Chingri Paturi Recipe

Chingri is nothing less than a Bengali favorite. From authentic recipes that every Bengali goes gaga over, to dishes that need no explanation, chingri has a huge fan base of its own. 

Talking of Chingri, Chingri Paturi is a typical Bengali dish that’s not fried, but steamed to perfection. Using famous Bengali ingredients, especially a Banana leaf, preparing this dish with kachi ghani mustard oil ensures you don’t miss out on the best of Bengali flavors. 

Dominated by the essence of mustard paste, preparing this dish with ITC Master Chef Frozen Prawns not only saves time, but ensures the dish is safe to consume.

Tasty enough? Here’s how to prepare this lip-smacking recipe at home.

Ingredients:

• 200 gms frozen prawns- ITC Master Chef Frozen Prawns
• 1 cup coconut (chopped)
• 1 cup plain curd
• 1 tsp lemon juice
• 1 tbsp yellow mustard seeds
• 1 tbsp black mustard seeds
• 1 tbsp poppy seeds
• 10 green chilies
• 1 tsp turmeric powder
• 1.5 tsp salt 
• 5 tbsp Doctors’ Choice Kachi Ghani Mustard Oil
• 2 banana leaves

Procedure:

• Defrost delicious ITC Master Chef Jumbo Prawns under running water
• Drain the water and marinate the prawns with ¼ tsp turmeric powder and 1 tsp lemon juice
• Soak both the mustard seeds and poppy seeds in water for around 15 minutes
• Make a paste out of the mustard seeds and add ¼ tsp of salt
• Add the poppy seeds with 2 green chilies and chopped coconut. Add 2 tbsp plain curd as well
• Ensure all is mixed well and made into a smooth paste
• Add 3 tbsp kachi ghani mustard oil and salt to taste
• Add the remaining plain curd to the mixture. Ensure the prawns are marinated with some salt
• Add ½ tsp turmeric powder 
• Cut the banana leaves into small squares
• Coat the banana leaves with mustard oil and roast the same over a pan on high flame
• Smear 1 tbsp of the marinade. Keep it in the middle of one roasted banana leaf
• Add 1-2 jumbo prawns depending on the size of the marinade
• Add 1 tbsp of the marinade on the top as well
• Add a slit green chili on the top and drip some Doctors’ Choice Kachi Ghani Mustard Oil as well
• Fold the banana leaf into a pocket and seal it with tread or a toothpick
• Heat 1 tbsp oil on a flat pan over medium flame
• Place the paturi over the pan and cover the pan for a while
• Cook them for approx 5-6 mins on a low flame
• Flip and repeat the process for another 5-6 mins
• Switch off the flame and open the lid after 10 mins
• Open the banana leaf and enjoy delicious Chingri Paturi with hot white steamed rice