Chingri Paturi Recipe with ITC Master Chef Frozen Prawns
Ideal For
Lunch
Food Type
Non-VegIngredients
How To Cook
- 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
- 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
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