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 Parsi cuisine and the Banana leaf is used because in Bengal those are found in abundance.
- 200g Frozen Jumbo Prawns (I have used ITC Master Chef Jumbo Prawns)
- 1 cup Coconut (chopped)
- 1 cup Plain Curd
- 1 Tsp. Lemon Juice
- 1 Tbsp. Yellow Mustard Seeds
- 1 Tbsp. Black Mustard Seeds
- 1 Tbsp. Poppy Seed
- 10 Green Chillies
- 1 Tsp. Turmeric Powder
- 1.5 Tsp. Salt or to taste
- 5 Tbsp Mustard Oil
- 2 Banana Leaf
- 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.
- Prep Time: 1 hour
- Cook Time: 40 mins
- Category: Main
- Method: cooking
- Cuisine: Bengali
- Serving Size: 100g
- Calories: 345
- Sugar: 2.5g
- Sodium: 955mg
- Fat: 28.4g
- Saturated Fat: 8.3g
- Carbohydrates: 10.3g
- Fiber: 3.5g
- Protein: 14.4g
- Cholesterol: 8.3g
Keywords: Chingri paturi recipe, prawn paturi recipe, chicngri macher paturi recipe, paturi recipe, debjanir rannaghar