/2 Tsp. Turmeric powder to this mixture as well.
- The mixture should not be runny.
- Cut Banana Leafs into square strips of around 40 or 50 cm length.
- Coat the banana leaf pieces with mustard oil and roast those over a Pan on high flame.
- Now smear 1 tbsp. of the marinade in the middle of one roasted banana leaf.
- Then place 1 or 2 prawns depending on the size of the prawns over the marinade.
- Add one tbsp. of the marinade on the top as well.
- Place a slit green chilli on top and drizzle a little mustard oil.
- Now fold the Banana Leaf to make a pocket (as shown in the picture or you may refer to the video for the detailed process).
- Seal the pocket with a thread or toothpick.
- Make rest of the pockets following the same process
- Heat 1 Tbsp. Oil on a flat pan over medium heat.
- Place the Paturi pockets on the pan and cover the pan.
- Cook for 5-6 minutes on low flame.
- Flip the pockets and cover the pan with the lid again and cook for 5-6 more minutes.
- Once done, switch the flame off and open the lid after 10 minutes.
- Cut the thread and serve the Chingri Paturi along with steamed hot rice.
It is advisable to roast banana leaf with mustard oil before making the Paturi pocket. This step helps in making the leaves easy to handle. Adjust spices based on your taste-buds.
- Category: Main
- Cuisine: Bengali
Detailed Recipe Video of Chingri Paturi aka Prawn Paturi:
A few dishes from Debjnair Rannaghar which you can serve with Chingri Paturi apart from Steamed Rice!
- Sada Bhat (Also known as Steamed Rice)
- Birista Pulao (also known as Piyaz Beresta Pulao)
- Bou Khuda (Also known as Boua Pulao or Bou Khudi)
- Ilish Pulao (also known as Bengali Hilsa Pulao)
- Bou Khuda (Also known as Boua Pulao or Bou Khudi)
- Ghee Bhat (Also known as Bengali Sweet Pulao)
- Masoor Daler Patla Khichuri (Also known as Light Bengali Khichuri with red lentil)
- Peas Pulao (Also known as Matar Pulao)
- Niramish Khichuri (Also known as Bengali Khichuri)
- Quinoa Pulao with Spice infused Paneer (Also known as Quinoa Pulao)
- Bengali Basanti Pulao (Also known as Bengali Holud Pulao Recipe or Bhoger Misti Pulao)
Have you tried the Chingri Paturi recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar. You can tag me at @foodofdebjani as well.
Here's the Chingri Paturi Pin for your Pinterest Board!
Disclaimer: This post is written in collaboration with ITC Master Chef.