A beloved Bengali delicacy, Chingrir Paturi features succulent prawns marinated in a rich paste of coconut, green chillies, and poppy seeds, then steamed in banana leaves. The aromatic paste infuses the prawns with flavour, while the banana leaves impart a subtle earthy aroma. Steaming ensures the prawns remain juicy and tender. Serve hot with steamed rice for a satisfying meal.
Sunrise tip: For extra flavour, lightly toast the banana leaves over a flame before using them to wrap the prawn mixture. This enhances their natural aroma.
Time: 20 minutes
Remove the heads, shells and tails from the prawns. Using a small sharp knife, make a shallow cut along the back of each prawn and remove the dark vein. Rinse the cleaned prawns well under running water and pat dry with kitchen paper. Chop 1/3 of the prawns into slightly small pieces and set aside.
Time: 5 minutes
Soak the Sunrise Posta seeds in warm water for 10 minutes. Drain and grind them into a smooth paste using a mixer grinder or mortar and pestle. Set aside.
Time: 10 minutes
In a large mixing bowl, combine the whole prawns, grated coconut, salt and sugar. Grind this mixture to a coarse paste in a mixer grinder. Transfer the paste back to the bowl. Add the green chilli paste, Sunrise Posta seed paste, Sunrise Haldi powder, 2 tbsp mustard oil and the remaining prawns cut into bite-sized pieces. Mix thoroughly until well combined.
Time: 5 minutes
Cut the banana leaves into rectangles of about 20 cm x 15 cm, removing any thick stems. Rinse the leaves and pat them dry. Brush both sides of each leaf generously with mustard oil.
Time: 20 minutes
Place two oil-coated banana leaves on a large tawa or griddle. Spread the prawn mixture evenly over the leaves. Heat the tawa on low to medium heat until the bottom leaves turn light brown.
Cover with the remaining two oiled banana leaves. Place a large plate on the top and carefully flip the wrapped prawn parcel onto the plate, then slide it back onto the tawa with the browned leaves now on top. Continue cooking until the bottom leaves also turn light brown.
Remove the tawa from heat and let the Chingrir Paturi cool slightly. Unwrap the banana leaves and transfer the steamed prawn cake to a serving plate.
Step 6: Garnish and serve
Time: 2 minutes
Garnish the Chingrir Paturi with fresh coriander leaves and grated coconut. Cut into pieces and serve hot with steamed rice. You can also enjoy it as a side dish, or chop it up further and add to a spicy prawn curry.
Rice: Steamed rice, Bengali Gobindobhog rice
Side Dish: Begun Bhaja (fried eggplant), Enchor Chocchori (raw jackfruit stir-fry)