Chingri Paturi
A classic Bengali delicacy where succulent prawns are marinated in a pungent paste of mustard, coconut, and green chilies, then wrapped in banana leaves and steamed or pan-fried to perfection. The leaves impart a unique, smoky aroma.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Mustard-Coconut Paste
- b.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.
- c.Drain the water completely. Transfer the soaked seeds to a grinder jar.
- d.Add the fresh grated coconut, 4 green chilies, and a pinch of salt to the jar.
- e.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
Step 2
- a.Marinate the Prawns
- b.In a mixing bowl, combine the cleaned and deveined prawns with the prepared mustard-coconut paste.
- c.Add turmeric powder, 1.5 tsp of salt, and 3 tablespoons of mustard oil.
- d.Mix thoroughly until each prawn is evenly coated with the marinade. Set aside for 15-20 minutes.
- 3
Step 3
- a.Prepare Banana Leaves and Assemble Parcels
- b.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.
- c.Place one leaf square on a flat surface, shiny side down. Spoon about a quarter of the marinated prawn mixture into the center.
- d.Top with one of the remaining green chilies (slit lengthwise) and drizzle with about 1/2 teaspoon of mustard oil.
- e.Fold the leaf from all four sides to create a neat, sealed rectangular parcel. Secure it tightly with a piece of cotton thread.
- f.Repeat the process to make 3 more parcels.
- 4
Step 4
- a.Cook the Paturi
- b.Heat the remaining 2 tablespoons of mustard oil in a non-stick pan or tawa over medium heat.
- c.Carefully place the banana leaf parcels in the pan, ensuring they are in a single layer.
- d.Cover the pan with a lid and cook on low-medium heat for 7-8 minutes.
- e.Gently flip the parcels using tongs. Cover and cook for another 7-8 minutes on the other side.
- f.The banana leaves will darken and become slightly charred, releasing a distinct smoky aroma, which indicates the prawns are cooked through.
- 5
Step 5
- a.Serve
- b.Remove the parcels from the pan and let them rest for a minute.
- c.Serve the Chingri Paturi hot, alongside steamed rice. The parcels should be unwrapped at the table to enjoy the fresh aroma.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using authentic, pungent mustard oil is crucial for the signature flavor of this dish.
- 2Warming the banana leaves over a flame is a key step to make them pliable and prevent cracking during folding.
- 3Do not over-grind the mustard seeds, as this can release bitter compounds. A short, powerful grind is best.
- 4For a smokier flavor, you can place the cooked parcels directly on a gas flame for a few seconds on each side to char them further.
- 5Ensure the prawns are well-cleaned and deveined for the best texture and taste. You can leave the tails on for better presentation.
- 6If you can't find fresh banana leaves, you can use frozen ones available at Asian grocery stores. Thaw them completely before use.
Adapt it for your goals.
Fish Paturi
Replace prawns with firm, fleshy fish fillets like Bhetki (Barramundi), Hilsa, or Pomfret. Adjust cooking time based on the thickness of the fish.
Paneer PaturiPaneer Paturi
For a vegetarian version, use thick slices of paneer (Indian cottage cheese) instead of prawns. The marination and cooking process remains the same.
Add YogurtAdd Yogurt
Incorporate 2 tablespoons of thick yogurt (curd) into the marinade to add a subtle tangy flavor and make the gravy creamier.
Why this is on our healthy list.
Excellent Source of Lean Protein
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Rich in Heart-Healthy Fats
Mustard oil is a good source of monounsaturated and polyunsaturated fatty acids (MUFA and PUFA), including omega-3s, which help reduce bad cholesterol and support cardiovascular health.
Anti-inflammatory Properties
Ingredients like turmeric (containing curcumin), mustard seeds, and green chilies possess natural anti-inflammatory compounds that can help combat inflammation in the body.
Boosts Metabolism
The capsaicin in green chilies and the pungent compounds in mustard can provide a temporary boost to your metabolism, aiding in calorie burning.
Frequently asked questions
Yes, Chingri Paturi can be a healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. The use of mustard oil provides heart-healthy monounsaturated and polyunsaturated fats. The steaming method of cooking inside the leaf is also healthier than frying.