Chingri Paturi

Instructions

1. 1

   Prepare the Mustard-Coconut Paste

   • Soak the black mustard seeds, yellow mustard seeds, and poppy seeds in warm water for at least 20 minutes. This helps in grinding them smoothly.
   • Drain the water completely. Transfer the soaked seeds to a grinder jar.
   • Add the fresh grated coconut, 4 green chilies, and a pinch of salt to the jar.
   • Grind to a thick, smooth paste, adding a little water at a time only if necessary. Avoid over-grinding to prevent the paste from turning bitter.
2. 2

   Marinate the Prawns

   • In a mixing bowl, combine the cleaned and deveined prawns with the prepared mustard-coconut paste.
   • Add turmeric powder, 1.5 tsp of salt, and 3 tablespoons of mustard oil.
   • Mix thoroughly until each prawn is evenly coated with the marinade. Set aside for 15-20 minutes.
3. 3

   Prepare Banana Leaves and Assemble Parcels

   • Wash the banana leaf squares and pat them dry. Gently run each leaf square over a low open flame for 10-15 seconds per side. This makes them pliable and prevents tearing when folding.
   • Place one leaf square on a flat surface, shiny side down. Spoon about a quarter of the marinated prawn mixture into the center.
   • Top with one of the remaining green chilies (slit lengthwise) and drizzle with about 1/2 teaspoon of mustard oil.
   • Fold the leaf from all four sides to create a neat, sealed rectangular parcel. Secure it tightly with a piece of cotton thread.
   • Repeat the process to make 3 more parcels.
4. 4

   Cook the Paturi

   • Heat the remaining 2 tablespoons of mustard oil in a non-stick pan or tawa over medium heat.
   • Carefully place the banana leaf parcels in the pan, ensuring they are in a single layer.
   • Cover the pan with a lid and cook on low-medium heat for 7-8 minutes.
   • Gently flip the parcels using tongs. Cover and cook for another 7-8 minutes on the other side.
   • The banana leaves will darken and become slightly charred, releasing a distinct smoky aroma, which indicates the prawns are cooked through.
5. 5

   Serve

   • Remove the parcels from the pan and let them rest for a minute.
   • Serve the Chingri Paturi hot, alongside steamed rice. The parcels should be unwrapped at the table to enjoy the fresh aroma.