Chingri Machher Paturi aka Prawns Paturi is a traditional authentic bengali recipe steamed in a bottle gourd leaf (lau pata) with a splash of mustard oil. The prawns are initially marinated in sorse-posto paste (mustard-poppy seeds paste). The word ‘Paturi’ derives from the Bengali word ”Pata” meaning leaf. In this particular form of cooking the ingredients are wrapped in leaves and cooked in steam or by roasting the parcel on the griddle. A very ancient and traditional form of cooking in Bengal. Fish Paturi is a very famous type of cuisine in Bengal and thus today’s recipe is all about making Prawns Paturi using bottle gourd leaf, you may also use banana leaf, certainly, lau pata (bottle gourd leaf) taste much sweeter and sumptuous than banana leaf, also you the pros of using bottle gourd leaf rather is that you can literally devour the entire Prawns Paturi without leaving a trace on your plate but with banana leaf you can’t do the same. So lets get going with today’s finger licking scrumptious Prawns Paturi recipe.
|Prawns (roughly peeled, cleaned and deveined)||500 grams|
|Bottle Gourd Leaves||4-5 (accordingly)|
|Black Mustard Seeds (Sorse)||1 tbsp|
|Yellow Mustard Seeds (Sorse)||1 tbsp|
|Poppy Seeds (Posto)||1 tbsp|
|Mustard Oil||3 tbsp + To Cook|
|Turmeric Powder||1 tsp|
|Salt||1 tbsp / As Per Taste|
Preparation & Marination:
- In a blender jar, add green chilies, black mustard seeds, yellow mustard seeds & poppy seeds. Coarse grind, add 5-6 tbsp water and blend into fine smooth paste.
- In a mixing jar, add prawns, prepared Sorse-Posto paste (Mustard-Poppy seeds Paste), mustard oil, sprinkle turmeric powder and salt. Mix all the ingredients with the prawns & Coat well. Set aside 15 minutes to marinate.
The paste shouldn’t be too watery or runny. It should be smooth & fine in texture
How To Cook:
Step 1 : In a bottle gourd leaf (Lau Pata), place 4-5 pieces of marinated prawns. Fold & wrap the leaf like an envelope, use white thread to close & tighten the leaf in position.
Step 2 : In a heated wok, add 3 tbsp mustard oil, place the Paturi one by one oin the wok and cover with a lid. Steam on medium flame for 5-7 minutes each side. Toss & turn over.
Step 3 : Once done, turn off the flame, and let it rest for 10 minutes with its lid on.
Step 4 : Place the Paturi in a serving plate and remove the thread using hands or scissor. Serve hot with pplain white rice. (while serving to the guest, do not remove the thread, serve them as it is!)
A very quick and easy recipe that you must try at home, one bite of this traditional Chingri Paturi will surely remind you of Bengal! If you liked my today’s recipe on “Prawns Paturi | Chingri Paturi with Bottle Gourd Leaf in Mustard Paste”, do like share, comment and also subscribre to my Youtube channel, keep on following my blog because I’ll be returning up soon with a new recipe in my next post. Stay Safe, Stay Healthy.
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