Chingri Paturi
Fresh prawns are coated in a sharp mustard and coconut paste, wrapped in banana leaf, and gently steamed until juicy and fragrant. This Bengali favorite is rich, delicate, and especially good with plain rice.
For 4 servings
- prep · ~15 min
Soak the mustard seeds.
Soak the mustard seeds in a little water for 15 minutes so they grind smoothly and lose some bitterness.
TIPDo not soak too long or the paste can turn dull and watery. - mix · ~5 min
Grind the mustard paste.
1.Drain the soaked mustard seeds.2.Add them to a grinder with desiccated coconut, 2 green chilies, turmeric powder, salt, and a little water.3.Grind to a smooth, thick paste without making it runny.4.Stir in the mustard oil.TIPKeep the paste thick so it clings well to the prawns inside the leaf parcels. - mix · ~10 min
Coat the prawns.
Add the prawns to the mustard paste and mix well so every piece is evenly coated. Let the mixture rest for 10 minutes.
- prep · ~4 min
Prepare the banana leaves.
1.Wipe the banana leaves clean.2.Pass each leaf briefly over a low flame to soften it.3.Cut into 4 equal squares if needed.4.Keep them ready for wrapping.TIPSoftening the leaves keeps them from cracking while folding. - assemble · ~6 min
Make the parcels.
1.Place one portion of the prawn mixture in the center of each banana leaf square.2.Top each parcel with a slit green chili.3.Fold the leaves into neat packets, covering the filling fully.4.Tie each parcel with string to hold its shape. - steam · ~15 min
Steam the parcels.
Arrange the parcels in a steamer in a single layer. Cover and steam over medium heat until the prawns are cooked through and the mustard mixture smells rich and sharp.
TIPSteam gently rather than on high heat so the prawns stay tender. - rest · ~5 min
Rest the parcels for 5 minutes.
- serve
Serve the Chingri Paturi hot.
Open the parcels just before eating and serve hot, ideally with plain rice so the mustard and prawn flavors stand out.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only a little water while grinding so the mustard-coconut paste stays thick and doesn't leak from the parcels.
- 2If using black mustard seeds, balance their stronger bite by grinding them very smooth and not over-soaking.
- 3Do not marinate the prawns for too long; about 10 minutes is enough before steaming so they stay springy.
- 4Steam in a single layer with some space between parcels so the heat circulates evenly and cooks the prawns gently.
- 5The parcels are done when they smell intensely mustardy and the prawns inside turn opaque but not tight or curled hard.
- 6Banana leaves can be softened over a flame or dipped briefly in hot water if they feel dry and brittle.
- 7You can assemble the parcels a few hours ahead and refrigerate them, then steam just before serving for the freshest aroma.
Adapt it for your goals.
Low-chili
Use fewer green chilies for a milder paturi that keeps the mustard flavor forward without too much heat.
fish paturiFish-paturi
Replace prawns with firm fish like bhetki for a more traditional leaf-wrapped Bengali paturi texture.
stovetop pan steamedStovetop-pan-steamed
If you do not have a steamer, place the parcels in a covered pan over a rack or shallow water for gentle steaming.
fresh coconutFresh-coconut
Swap desiccated coconut for freshly grated coconut for a softer, sweeter paste and more delicate texture.
Why this is on our healthy list.
Lean Seafood Protein
Prawns provide satisfying protein, making this dish filling without relying on heavy batters or frying.
Cooked with Gentle Steaming
Steaming keeps the dish light and helps preserve the clean flavor of prawns, mustard, and banana leaf.
Beneficial Plant Ingredients
Mustard, coconut, green chili, and turmeric add plant-based compounds and strong flavor in a small amount.
Frequently asked questions
Yes, though the aroma will be less authentic. You can steam the prawn mixture in a small covered steel container or parchment packet.
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