Prawn Kadai Paturi Recipe | Chingri Macher Kadai Paturi

5 from 2 votes
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Prawn Kadai Paturi is a Bengali dish where marinated prawns are cooked in a kadai (deep cooking pan) after being marinated with a blend of spices and ingredients.

The marinade typically includes mustard paste, turmeric, and other spices, which infuse the prawns with a unique and flavorful taste.

Unlike traditional paturi dishes that are wrapped in banana leaves and steamed or grilled, Prawns Kadai Paturi is directly cooked in the kadai after marination, allowing for more direct heat and faster cooking.

In this recipe, I will share a signature Bengali prawn dish – Chingri Macher Kadai Paturi or Prawn Kadai Paturi, but with a simple twist.

Prawn kadai paturi

Key Takeaways:

Prawn Kadai Paturi Key Taleaways

  • Prawn Kadai Paturi is a Bengali dish cooked in a kadai after marinating prawns with a blend of spices, including mustard paste and turmeric.
  • Unlike traditional paturi dishes, Prawn Kadai Paturi is cooked directly in the kadai, allowing for more direct heat and faster cooking.
  • The dish showcases the rich flavors of prawns, aromatic spices, and the distinct taste of mustard.
  • Prawn Kadai Paturi is commonly served with steamed rice, naan bread, or roti as a delicious main course in Bengali cuisine.
  • The dish can be personalized by adjusting the spice levels, experimenting with additional flavors, and choosing suitable accompaniments based on personal preferences.

The Ingredients:

Prawn Kadai Paturi 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.

Marinate prawns with salt and turmeric powder

2. Take a kadai. Add turmeric powder, Kashmiri red chili powder, salt, and 3 tablespoons of mustard oil to the mustard paste. Mix well.

Add turmeric powder, Kashmiri red chili powder, salt, and 3 tablespoons of mustard oil to the mustard paste in kadai step by step image

3. Add prawns to the paste. Coat the prawns with the paste.

Adding prawns to the paste

4. Add green chilies.

Add green chilies to the prawns kadai paturi

5. Put the kadai on the stove. Cover with the lid.

Put the kadai on the stove

6. Cook the gravy on high flame until it comes to a boil.

Cooking prawn kadai paturi on high flame

7. After the gravy starts boiling, slow cook it on low heat for 5-7 minutes.

Cooking prawn kadai paturi on low heat

8. Add 1 tablespoon of mustard oil on top of the gravy. Cook it for 2 minutes with the lid on.

Add 1 tablespoon of mustard oil on top of the prawn kadai paturi

9. Pour it into a bowl or a small serving kadai (pan).

Prawn Kadai Paruti is Ready

Pro Tips for Cooking Prawn Kadai Paturi

Here are some pro tips to help you make delicious Prawns Kadai Paturi:

Quality of prawns: Choose fresh and high-quality prawns for the best flavor and texture. Look for prawns that are firm, translucent, and have a mild sea-like smell. Avoid prawns that have a strong ammonia-like odor or are slimy.

Marination time: Allow the prawns to marinate for an adequate amount of time to absorb the flavors. Typically, marinating for at least 30 minutes to an hour is recommended, but you can marinate them for longer to enhance the taste further.

Mustard paste: Use freshly ground mustard seeds or mustard paste for an authentic taste. You can either make your own mustard paste by grinding soaked mustard seeds or use ready-made mustard paste available in stores.

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Adjust spice levels: Adjust the amount of green chilies or red chili powder in the marinade according to your preferred spice levels. Remember to consider the heat tolerance of those who will be enjoying the dish with you.

Cooking time: Do not overcook the prawns, as they can become rubbery and lose their tenderness. Prawns cook quickly, usually within 5-7 minutes, depending on their size. Cook them until they turn pink and opaque.

Garnish and serving: Garnish the Prawns Kadai Paturi with freshly chopped coriander leaves and serve it hot. It pairs well with steamed rice and roti.

Experiment with additional flavors: Feel free to experiment with additional ingredients like grated coconut, ground spices, or herbs like curry leaves to enhance the flavors according to your taste preferences.

Remember, these tips are meant to provide guidance, but cooking is an art, and you can always adapt them based on your personal preferences and culinary creativity. Enjoy your Prawns Kadai Paturi!

What to Serve with Prawn Kadai Paturi?

Prawn Kadai Paturi pairs well with a variety of accompaniments that complement its flavors. Here are some traditional and popular options:

Steamed Rice: Serve Prawn Kadai Paturi with fragrant steamed Basmati rice. The fluffy rice acts as a neutral base and helps balance the spices and flavors of the prawns.

Naan Bread: Freshly baked naan bread or any Indian bread like roti or paratha makes a great accompaniment. The soft and slightly chewy bread is perfect for mopping up the flavorful gravy of the dish.

Pulao: Consider serving Prawn Kadai Paturi with a flavorful rice dish like vegetable pulao or biryani. The aromatic rice and spices in the pulao provide a complementary taste experience.

Salad: Add a refreshing element to the meal by serving a side salad. A simple cucumber and tomato salad with a squeeze of lemon juice and a sprinkle of salt can provide a cooling contrast to the spiciness of the prawns.

These are just some suggestions, and you can mix and match based on your preferences. The goal is to have a combination of flavors, textures, and temperatures that complement and enhance the Prawn Kadai Paturi.

How Does Prawn Kadai Paturi Taste?

Prawns Kadai Paturi has a delicious and distinct flavor profile. The combination of spices, mustard paste, and the natural sweetness of prawns creates a unique and appetizing taste experience. Here’s a breakdown of the flavors you can expect:

Spicy: The dish typically incorporates spices like green chilies which add a pleasant heat to the dish. However, the level of spiciness can be adjusted according to personal preference.

Tangy: Mustard paste and sometimes tomatoes or tamarind are used in the marinade, which adds a tangy element to the dish. This tanginess balances the flavors and provides a refreshing taste.

Aromatic: The blend of spices and herbs used in the marinade gives Prawns Kadai Paturi an aromatic quality. The fragrance of mustard, turmeric, and other spices creates an enticing aroma that enhances the overall eating experience.

Umami: Prawns have a natural umami flavor, which is further enhanced by the spices and the cooking process. The marinade helps to infuse the prawns with a depth of flavor, resulting in a savory and satisfying taste.

Freshness: The freshness of the prawns shines through in this dish. The tender and succulent prawns, when combined with the flavors of the marinade, provide a delightful seafood taste.

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Overall, Prawns Kadai Paturi offers a balance of spiciness, tanginess, and umami flavors. The mustard paste adds a distinctive element to the dish, making it stand out in terms of taste.

It is a flavorful and aromatic seafood preparation that is enjoyed by seafood lovers and fans of Bengali cuisine.

Prawn Fish Kadai Paturi Alternatives

If you’re looking for alternatives to Prawns Kadai Paturi, here are a few dishes you might consider:

Prawn Curry: Prepare a flavorful prawn curry with a rich and aromatic gravy. You can use a variety of spices, coconut milk, tomatoes, and onions to create a delicious sauce that coats the prawns.

Grilled or Tandoori Prawns: Marinate the prawns with spices, yogurt, ginger, garlic, and lemon juice, and then grill them or cook them in a tandoor (clay oven). This method imparts a smoky and charred flavor to the prawns, resulting in a delicious appetizer or main course.

Prawn Biryani: Make a fragrant and flavorful prawn biryani by layering cooked rice with spiced prawns and aromatic spices. This one-pot dish combines the flavors of the prawns with the rice, resulting in a satisfying and complete meal.

Prawn Stir-Fry: Prepare a quick and easy prawn stir-fry by sautéing the prawns with vegetables, such as bell peppers, onions, and carrots. Add soy sauce, garlic, ginger, and other seasonings for a delicious and flavorful dish.

Prawn Coconut Curry: Create a creamy and comforting prawn coconut curry by combining prawns with coconut milk, curry spices, and aromatics like onions, ginger, and garlic. The coconut milk adds a rich and velvety texture to the curry.

Prawn Masala: Cook prawns in a flavorful and spicy masala sauce made with tomatoes, onions, and a blend of aromatic spices. This dish is packed with flavor and pairs well with rice, roti, or naan.

These alternatives offer different flavor profiles and cooking methods for enjoying prawns in various ways. You can explore these options based on your preferences and culinary creativity.

Recipe Card

Prawn kadai paturi

Prawn Kadai Paturi (Chingri Macher Kadai Paturi)

By Mita Mondal
Prawn Kadai Paturi is a delightful Bengali delicacy that showcases marinated prawns cooked to perfection in a deep cooking pan called a kadai.
5 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 260 kcal

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
 

  • Begin by marinating the prawns with salt and turmeric powder. Set them aside for 10 minutes to allow the flavors to penetrate.
  • In a kadai, combine the mustard paste, turmeric powder, Kashmiri red chili powder, salt, and 3 tablespoons of mustard oil. Mix the ingredients thoroughly to form a well-blended paste.
  • Add the marinated prawns to the paste, ensuring they are evenly coated with the flavorful mixture.
  • Introduce green chilies to the kadai, adding an extra kick of spice to the dish.
  • Place the kadai on the stove and cover it with a lid.
  • Cook the gravy over high heat until it reaches a boiling point, allowing the flavors to meld together.
  • Once the gravy starts boiling, reduce the heat to low and continue cooking for 5-7 minutes, gently simmering the prawns until they are tender and cooked through.
  • To enhance the flavors further, drizzle 1 tablespoon of mustard oil on top of the gravy. Cover the kadai with the lid and let it cook for an additional 2 minutes.
  • Transfer the prawn kadai paturi to a serving bowl or a small kadai (pan), ready to be enjoyed.

Video

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Notes

Quality of prawns: Use fresh and high-quality prawns for the best taste and texture. Look for prawns that are firm, translucent, and have a mild sea-like smell.
Marinade: Prepare a flavorful marinade by combining mustard paste, turmeric, green chilies, and other spices according to your taste preferences. Adjust the spice levels to suit your preference.
Marination time: Allow the prawns to marinate for at least 10 to 30 minutes to an hour to absorb the flavors properly. You can marinate them for longer for more intense flavors.
Mustard paste: Use freshly ground mustard seeds or mustard paste for an authentic taste. You can make your own mustard paste by grinding soaked mustard seeds or use ready-made mustard paste.
Cooking pan: Use a sturdy and deep cooking pan or kadai to cook the prawns. The pan should have enough space to accommodate the prawns and the gravy.
Gravy consistency: Adjust the consistency of the gravy according to your preference.
Garnish: Finish the dish by garnishing it with freshly chopped coriander leaves, which add freshness and a pop of color.
Personalization: Feel free to experiment and personalize the recipe by adding additional spices, herbs, or ingredients that you enjoy. You can also incorporate vegetables like bell peppers or onions to enhance the flavors and add more texture to the dish.
Remember to taste and adjust the seasoning as you cook to ensure the flavors are balanced and to your liking. Cooking is a creative process, so don't hesitate to adapt the recipe according to your preferences. Enjoy your flavorful Prawn Kadai Paturi!

Nutrition Info (Estimation Only)

Nutrition Facts
Prawn Kadai Paturi (Chingri Macher Kadai Paturi)
Amount per Serving
Calories
 
260
Calories from Fat 144
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
9
g
Cholesterol
 
201
mg
67
%
Sodium
 
1281
mg
56
%
Potassium
 
483
mg
14
%
Carbohydrates
 
4
g
1
%
Fiber
 
2
g
8
%
 
1
g
1
%
Protein
 
27
g
54
%
Vitamin A
 
903
IU
18
%
Vitamin C
 
1
mg
1
%
Calcium
 
107
mg
11
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Prawn kadai paturi is an easy dish. It is made in a wok or kadai. This is the easy version of prawn paturi, which is done without banana leaves.

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The flavors of mustard paste along with green chilies make the entire dish tantalize your taste buds.

Overall, you will be experiencing one of the nicest dishes, done in minutes and taste extraordinary.

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