We will begin by preparing the leaves for enveloping the prawn mix. So, chose the ones which are at least as big as your palm. Wash them well so as to get rid of any dirt sticking to the fuzzy surface. 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.

Now, in a grinder jar combine the grated coconut, green chillies, 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.

Now, lay out the leaf on a plate and place a tablespoon full of prawn mix at the centre. Place a slit green chilli on top and wrap it like an envelope.

Once folded, fasten it using a string or thread

Prepare the rest of the macher paturis likes this

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 envelop has wilted and softened. The prawn inside has turned pink in colour.