Chingri Macher Paturi | Steamed Prawns in Banana Leaf

Gluten Free

Chingri Macher Paturi is a traditional Bengali dish that is steamed in banana leaves. This recipe is easy to follow and perfect for seafood lovers who want to enjoy authentic Bengali flavors. In this blog post, you will get step by step guide to marinating the prawns in spices and coconut, wrapping them in banana leaves, and cooking them to perfection. Whether you are a seasoned cook or a beginner, this steamed Chingri Macher Paturi recipe is sure to impress your taste buds.

Amongst all Bengali seafood recipes, prawns or chingri macher recipes are quite popular. Starting from gravy-based dishes like Chingri Macher Malaikari to appetizers like Chingri Macher Bora, it caters to everyone. However, this prawn recipe wrapped in banana leaves is something that is charming in its way. Even though it sounds laving and exotic, it is actually quite a simple recipe using very common ingredients from a Bengali pantry.

Posto Shorshe diye Chingri Macher Paturi recipe

Why you will love this easy Chingri Macher Paturi recipe?

  • Very easy to cook. Its cooking method includes putting everything together and allowing it to steam inside banana leaf envelopes. Simply mix the marinate with prawns and wrap them in banana leaves to steam
  • Steamed healthy recipe. It just cannot get any healthier. This chingri macher paturi with coconut and mustard seeds paste is the perfect example of healthy Bengali fish recipes which are known to be super nutritious
  • Perfect for a party menu. Just imagine being served an individual parcel of steamed prawns. As you untie the string that has been holding together the cooked prawns in coconut and mustard seeds paste gravy, there is always a childish excitement that gradually builds up. Only to be rewarded with a mellifluous mix of flavors from sweet coconut and pungent mustard seeds
  • Requires only pantry staple ingredients. Once you grab hold of some fresh prawns, you can rest assured about the rest of the ingredients because they are most likely already sitting on your pantry shelf

How to make Chingri Macher Paturi at home using Banana leaves – Ingredients list

  • Prawns – You can also use Shrimps here
  • Mustard Seeds – Both Black and Yellow
  • Poppy Seeds
  • Coconut
  • Salt
  • Turmeric Powder
  • Green Chilies
  • Mustard Oil
  • Banana leaves or Kola Pata

Alternates to Kola Pata or Banana leaves

In case you do not have Banana leaves, you can use a number of other leaves to envelop the prawn mix. Depending upon your choice of leaf, it will give a unique aroma to your shorshe bhapa chingri. Here are a few options to consider:

  • Bottle Gourd Leaf or Lau Paata – the leaf envelop is edible
  • Colocasia Leaf or Kochu Paata – the leaf is edible
  • Turmeric Leaf or Holud Pata – the leaf is edible

In case you have none available, you can make this shorshe posto chingri recipe in a baking dish in a microwave oven. No frying, no sauteing. Only steaming makes this Bhapa Chingri super healthy.

There is a version of cooking prawns by stuffing the prawn and mustard gravy mix inside a tender coconut, also known as daabDaab chingri is yet another classic dish of chingri macher shorshe bata mixed with grated coconut and cooked in a coconut for an absolute burst of flavor.

How to make the traditional Paturi recipe with Chingri Mach in Banana leaves?

  • We will begin by preparing the leaves for enveloping the prawn mix. So, chose tender banana leaves. Wash them well so as to get rid of any dirt sticking to them. Lay them on a kitchen towel to soak up the extra water. Using a pairing knife, tear off the stiff veins off the back of the leaves. This would help you to fold the leaves properly.
  • Heat a skillet and place the leaves on it one by one. Roast them on both sides till you see them wilting and softening up. This will help you fold and wrap the prawn mix easily
  • Now, in a grinder jar combine the grated coconut, green chilies, and poppy seeds to grind it into a smooth paste. Add a splash of water if needed.
  • Now, add the mustard seeds, salt, and turmeric powder and give it a quick buzz. So that the mustard seeds are ground coarsely.
  • Take this mix out in a mixing bowl. Add the prawns to this mix along with some mustard oil and lemon juice. Give everything a good mix.
    Note – If you think your mix is too runny, add a teaspoon of rice flour. It will soak up the extra moisture.
  • Place a portion of prawn mix on the banana leaf and pack it like an envelope. Tie them tight using strings. Refer to the Chingri macher recipe video below in the recipe card
  • Now all you have to do is steam it for 15 minutes so that this gets cooked completely. Once done you will see that the leaf envelope has wilted and softened. The prawn inside has turned pink in color.

How to serve this Chingri Maach er Paturi?

As a part of the party lunch menu, this chingri macher paturi gets served with rice, bhaja muger dal, aloo bhaja, some other meat curry, and chutney. There can be other side dishes and accompaniments on the menu, but this is as basic as it gets.

In case you are looking for more Chingri macher Bengali recipes, here’s a list:

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Chingri Macher Paturi | Steamed Prawns in Banana Leaf
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Chingri Macher Paturi is a traditional Bengali dish that is steamed in banana leaves. This recipe is easy to follow and perfect for seafood lovers who want to enjoy authentic Bengali flavors. In this blog post you will get step by step guide to marinating the prawns in spices and coconut, wrapping them in banana leaves, and cooking them to perfection. Whether you are a seasoned cook or a beginner, this steamed Chingri Macher Paturi recipe is sure to impress your taste buds.

Course: Main Course
Cuisine: Bengali
Keyword: Bengali Fish Recipes, Bengali Food, Coconut Recipes, Poppy Seeds Recipes, Prawn Recipes, Seafood Recipes, Steamed Recipes
Servings: 4 people
Author: Priyanka
Ingredients
  • 200 gms Prawns Medium
  • 6-8 Banana leaves
  • ¼ cup Grated Coconut
  • 2 tbsp Poppy Seeds
  • 1 tsp Mustard Seeds
  • Salt to Taste
  • ½ tsp Turmeric Powder
  • 2 Green Chilies
  • 1 Lemon
Instructions
  1. We will begin by preparing the leaves for enveloping the prawn mix. So, chose tender banana leaves. Wash them well so as to get rid of any dirt sticking to them. Lay them on a kitchen towel to soak up the extra water. Using a pairing knife, tear off the stiff veins off the back of the leaves. This would help you to fold the leaves properly.
  2. Heat a skillet and place the leaves on it one by one. Roast them on both sides till you see them wilting and softening up. This will help you fold and wrap the prawn mix easily
  3. Now, in a grinder jar combine the grated coconut, green chilies, and poppy seeds to grind it into a smooth paste. Add a splash of water if needed.
  4. Now, add the mustard seeds, salt, and turmeric powder and give it a quick buzz. So that the mustard seeds are ground coarsely.
  5. Take this mix out in a mixing bowl. Add the prawns to this mix along with some mustard oil and lemon juice. Give everything a good mix.
  6. Note – If you think your mix is too runny, add a teaspoon of rice flour. It will soak up the extra moisture.
  7. Place a portion of prawn mix on the banana leaf and pack it like an envelope. Tie them tight using strings. Refer to the Chingri macher recipe video below in the recipe card
  8. Now all you have to do is steam it for 15 minutes so that this gets cooked completely. Once done you will see that the leaf envelope has wilted and softened. The prawn inside has turned pink in color.

Recipe Video

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Indian Food Blogger Priyanka Bhattacharya

Hi! I’m Priyanka!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.

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