Flavors of India
Today
is a special day; so, I share with you a special dish especially for
you all. It is Chingri-Paturi; a Bengali delicacy. Please share with me
how it works!
Chingri-Paturi (Baked Prawn in Pumpkin leaves)
Ingredients
1. Prawn
(Medium size):- 250grms.
2. Green
Chili :- 4-5
3. Coconut
(grate):- 1/2 cup
4. Poppy
seeds(posto):- 1/2
cup
5. Mustard
seeds: - 2 tbs.
6. Turmeric
Powder :- 1/4 teaspoon
7. Mustered
Oil :-
1/4Cup(50gm)
8. Salt
:- to
taste
9. Pumpkin
leaves:-
to need
1. Normal thread to Tie
Process:
 |
| Before cooking |
 |
| After cooking |
1. Dress
and wash the prawns, marinated with little bit of turmeric powder & Salt
for 5-10min.
2. Grind together the coconut, green chilies, Poppy seeds
and Mustard seeds to make a fine paste, adding very little water and keep
aside.
3. Mix
the paste, salt and oil with the prawns and marinated for 30 mins.
4. Now, fold 1 or 2 prawns in bed of bed of Pumpkin leaves. It should be tied
nicely with thread.
5.Heat the Non stick Pan with Mustard
oil and
Keep the tied prawns on the Pan and
over slow flame of Gas.
6. Both the sides should be fried till Brown.
Remove it from fire take it out and serve it with hot Rice or Polaw.
 |
| Cabbage leaves |
 |
| Pumpkin leaves |
 |
| banana leaves |
* You may use micro-oven. In that situation, preheat oven to 350 degrees F and grease the
Pan with cooking spray.
* You may use banana
leaves or cabbage leaves. If you are using banana
leaves cut out the hard stem like portions. If you are using cabbage leaves
remove the core of the cabbage with a sharp knife and immerse the cabbage in a pot
of salted boiling water. Let it sit for a few minutes. Remove and refresh with
cold water and then use for Paturi.
*
Ideally the wraps should be three times the size of the fish, otherwise the
marinade will escape.
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