Lau Patay Chingri Paturi Two Ways

Wrapping fish in leaves and then cooking on open fire or steaming is an old Bengali tradition. Paturi essentially means, something that is cooked in a leaf parcel. It could be banana leaf, it could be any other leaf. While bhekti paturi or ilish paturi, that is extremely popular in Bengali cuisine, is mostly wrapped in banana leaf, lau patay chingri paturi is also another variation that is much loved.

Other leaves used for making paturi are bottle gourd leaves, ash gourd leaves, pumpkin leaves, dried sal leaves and even turmeric leaves. The gourd leaves are edible, so this makes the paturi even more delicious, adds another layer of taste and texture. The soft, velvety bottle gourd leaves (lau pata) gives it that earthy sweetness along with the pungency and aroma of mustard oil. The kitchen is filled with that enticing aroma and it’s hard to control your appetite.

lau patay chingri paturi (3)

Two Ways to make Lau Patay Chingri Paturi

This dish is so versatile! You can make it in two ways. You can steam it for that tender, delicate taste, or fry it in hot oil for a crispy, bold version. Either way, it’s beautiful, tastes brilliant and almost makes you emotional. You can straightaway bite into the fried one and the mustard with the prawns literally melt in the mouth. The steamed one tastes better when you mash it with rice.

chingri paturi (2)

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Lau Patay Chingri Paturi- 2 ways

Marinated prawns wrapped in bottle gourd leaves and cooked

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings: 6 servings

Course: Fish Recipes, Main Course, Non Vegetarian

Cuisine: Bangladeshi, Bengali, Indian

Ingredients Method

Ingredients

  

• 12 Medium-sized prawns, cleaned and deveined
• 12 Bottle gourd leaves, you’ll need 2 leaves per parcel
• 2 tbsp Black mustard seeds
• 2 tbsp Curd (dahi)
• 3 tbsp Grated coconut
• 1 tsp Garlic paste
• ½ tsp Turmeric powder
• ½ tsp sugar
• salt to taste
• 3 tbsp mustard oil, plus extra for frying
• 5 green chilies
• thread for tying

Method

 

1. Soak the mustard seeds in a little water for 20 minutes.
2. Grind them into a smooth paste using minimal water and salt.
3. Strain the mustard paste through a fine sieve or muslin cloth to remove the bitterness.
4. In a bowl, mix the strained mustard paste with curd, grated coconut, garlic paste, turmeric powder, sugar, salt, and mustard oil.
5. Add the prawns to this mixture and let them marinate for at least 20–30 minutes.
6. Wash and pat dry the bottle gourd leaves.
7. Take two leaves together, in opposite directions (to prevent tearing). Remove the stem from the base before doing this step.
8. Place 2–3 prawns along with some marinade in the center.
9. Add one slit green chili on top. Drizzle a little bit of mustard oil.
10. Fold the leaves neatly from all sides to form a compact parcel and tie it gently with thread.

Method 1- steaming

1. Arrange the parcels in a steamer.
2. Steam for 25 minutes until the leaves turn soft and the prawns are fully cooked.
3. Serve hot with steamed rice.Serve hot with steamed rice.

Method 2- frying

1. Heat mustard oil in a pan over medium heat.
2. Place the parcels carefully and fry each side for 5–6 minutes, until they turn charred, crispy, and aromatic.
3. Remove and serve immediately.
4. Serve the steamed version for a delicate, traditional taste — and the fried version for that irresistible smoky edge. Pair with hot rice and a drizzle of raw mustard oil for the perfect Bengali indulgence.