Chingri Macher Paturi Recipe | Steamed Prawns In Banana Leaf

Chingri Macher Paturi is another popular Bengali dish made using the paturi cooking technique, but instead of fish, it features prawns (chingri or shrimp). Similar to Ilish Macher Paturi, the prawns are marinated with a mixture of spices and pastes, wrapped in banana leaves, and then cooked to perfection. Here's a  recipe for Chingri Macher Paturi:

Chingri Macher Paturi- Recipica

Ingredients Chingri Macher Paturi:

  • Large prawns (shrimp), deveined and cleaned: 10-12 pieces
  • Mustard paste: 2-3 tablespoons
  • Coconut paste: 2 tablespoons
  • Poppy seed paste: 2 tablespoons
  • Green chili paste: 1 tablespoon (adjust to taste)
  • Mustard oil: 2-3 tablespoons
  • Turmeric powder: 1/2 teaspoon
  • Salt: to taste
  • Banana leaves: cut into pieces for wrapping
  • Thread or toothpicks for securing the packets

Instructions of making Chingri Macher Paturi:

1. Clean and devein the prawns, leaving the tails intact. Pat them dry with a paper towel.

2. In a bowl, mix the mustard paste, coconut paste, poppy seed paste, green chili paste, turmeric powder, salt, and mustard oil to create the marinade.

3. Marinate the prawns with this mixture. Make sure they are coated evenly with the marinade. Allow them to marinate for about 20-30 minutes.

4. Gently heat the banana leaves to make them pliable.

5. Take a piece of marinated prawn and place it on a banana leaf. Wrap the leaf around the prawn, forming a secure packet. Use toothpicks or thread to secure the packet.

6. Repeat this process for all the prawns.

7. Heat a pan or a flat griddle. You can add a little oil to prevent sticking, though the prawns are already marinated with oil.

8. Place the wrapped prawn packets on the pan and cook them over low to medium heat. Cover the pan to create a bit of steam within the packets. Cook for about 5-7 minutes on each side, or until the prawns are cooked through and pink in color.

9. Carefully unwrap the banana leaf packets once the prawns are cooked.

10. Serve the Chingri Macher Paturi with steamed rice. The banana leaves impart a delicate aroma to the prawns, enhancing their flavor.

Keep in mind that cooking times may vary depending on the size of the prawns and the heat level. Adjust the cooking time accordingly to ensure that the prawns are cooked thoroughly but remain tender and juicy. Enjoy this delightful Bengali dish!

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