Kumro Patay Chingri Paturi (Prawns steam cooked in Pumpkin Leaves - Bengali Style)

 

          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 flavor 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.. 

Coriander Stems & Spinach Stems Stir Fry With Prawns

 

          This is an unusual dish prepared with the roots / stems of coriander leaves and spinach. These are generally discarded. However, they contain the most nutrients. So I decided to make use of them in the form of a simple stir fry. 

          I added some fried prawns for some extra flavour. For a veg. version, it can simply be omitted and few fried vadis / dried lentil dumplings can be added. Enjoy it as a side dish with either rice or chapattis. I like to relish with hot steamed rice. 

• stems from 2 bunches of coriander leaves, chopped
• stems from 1 bunch of spinach leaves, chopped 
• 1/2 cup prawns, stir fried in one 1 tsp. oil for a minute
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1-2 dry red chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder or to taste
• 2 tbsp. mustard oil
• 1/2 tsp. nigella seeds (kalonji)
• 1/2 tsp. roasted panch phoron powder 

           Heat oil in a pan and temper with nigella and red chilies. After a few seconds, add the onions and garlic and sauté till light brown.

          Now add the chopped stems, salt, turmeric powder and red chili powder and fry on low flame for 4-5 minutes till the stems are soft. 

          When done add the fried prawns and the panch phoron powder and mix well. Serve as a side dish.

Chingri Maach Bata (Prawn Chutney - Bong style)

          Today I gave a shot at a dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks. 'Chingri Mach Bata' or Bengali style prawn chutney is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. 

          In fact, it has been an integral part of Bengali cuisine for generations. Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh. Do give this dish a try by following an easy step by step pictorial recipe to prepare this traditional rustic fare. 

          This dish is made of mashing together small prawns, garlic, green chilies and onion. However, I added some coconut and coriander roots too. 

          To get some pungent kick out of this bata / chutney, some raw mustard oil can be added to the end product. This is mostly consumed as a side dish with hot steamed rice. 

         

           In Bangladesh, this dish is popularly know as 'Bhorta' and uses 'Kucho Chingri' (small prawns) traditionally. but can also be made with regular size ones. 

          This recipe has been on my bucket list for a while now. I have only heard about it through family tales and cookery shows, but never tried it out for myself. 

          It is little know to the present generation. So to revive a lost culinary art, I though I'd give this recipe a try. It is probably my Bengali instincts talking, but in the end this dish was out of this world. 

• 1 cup prawns, deveined, washed & rinsed
• 2 tbsp. fresh grated coconut
• 2 tbsp. mustard oil
• 2 green chilies
• 1 dry red chili
• 8-10 garlic cloves
• 3 tbsp. coriander roots, chopped
• 1/2 tsp. nigella seeds (kalonji)
• 1/4 tsp. asafoetida 
• 1 onion, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped
• 1 tsp. mustard oil to garnish

          Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes. Heat a pan and dry roast the coconut till light golden in colour. Keep aside. 

          Heat 1 tbsp. oil in the same pan and saute the dry red chili, green chili and garlic till light brown. Add the marinated prawns and stir fry till light brown in colour. Keep aside to cool.

          Then grind along with the roasted coconut, coriander stem and little water to a smooth paste. Keep aside. 

          Heat remaining oil and temper with nigella seeds and asafoetida. Add the onion and stir fry till light brown.

          Now add the ground paste, salt to taste and turmeric powder. Saute on a low flame till it turns dry and all the moisture has evaporated.

          When done, switch off the flame and add coriander leaves. Serve with hot steamed rice and a drizzle of some raw mustard oil for that ultimate pungent kick.

          

                   Marinate prawns with a pinch of salt & turmeric powder for 10 min. 

                   Heat a pan & dry roast coconut till light golden in colour. Keep aside. 

                  Heat 1 tbsp. oil in the same pan & saute dry red chili, green chili & garlic till
                  light brown. Add marinated prawns & saute till light brown. Keep aside to cool.

                   Then grind with roasted coconut, coriander stem & little water to a smooth
                   paste. Keep aside. 

                   Heat remaining oil & temper with nigella seeds & asafoetida. Add onion &
                   stir fry till light brown.

                   Add the ground paste, salt to taste & turmeric powder. 

                   Sauté on a low flame till it turns dry & all the moisture has evaporated.

                   When done, switch off the flame & add coriander leaves. 

                             Serve with hot steamed rice & a drizzle of some mustard oil.

Prawn Ghassi - Mangalorian Special

          This is a traditional and a very popular Mangalorean style Prawn curry prepared with some freshly ground spices. It is also known as Yeti Gassi in the local lingo, that translates to Prawn Curry. It is spicy, tangy and a well balanced coconut based gravy. It is slightly on the thicker side and is a perfect party recipe for your loved ones.

          It is very flavourful and goes well with hot steamed rice, any type of indian bread, appam, dosa or idiyappam for a soulful experience.  So check the step by step pictorial recipe to prepare this yummy coastal delicacy.

• 250 gms. prawns
• 1 pinch of salt, turmeric powder & red chili powder to marinate the prawns
• 2-3 tbsp. oil 
• 2 onions, chopped
• 1-2 sprig curry leaves
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 4-5 dry red chilies
• 10-12 whole peppercorns
• 1/2 cup fresh grated coconut 
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1 tsp. tamarind paste
• 1/2 tsp. turmeric powder
• salt to taste 
• 1 tbsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt, turmeric powder and red chili powder for 10 minutes. 

          Heat 1 tsp. oil in a pan and dry roast the coriander seeds, cumin seeds, fenugreek seeds, dry red chilies and peppercorns. 

          Grind along with the coconut, 1 onion, ginger, garlic and tamarind to a smooth paste. Keep aside.

           Heat remaining oil and sauté the remaining onion and curry leaves till light brown. Now add the ground paste and turmeric powder. Sauté till the oil separates.

          Add 1 cup water and salt. Bring it to a boil and add the marinated prawns. Cover and simmer for 3-4 minutes.

          When done, switch off the flame and garnish with coriander leaves, Serve with plain steamed rice, pulao, plain biryani or any type of Indian bread. It also goes well with dosa, appam and idiyappam. 

                  Marinate prawns with a pinch of salt, turmeric powder & red chili powder. 

                      Heat 1 tsp. oil & dry roast coriander seeds, cumin seeds, fenugreek 
                      seeds, dry red chilies & peppercorns. 

                      Grind along with coconut, 1 onion, ginger, garlic & tamarind to a paste.

                   The prepared paste.

                      Heat remaining oil & sauté remaining onion & curry leaves till light 
                      brown. 

                    Add ground paste & turmeric powder. Sauté till oil separates.

                   Add 1 cup water & salt. Bring to a boil.

                   Add marinated prawns. Cover & simmer for 3-4 minutes.

                   When done, switch off flame & garnish with coriander leaves, 

                 Serve with steamed rice, pulao, plain biryani or any type of Indian bread.
                  It also goes well with dosa, appam and idiyappam. 

Dal Chingri (Lentil with Prawns - Bengali Style)

          Dal means lentil and Chingri means prawns in the Bengali lingo. So this is a simple and a traditional recipe that is so easy to prepare. Here I have used masoor dal (red lentils) to prepare this traditional delicacy. But you can also cook with roasted moong dal. It is best enjoyed with only hot steamed rice. So do give it a try by checking the step by step pictorial recipe to prepare this yummy and wholesome weekend delicacy.

          The recipe source is from a cookery show that I watched sometime back. I found the recipe quite interesting and unique, in the sense that I have never cooked masoor dal with prawns. So it was something new to me and I wanted to give it a try. 


          But I gave my twist to the recipe by omitting green peas, sugar, garam masala & ghee. Instead, added some chopped coriander leaves and raw mustard oil to the end product. Wow!! it turned out just perfect.

• 1/2 cup masoor dal (red lentils) soaked for an hour
• 1/2 cup prawns
• 3 tbsp. oil
• 1/2 tsp. cumin seeds 
• 2 bay leaves
• 1 onion, chopped 
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. red chili powder or to taste
• 1 tsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 5 minutes. Heat 2 tbsp. oil in a pan and fry them till light golden in color. Keep aside. 

          Temper the same oil with cumin seeds and bay leaves. Add the onion, ginger, garlic and green chilies. Saute till light brown. 

           Add the soaked & drained dal and saute for 2 minutes. Now add all the dry spices (except salt) and mix well.

          Add 1 & 1/2 cups water, salt and the fried prawns. Cover and simmer till it turns thick and done. Switch off the flame. 

          Add the coriander leaves and the remaining oil and give it a stir. Keep covered for 2 minutes and then serve with hot steamed rice. 

                      Heat 2 tbsp. oil & fry marinated Prawns till light golden. Keep aside. 

                      Temper the same oil with cumin seeds & bay leaves. 

                      Add onion, ginger, garlic & green chilies. Saute till light brown. 

                      Add soaked & drained dal & saute for 2 minutes. Now add all dry
                      spices (except salt) & mix well.

                     Add 1 & 1/2 cups water, salt & the fried prawns. Cover & simmer till it 
                      turns thick & done. Switch off the flame. 

                    Add coriander leaves & remaining oil & give it a stir. Cover for 2 min.

                                Serve with hot steamed rice.