Paturi is an age old Bengali delicacy where fish, prawns or dal coated or mixed with some certain traditional spices, and then wrapped up with a banana leaf for further slow cooking. In this slow cooking process, the banana leaf gets burnt, and the smokey aroma gets infused into the food which brings out an out of the world taste, something simply one of a kind. Among all the paturi varieties lish Paturi is my favourite, but this time I tried paturi with Prawns. And it turned out finger licking good, not a single piece left when it was served. As Poila Boishakh (Bengali New Year) demands something special, so, sharing my Chingrir Paturi recipe with all of you and wishing you all Shubho Nobobosho. Don’t forget to try this! 🙂
Chingrir Paturi/Prawn paturi
- Prawns- 6 medium sized
- Mustard seeds- 3 tbsp
- (I used a mix of yellow and black mustard seeds in equal proportion for the mustard paste, if you want you can use only yellow mustard seeds or black mustard seeds too) or Use ready to use mustard powder (cookme or sunrise) available in the market.
- Poppy seeds- 3.5 tbsp
- Fresh grated coconut- ¼ cup
- Green chilies- 4-5 (adjust according to your tolerance)
- Turmeric powder- ¾ tsp
- Mustard oil- 3 tbsp
- Banana leaves- 2
Place the poppy seeds and mustard seeds in a tea strainer, wash under running water. Add this into a mixer/grinder, next to add ¼ cup water and chilies. Grind this until a smooth thick paste forms. Add more water if required, remember this paste should be thick in consistency not watery. Now add grated coconut into this, grind further until smooth. Keep aside.
In a bowl add the mustard-poppy seeds paste, mustard oil, turmeric powder, salt (as per taste). Mix well. Keep aside.
Cut the banana leaves into rectangles. Keeping in mind that you need the leaf pieces to be spacious enough to wrap and parcel one large prawn (I placed two prawns at a time as they were medium sized). Clean the leaf pieces with a wet kitchen towel. Grease the upper part of the leaf pieces with mustard oil.
Now dip the prawns into the mustard-poppy seeds mixture, coat them well and place carefully on the banana leaf. Wrap and make parcel. Tie with cotton thread.
Continue the same process for rest of the prawns.
Grease a regular iron tawa (not nonstick) generously with mustard oil. Place the fish parcels/paturi on tawa. Cook for 20 minutes on very low flame. Flip the parcels after every 3-4 minutes. Let the parcels turn dark brown in color. Your classic mouthwatering Prawn Paturi is ready. Remove from heat, wait for a minute, now cut the threads and discard the leaves.
Serve hot with steamed rice.
The traditional way of serving ‘Paturi’ is with the whole leafy parcel itself, that way only the threads have been discarded before serving, one has to open the parcel by him/herself while having this with rice.