Sometimes I feel like trying out some unique prawn dish. Prawn Kadai Paturi is a good choice. The prawns are marinated in mustard, giving them a strong taste. Green chilies are added to give a nice kick. Traditionally, this dish would be cooked in a parcel using leaves. However, this recipe can be cooked straight in the kadai, so it is easy to cook at home. I always enjoy the strong spicy taste of this dish, which goes very well with a plate of plain steamed rice.
Quick Facts:
- Prawn Kadai Paturi is a popular dish cooked in a kadai.
- The star ingredients are prawns and a mustard paste blend.
- The dish is usually enjoyed with steamed rice. You can also have it with roti or naan.
- Prawn Kadai Paturi typically tastes mildly spicy, pungent, tangy, and aromatic.
- With 20 minutes for preparation and 10 minutes for resting, the dish takes a total of 40 minutes to serve on a plate.
- A few common alternatives to this dish include plain prawn curry and prawn coconut curry. You may also try grilled prawns or stir-fried prawns as an alternative apart from prawn masala curry.
The Ingredients:
- Prawns: 500 gm (cut and cleaned properly using a little bit of turmeric powder)
- Green Chilies: 5-6 pieces
- Turmeric Powder: 1 ½ tsp
- Kashmiri Red Chili Powder: 1 ½ tsp
- Mustard Paste: (made with 2 tsp black mustard seeds, 2 tsp white mustard seeds, 5 green chilies, and salt)
- Mustard Oil: 4 tbsp
- Salt to Taste
How to Cook Prawn Kadai Paturi (Step by Step Images)?
1. Marinate prawns with a pinch of salt and ½ tsp of turmeric powder. Set aside for 10 minutes.
2. Take a kadai. Add the remaining turmeric powder, the Kashmiri red chili powder, salt to taste, and 3 tbsp of mustard oil to the mustard paste. Mix them well.
3. Add the marinated prawns and coat them nicely with the paste.
4. Add the green chilies.
5. Put the kadai on the stove. Cover it with the lid.
6. Cook the gravy on a high flame until it comes to a boil.
(Pro tip: Do not rush this process, and keep the lid on while bringing the gravy to a boil, which helps the prawns cook in their own juices.)
7. After the gravy starts boiling, slow cook it on low heat for 5-7 minutes.
8. Add 1 tbsp of mustard oil on top of the gravy. Cook it for 2 minutes with the lid on.
(Pro tip: I drizzle the final spoonful of mustard oil over the gravy rather than stirring it in immediately, allowing its pungent aroma to come through.)
9. Your homemade prawn kadai paturi is ready.
Recipe Variations
- Sometimes I add more mustard paste to give extra flavor.
- To make it less spicy for my kids, I put in a bit less green chilli.
Prawn Kadai Paturi Recipe Problem Solvers
Q: Why are my prawns getting rubbery?
A: Do not cook the prawns for too long in step 7.
Q: Why is my mustard paste too bitter?
A: Ensure that the mustard seeds are well ground up with the green chilies and salt to avoid a harsh bitterness from occurring due to the paste being lumpy.
Recipe Card
Prawn Kadai Paturi (Chingri Macher Kadai Paturi)
Ingredients
- Prawns: 500 gm cut and cleaned properly using a little bit of turmeric powder
- Green Chilies: 5-6 pieces
- Turmeric Powder: 1 ½ tsp
- Kashmiri Red Chili Powder: 1 ½ tsp
- Mustard Paste: made with 2 tsp black mustard seeds, 2 tsp white mustard seeds, 5 green chilies, and salt
- Mustard Oil: 4 tbsp
- Salt to Taste
Instructions
- Marinate prawns with a pinch of salt and ½ tsp of turmeric powder. Set aside for 10 minutes.
- Take a kadai. Add the remaining turmeric powder, the Kashmiri red chili powder, salt to taste, and 3 tbsp of mustard oil to the mustard paste. Mix them well.
- Add the marinated prawns and coat them nicely with the paste.
- Add the green chilies.
- Put the kadai on the stove. Cover it with the lid.
- Cook the gravy on a high flame until it comes to a boil. (Pro tip: Do not rush this process, and keep the lid on while bringing the gravy to a boil, which helps the prawns cook in their own juices.)
- After the gravy starts boiling, slow cook it on low heat for 5-7 minutes.
- Add 1 tbsp of mustard oil on top of the gravy. Cook it for 2 minutes with the lid on. (Pro tip: I drizzle the final spoonful of mustard oil over the gravy rather than stirring it in immediately, allowing its pungent aroma to come through.)
- Your homemade prawn kadai paturi is ready.
