Tuesday, 1 September 2015

Prawn Paturi

Paturi means cooking something wrapped in fresh banana leaves. Traditionally the wrapped parcel used to be placed inside the 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 – 1tsp
Yellow mustard seeds -1tsp
Green chilies – 7 or 8 
Shredded coconut –( fresh and frozen )
Turmeric powder -1tsp
Salt – as per taste
Sugar – as per taste 
Mustard oil – (This is one of the key ingredients of this recipe .So; please don’t substitute it with any other oil.
Banana  Leaf ( cut to size enough for each parcel )
Tooth pick 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 very little water to it 
Transfer the content in a mixing bowl and taste if the salt and sugar is properly balanced or not. 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 minutes.
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 in 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 minutes or you can make them in microwave. Arrange the parcels in single layer in a microwave safe dish and cook it in full power for 10 minutes.
Also you can fry  the parcel or the wrap with a little oil in a frying pan 

If you like my recipe, do leave a comment here or press the ‘like’ button. 

No comments:

Post a Comment