Sign In
By signing in or creating an account, you agree with Associated Broadcasting Company's Terms & Conditions and Privacy Policy.
By signing in or creating an account, you agree with Associated Broadcasting Company's Terms & Conditions and Privacy Policy.
New Delhi: Chingri Paturi is one of Bengal’s most flavourful and aromatic seafood dishes, loved for its simplicity and rich taste. In this traditional recipe, prawns are marinated in a paste made of mustard, grated coconut, and a touch of green chilli for heat, then wrapped carefully in banana leaves. These parcels are gently steamed or pan-cooked, allowing the prawns to absorb the earthy aroma of the leaf while staying tender and juicy inside. The mustard lends a sharp punch, the coconut adds sweetness, and the banana leaf gives it a smoky, delicate flavour that’s unmistakably Bengali.
Usually served with steamed rice, Chingri Paturi brings together freshness, subtlety and a deep respect for ingredients that defines coastal Bengal. Simple yet elegant, it’s a comforting dish that warms both heart and home, especially when enjoyed during the winter or festive season. Check out the recipe here.
1. Soak the mustard and poppy seeds in lukewarm water for 15-20 minutes. Grind them into a smooth paste with the grated coconut and a couple of green chillies, adding a splash of water if needed.
2. In a mixing bowl, combine the cleaned prawns with the prepared mustard-coconut paste, yoghurt, turmeric powder, salt, and mustard oil. Mix well to ensure the prawns are evenly coated. Cover and let it marinate for about 30 minutes.
3. Prepare the banana leaves: Gently heat the banana leaf pieces over a low flame for a few seconds on each side. This makes the leaves pliable and prevents them from tearing when folded. Wipe them clean with a damp cloth and grease the inside surface of each piece with a little mustard oil.
4. Assemble the parcels: Place about 2 tablespoons of the prawn mixture in the centre of each banana leaf piece. Top with a whole green chilli for added aroma.
5. Wrap and secure: Carefully fold the sides of the banana leaf inward to create a sealed parcel or pouch. Secure the parcel tightly with cotton thread.
1. Arrange the parcels in a steamer basket. Steam over boiling water for about 12-15 minutes.
2. Heat a non-stick pan or tawa and brush with mustard oil. Place the parcels on the pan, cover with a lid, and cook over low heat for about 5-8 minutes on each side until the leaves turn a dark brown colour.
3. Turn off the heat and let the parcels rest for a few minutes. Serve the prawns hot, in their leaf parcels, to be opened at the table and enjoyed with hot steamed rice.
Chingri Paturi is a slice of Bengal’s culinary heritage. Simple to make and deeply satisfying, this traditional recipe continues to hold a special place in Bengali homes and festive meals alike.
