Tuesday 26 January 2021
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Prawn paturi

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Prawn paturi

Paturi means cooking something wrapped in fresh banana leaves. Traditionally, the wrapped parcel used to be placed inside a pan of steaming, freshly cooked rice. The steam provided enough heat to cook the paturi. I have done it differently. I fried the parcel or the wrap with a little oil in a frying pan.


  • Medium sized prawns cleaned: 1 kg
  • Black mustard seeds: 1 tsp
  • Yellow mustard seeds: 1 tsp
  • Green chilies: 7 or 8
  • Shredded coconut: (fresh and frozen)
  • Turmeric powder: 1 tsp
  • Salt: as per taste
  • Sugar: as per taste
  • Mustard oil: (This is one of the key ingredients of this recipe. Please don’t substitute it with any other oil)
  • Banana leaf: cut to size enough for each parcel
  • Toothpick or kitchen twine


  • Wash the prawns and rub it with turmeric and salt.
  • In a blender, add mustard seeds, shredded coconut, 2 green chilies and a pinch of salt. Make a smooth paste of all these ingredients by adding a little water to it.
  • Transfer the content to a mixing bowl and taste if the salt and sugar are properly balanced. Adjust them as per your taste.
  • Now dip the prawns in this marinade so that each of them is well coated with the spice paste.
  • Once it is done add 2 tbsp of mustard oil to it and let it rest for 15 min.
  • Cut the banana leaves in to rectangular pieces. You can swipe them over the flame or can dip them in hot water for 2-3 minutes to make them more pliable.
  • Rub little mustard oil on glossy sides of each leaves.
  • Place 3 or 4 prawns along with mustard paste at the centre of the leaf. Place one full or half green chili on top of it and fold the sides by over lapping each other to make a parcel. Secure those by tying each of them with kitchen twine or with the help of tooth pick.
  • If you have a steamer, steam the parcels for 10 min or you can make them in microwave. Arrange the parcels in a single layer in a microwave-safe dish and cook it in full power for 10 min.
  • Also you can fry the parcel or the wrap with a little oil in a frying pan.
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Baishali Ghosh
Baishali Ghosh
Food blogger based in Copenhagen, Denmark


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