Chingri Macher Paturi (Prawns steam cooked in Banana Leaf - Bengali Style)

          Paturi is a traditional method of steam cooking in a banana leaf. In fact it is an old recipe which is not much heard of. But such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. Generally fish is cooked in a paturi style. So today let me share chingri macher paturi (prawns paturi) that is steam cooked.

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. A drizzle of some extra mustard oil to the end product enhances the flavour of the dish. So do give it a try by following a step by step pictorial recipe to prepare this divine Bengali delicacy. 

• 1/2 cup prawns, cleaned
• 1/2 cup fresh grated coconut 
• 1 tbsp. mustard seeds
• 7-8 cashew nuts / 2 tbsp. poppy seeds 
• 2 green chilies
• 1 tbsp. yoghurt
• 2 tbsp. coriander leaves, chopped
• 1 tbsp. mustard oil
• 1/4 tsp. turmeric powder
• salt to taste
• few extra fresh green / red chilies
• 1-2 banana leaves, cut into desired pieces

          Grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. Mix along with yoghurt, salt, turmeric powder, mustard oil, coriander leaves and prawns. Marinate for 10 minutes.

           Heat a tawa / pan and place the banana leaves on them for a few seconds on both sides. This will help it to become more pliable so that it can be easily folded without breaking. 

          Place little of the prawn mix  in the centre of a banana leaf along with a chili and fold. Tie with a string and keep aside. Do the same with rest of the prawns mix.

          Steam for 15 minutes. Midway, turn them over gently to cook the other side too. When done, discard the string and open the parcel and serve them with hot steamed rice. 






Note - 
          I had to substitute poppy seeds with cashew nuts as the former is unavailable here. But believe me there was no change in the taste and flavour. It turned out just yummy. 

                      Grind cashew nuts, mustard seeds, green chilies & coconut to a smooth
                      paste. Mix with yoghurt, salt, turmeric powder, mustard oil, coriander 
                      leaves & prawns. Marinate for 10 minutes.

                      Heat a tawa & place banana leaves on them for a few seconds on both
                      sides. This will help it to become pliable so that it can be easily folded. 

                      Place some prawn mix in the Centre of a banana leaf with a chili & fold. 

                       Tie a string & keep aside. Do the same with rest of the prawns mix.

                       Steam for 15 min. Midway, turn them over to cook the other side too. 

                        The steamed paturi.

                                 Serve them with hot steamed rice.