Chingri Macher Malai Paturi (Bengali Prawn Curry)

Ingredients

• 400 g Medium prawns, cleaned and deveined
• ½ cup Freshly grated coconut
• 2 tbsp Mustard seeds (yellow preferred)
• 4–5 Green chillies
• 1 tsp Ginger
• ½ tsp Turmeric powder
• ½ tsp (optional) Red chilli powder
• 3 tbsp Mustard oil
• to taste Salt
• ¼ tsp MSG
• 3–4 Banana leaves, softened over a flame or steamed

Method of Preparation

Chef Ajay Chopra

1. Prepare the Paste

   Soak the mustard seeds in warm water for 10 minutes. Grind them with the grated coconut, green chillies and ginger into a smooth paste. Add turmeric powder, red chilli powder, salt, MSG and mustard oil. Mix well.

2. Marinate the Prawns

   Coat the prawns evenly with the coconut-mustard paste. Allow them to marinate for 20–30 minutes.

3. Prepare the Banana Leaves

   Lightly roast the banana leaves over an open flame or steam them until pliable. Cut into squares large enough to wrap individual portions of prawns.

4. Wrap the Prawns

   Place a portion of the prawns with masala onto each banana leaf square. Add 1–2 drops of mustard oil on top. Fold tightly into a parcel and secure with thread or a toothpick.

5. Cook

   For the steaming method, steam the parcels for 12–15 minutes until the prawns are cooked. Alternatively, heat a flat pan and drizzle with a few drops of mustard oil. Place the parcels on the pan, cover and cook over low heat for 10–12 minutes, flipping once.

6. Serve

   Serve hot with steamed rice. Open the banana leaf parcels at the table.