Paturi typically is a traditional Bong delicacy were fish of any kind is steam cooked. It is sometimes steamed in banana leaf or pumpkin leaves. So this is the latter version, which is an age old recipe, not much heard of. However, such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried.
It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. You also get to eat the leaves as well. A drizzle of some extra mustard oil to the end product enhances the flavour of the dish. So check out the step by step pictorial recipe to prepare this classic humble dish.
- 15-20 prawns, cleaned & deveined
- 2-3 tbsp. fresh grated coconut
- 2 tbsp. mustard paste
- 2 green chilies, chopped
- 1-2 tbsp. yoghurt
- 2-3 tbsp. coriander leaves, chopped
- 1 tbsp. mustard oil
- 1/4 tsp. turmeric powder
- salt to taste
- extra fresh green chilies
- extra mustard oil
- few pumpkin leaves, washed & pat dried
Marinate the prawns with the mustard paste, yoghurt, salt, turmeric powder, mustard oil, coriander leaves, coconut and chopped green chilies for 10 minutes.
Take 2-3 pumpkin leaves, (depending on their size). Place little of the prawn mix in the centre along with a chili on the top. Gently fold it into a parcel and tie with a thread. Do the same with rest of the prawn mix.
Arrange the parcels on a greased steamer and steam on a medium heat for 15 minutes. When done, discard the string and open the parcels. Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.
Mix the prawns with the mustard paste, yoghurt, salt, turmeric powder,
mustard oil, coriander leaves, coconut & chopped green chilies.
Take 2-3 pumpkin leaves. Place little of the prawn mix in the centre along
with a chili.
Gently fold it & tie with a string.
Steam for 15 minutes. When done, discard the string.
Serve with hot steamed rice with a drizzle of extra mustard oil if you wish..
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