Name: Chingri Paturi recipe by Shaheen Ali at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 gms Prawns Medium Size; 1/2 cup Poppy seeds Khus Khus; 1/3 cup Mustard seeds; 1/2 cup Coconut Grated; 4 - 5 Green Chilies; 1/2 tsp Salt (adjustable); 3 - 4 tbsps Mustard Oil; 1 tsp Lemon juice; 1 Banana leaf Big (cut into 4 halves)

ABOUT Chingri Paturi RECIPE

Chingiri Paturi or Prawn Paturi is a famous traditional dish from Bengal cuisine that also belongs to the coastal region of West Bengal. Prawns cooked with minimum ingredients are parceled in banana leaf and then steamed is a delicious recipe that comes from my mother’s diary. The dish is typically enjoyed with plain hot rice with a tinge of lemon on it.

Ingredients Serving: 4

500 gms Prawns Medium Size
1/2 cup Poppy seeds Khus Khus
1/3 cup Mustard seeds
1/2 cup Coconut Grated
4 - 5 Green Chilies
1/2 tsp Salt (adjustable)
3 - 4 tbsps Mustard Oil
1 tsp Lemon juice
1 Banana leaf Big (cut into 4 halves)

Instructions

Soak Khus Khus for minimum 3-4 hours or over night. Wash and clean prawns nicely in salt water
In a grinder jar, take soaked khuskhus, mustard seeds, green chilies and grated coconut. Grind to make a thick & smooth paste. Add salt as per taste and 1 tbsp of mustard oil
Add prawns and turn off the gas and remove pan from the stove and keep aside for few minutes. The prawns will blanch and also get properly cleaned.
Heat 1 tsp of mustard oil in a non stick pan and saute the prawns for 2-3 mins.
For making leaf parcels, first take a banana leaf and heat on stove top very carefully from both sides.
By doing this the leaf will soften and get easily folded like a fabric without tearing apart.
Now take a banana leaf piece and place around 1-2 tbsp of khuskhus paste in the center.
Now add one portion of sauteed prawns on the paste.
Add some more paste over the prawns and around 1 tsp of mustard oil on top
Carefully fold the two opposite sides of the leaf inwards and then the next two sides inwards to make a parcels.
Tie the packet cris-cros with thread and put a knot. Make other parcels following the same method and keep aside.
Heat a non stick pan that has a lid. Brush some mustard oil all over. Place the parcels on the pan and cover the lid.

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