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Chingri has been Bengali's favorite and 1st choice. Preparation of Prawn Paturi using kachi ghani mustard oil takes it to the next level. Make a paste out of the mustard seeds and add ¼ tsp of salt Add the poppy seeds with 2 green chilies and chopped coconut. Add 2 tbsp plain curd as well Ensure all is mixed well and made into a smooth paste Add 3 tbsp kachi ghani mustard oil and salt to taste Add the remaining plain curd to the mixture. Ensure the prawns are marinated with some salt Add ½ tsp turmeric powder Cut the banana leaves into small squares Coat the banana leaves with mustard oil and roast the same over a pan on high flame Smear 1 tbsp of the marinade. Keep it in the middle of one roasted banana leaf Add 1-2 jumbo prawns depending on the size of the marinade Add 1 tbsp of the marinade on the top as well Add a slit green chili on the top and drip some Doctors’ Choice Kachi Ghani Mustard Oil as well Fold the banana leaf into a pocket and seal it with tread or a toothpick Heat 1 tbsp oil on a flat pan over medium flame Place the paturi over the pan and cover the pan for a while Cook them for approx 5-6 mins on a low flame Flip and repeat the process for another 5-6 mins Switch off the flame and open the lid after 10 mins Open the banana leaf and enjoy delicious Chingri Paturi with hot white steamed rice


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