Prawn Kadai Paturi is a popular Bengali dish. It comprises marinated prawns typically with mustard paste, cooked in a kadai (deep cooking pan), with a blend of common spices and ingredients.
It is quite different from traditional fish parturi recipes as it is not steamed or grilled with wrapped banana leaves.
It is very easy to cook this simple yet delicious dish. Just follow my recipe.
Key Takeaways:
- Prawn Kadai Paturi is a popular Bengali dish cooked in a kadai.
- The star ingredients are prawns and 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.
- 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:
- Prawn: 500 gm (cut and cleaned properly using little bit of turmeric powder)
- Green Chilies: 5-6 pieces
- Turmeric Powder: 1 ½ tsp
- Kashmiri Red Chili Powder: 1 ½ tsp
- Mustard Paste (2 tsp black mustard seeds, 2 tsp white mustard seeds, 5 green chilies, and salt)
- Mustard Oil 4 tsp
- Salt to Taste
How to Cook Prawn Kadai Paturi (Step by Step Images)?
1. Marinate prawns with salt and turmeric powder. Set aside for 10 minutes.
2. Take a kadai. Add turmeric powder, Kashmiri red chili powder, salt, and 3 tablespoons of mustard oil to the mustard paste. Mix well.
3. Add prawns to the paste. Coat the prawns with the paste.
4. Add green chilies.
5. Put the kadai on the stove. Cover with the lid.
6. Cook the gravy on high flame until it comes to a boil.
7. After the gravy starts boiling, slow cook it on low heat for 5-7 minutes.
8. Add 1 tablespoon of mustard oil on top of the gravy. Cook it for 2 minutes with the lid on.
9. Pour it into a bowl or a small serving kadai (pan). Serve it hot along with steamed Basmati rice, pulao, or Naan Bread.
Recipe Card
Prawn Kadai Paturi (Chingri Macher Kadai Paturi)
Ingredients
- 500 grams Prawn (cut and cleaned properly using little bit of turmeric powder)
- 5 pieces Green Chilies
- 1.5 tablespoon Turmeric Powder
- 1.5 tablespoon Kashmiri Red Chili Powder
- 5 tablespoons Mustard Paste (2 tbsp black mustard seeds, 2 tbsp white mustard seeds, 5 green chilies, and salt)
- 4 tablespoons Mustard Oil
- Salt to Taste
Instructions
- Marinate prawns with salt and turmeric powder. Set aside for 10 minutes.
- Take a kadai. Add turmeric powder, Kashmiri red chili powder, salt, and 3 tablespoons of mustard oil to the mustard paste. Mix well.
- Add prawns to the paste. Coat the prawns with the paste.
- Add green chilies.
- Put the kadai on the stove. Cover with the lid.
- Cook the gravy on high flame until it comes to a boil.
- After the gravy starts boiling, slow cook it on low heat for 5-7 minutes.
- Add 1 tablespoon of mustard oil on top of the gravy. Cook it for 2 minutes with the lid on.
- Pour it into a bowl or a small serving kadai (pan). Serve it hot along with steamed Basmati rice, pulao, or Naan Bread.
