Chingiri Paturi Recipe: A Delightful Bengali Seafood Dish
Chingiri Paturi is a classic Bengali dish that brings together prawns, aromatic spices, and the delicate flavor of mustard oil, all wrapped in banana leaves and steamed to perfection. This recipe is not only flavorful but also a perfect lunch dish to enjoy with steamed rice. The prawns are marinated with a smooth paste made from poppy seeds, mustard seeds, green chilies, and grated coconut, and then cooked in a way that infuses them with these delightful flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns (medium size) | 500 grams |
| Poppy seeds (soaked) | 1/2 cup |
| Mustard seeds | 1/3 cup |
| Fresh grated coconut | 1/2 cup |
| Green chilies | 4 |
| Salt (adjust to taste) | 1/2 teaspoon |
| Mustard oil | 3 tablespoons |
| Lemon juice | 1 teaspoon |
| Banana leaf (big, cut into 4 halves) | 1 |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Bengali
Course: Lunch
Diet: Non-Vegetarian
Instructions
Step 1: Prepare the Khus Khus Paste
- Start by soaking the poppy seeds (khus khus) for at least 3-4 hours or overnight. This softens the seeds and makes it easier to grind them into a smooth paste.
- Once soaked, clean the prawns in saltwater to eliminate any fishy odor. Pat them dry and set them aside.
- In a grinder, combine the soaked poppy seeds, mustard seeds, green chilies, and grated fresh coconut. Grind them into a thick and smooth paste.
- Add salt to taste and mustard oil to the paste. Mix well and set the paste aside for later use.
Step 2: Blanch and Saute the Prawns
- In a pan, heat about 2 cups of water. Add a few drops of lemon juice and a pinch of salt.
- Once the water begins to boil, add the prawns and immediately turn off the heat. Allow the prawns to blanch for a few minutes.
- Drain the water and set the prawns aside to cool down.
- In a non-stick pan, heat some mustard oil and sauté the prawns for 2-3 minutes until they are slightly cooked. Then, divide the prawns into four equal portions and keep them aside.
Step 3: Prepare the Banana Leaf Parcels
- To make the banana leaf parcels, carefully heat the banana leaf pieces on the stove. Hold the leaf above the flames to soften it. Be careful not to burn it, as you want the leaf to become pliable and easy to fold.
- Once softened, take one piece of the banana leaf and place a generous amount of the khus khus paste in the center of the leaf.
- Place one portion of the sautéed prawns on top of the paste. Gently mix the prawns with the paste so that it coats them completely.
- Add some more paste on top of the prawns and drizzle a little more mustard oil.
- Fold the two opposite sides of the leaf inward, followed by folding the other two sides to form a parcel. Tie the parcel with thread, creating a secure knot. Repeat the process for the other portions of prawns and paste.
Step 4: Steam the Parcels
- Heat a non-stick pan with a lid and brush the bottom with a little mustard oil to prevent the parcels from sticking.
- Place the banana leaf parcels in the pan and cover it with the lid. Steam the parcels on low heat for about 10 minutes, or until the color of the leaf changes.
- Carefully flip the parcels and steam for an additional 15-20 minutes to ensure they are cooked thoroughly.
- Once the parcels are done, turn off the heat and let them rest for a few minutes.
Step 5: Serve and Enjoy
- Carefully transfer the banana leaf parcels onto a serving plate. Make sure not to open the parcels until it’s time to serve.
- Serve the Chingiri Paturi hot with plain steamed rice and a side of sambhar (a tangy lentil stew) or any Bengali side dish of your choice.
Note: The joy of eating Chingiri Paturi lies in unwrapping the banana leaf parcel. The fragrance of the mustard oil and the spices will greet you, making this dish a delightful experience for the senses.
Tips for the Perfect Chingiri Paturi:
- Make sure the banana leaves are soft and pliable before using them. If they are too stiff, they might tear when you fold them.
- If you don’t have access to fresh banana leaves, you can use aluminum foil as an alternative, though the flavor may not be as authentic.
- Ensure that the prawns are not overcooked. Steaming them helps them retain their tenderness.
- The key to a successful Chingiri Paturi is the perfect balance of mustard oil, spices, and fresh ingredients. Make sure to adjust the mustard oil and salt to your taste preferences.
Chingiri Paturi is a delightful Bengali dish that can be enjoyed on special occasions or as a comforting lunch with loved ones. It brings the warmth of traditional Bengali flavors and an unforgettable aroma that will have you coming back for more.
