In a strainer add 2 tbsp of yellow and 2 tbsp black mustard seeds (50:50), wash under running water, and grind with one green chilli to a smooth paste by using your food processor. From this mustard paste use 2 tbsp for making Chingrir Paturi. You can use the rest of the paste for making mustard based fish or vegetable curries.

Or else, you can use ready to use mustard powder (Sunrise brand). If cooking with the mustard seeds powder, use 1 tbsp of it and follow the package instructions for dissolving.

Place the poppy seeds in a tea strainer, wash under running water. Add this to a food processor/mixer grinder along with the green chillies. Add ¼ cup water into this and blitz until smooth paste forms, add some more water if required. Now add the grated coconut into this and run the food processor again until coarse thick paste forms, keep aside.

In a bowl add the mustard paste, coconut-poppy seeds paste, mustard oil, turmeric powder, and salt. Mix well and keep aside.

Heat the banana leaf sheets from one edge to another (glossy side down) over low flame for a few seconds. This is for easy folding, care should be taken not to burn out the leaves.

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 spice paste mixture, coat them well and place carefully on the banana leaf. Wrap and make a parcel. Tie with cotton thread.

Continue the same process for the 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 over low heat. Flip the parcels after every 3-4 minutes. Let the parcels turn dark brown in color. Your classic mouthwatering Prawn Paturi is ready to devour. Remove from the heat, wait for a minute, now cut the threads and serve hot Paturi with steamed rice.