Chingiri Paturi (Prawn Paturi) – A Delightful Bengali Seafood Dish
Chingiri Paturi, also known as Prawn Paturi, is an iconic traditional Bengali dish that hails from the coastal region of West Bengal. This delicacy involves prawns delicately marinated with a blend of mustard seeds, poppy seeds, fresh coconut, and green chilies, which are then wrapped in banana leaves and steamed to perfection. The aroma and flavors of this dish are simply irresistible, and it is a must-try for anyone who loves authentic Bengali seafood recipes. This particular recipe is inspired by my mother’s diary and is best enjoyed with a plate of steaming hot rice, seasoned with a hint of lemon juice.
Recipe Overview
- Cuisine: Bengali
- Course: Lunch
- Diet: Non-Vegetarian
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 4
- Difficulty: Moderate
Ingredients:
| Ingredient | Quantity |
|---|---|
| Prawns (medium size) | 500 grams |
| Poppy seeds (khus khus) | 1/2 cup |
| Mustard seeds (Rai/Kadugu) | 1/3 cup |
| Fresh coconut (grated) | 1/2 cup |
| Green chilies | 4 |
| Salt | 1/2 teaspoon (adjustable) |
| Mustard oil | 3 tablespoons |
| Lemon juice | 1 teaspoon |
| Banana leaf (big, cut into halves) | 1 leaf (cut into 4 halves) |
Nutritional Information (Approximate):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 25 grams |
| Fat | 10 grams |
| Carbohydrates | 5 grams |
| Fiber | 2 grams |
| Sodium | 200 mg |
Note: Nutritional values may vary based on exact ingredients and portion sizes.
Instructions:
Step 1: Preparing the Ingredients
-
Soak the Poppy Seeds (Khus Khus): Start by soaking the poppy seeds in water for at least 3-4 hours or overnight. This will help soften the seeds and make them easier to grind into a smooth paste.
-
Clean the Prawns: Rinse the prawns under cold water and soak them in salt water for a few minutes. This step helps eliminate the fishy smell and ensures they are clean.
Step 2: Making the Spice Paste
-
Grind the Spice Paste: In a grinder or food processor, combine the soaked poppy seeds, mustard seeds, green chilies, and grated fresh coconut. Grind everything into a smooth, thick paste. If needed, add a few drops of water to achieve the right consistency.
-
Season the Paste: Add salt to taste and mustard oil to the spice paste, mixing everything thoroughly. Set the mixture aside for later use.
Step 3: Blanching the Prawns
- Blanch the Prawns: In a medium-sized pan, heat 2 cups of water and add a few drops of lemon juice and a pinch of salt. Once the water comes to a boil, add the prawns and turn off the heat. Allow the prawns to sit in the hot water for a few minutes to blanch. Drain the water and set the prawns aside. This step helps to partially cook and clean the prawns.
Step 4: Sautéing the Prawns
- Sauté the Prawns: In a non-stick pan, heat a little mustard oil over medium heat. Add the prawns and sauté them for about 2-3 minutes, just until they are lightly browned. Remove from heat and set aside. Divide the prawns into four equal portions for wrapping.
Step 5: Preparing the Banana Leaves
- Prepare the Banana Leaves: To make the banana leaves pliable for wrapping, heat them gently on an open flame or over a stovetop, holding them high above the flames. This will soften the leaves without burning them. Gently press the leaves flat and cut them into four equal halves.
Step 6: Assembling the Paturi Parcels
-
Assemble the Parcels: Place one of the banana leaf halves on a clean surface. Spoon a portion of the prepared poppy seed paste in the center of the leaf. Add one portion of the sautéed prawns on top of the paste. Spread the paste over the prawns and drizzle a little mustard oil on top for added flavor.
-
Fold the Leaf: Carefully fold the edges of the banana leaf over the prawns, first folding in two opposite sides, then folding the remaining two sides to form a neat parcel. Tie the parcel with a string to secure it.
-
Repeat the Process: Repeat this process with the remaining banana leaves and prawns to create four parcels.
Step 7: Steaming the Parcels
-
Heat the Pan: In a non-stick pan, brush the bottom with some mustard oil to prevent the parcels from sticking. Arrange the banana leaf parcels in the pan, making sure they are not crowded.
-
Steam the Parcels: Cover the pan with a tight-fitting lid and steam the parcels on low heat for about 10 minutes. You’ll notice the banana leaves change color, which indicates they are done on one side. Carefully flip each parcel and steam for an additional 15-20 minutes. The prawns should be fully cooked, and the aroma from the steaming parcels will be irresistible.
Step 8: Serving the Dish
-
Serve: Once the parcels are done, carefully remove them from the pan and place them on a serving plate. It’s important not to open the banana leaf parcels until serving, as the leaves lock in all the wonderful flavors. Each parcel should be opened only by the person who is ready to enjoy this delicacy.
-
Accompany with Rice: Serve the Chingiri Paturi hot with plain steamed rice, garnished with a little lemon juice for a refreshing tang. The lemon elevates the flavors of the prawns and complements the richness of the mustard oil and coconut paste.
Tips for a Perfect Chingiri Paturi:
- Banana Leaf: Make sure the banana leaves are fresh and pliable. Heating them carefully prevents them from tearing and makes wrapping much easier.
- Spice Paste Consistency: The spice paste should be thick enough to coat the prawns but not too watery. Adjust the water content while grinding, if necessary.
- Steaming: Be cautious not to overcook the prawns. Steam on low flame to ensure the prawns remain tender and juicy.
- Serving Suggestion: This dish pairs wonderfully with a simple cucumber salad (samar) to balance the rich flavors of the prawns.
Conclusion:
Chingiri Paturi is a delightful Bengali seafood dish that offers an authentic taste of the coastal regions of West Bengal. The combination of prawns, mustard, poppy seeds, and fresh coconut, wrapped in banana leaves, creates a unique and flavorful experience. Whether you’re looking for a traditional Bengali lunch or want to impress your guests with a special seafood dish, Chingiri Paturi is the perfect recipe to try.
This dish is not only a treat for the taste buds but also for the eyes, as the banana leaf parcels add a traditional touch to your meal. Enjoy it with family and friends for an unforgettable dining experience!
Enjoy your Chingiri Paturi with hot rice and a dash of lemon juice for a delicious and aromatic Bengali meal!
