Lau Patay Aam Kashundi Chingri

Name: Lau Patay Aam Kashundi Chingri
Total time: 2700 s
Yield: 3 people
Cuisine: Indian
Ingredients: 500 g prawn (cleaned and deveined); 3 tbsp Spice Story Mango Mustard Chutney; 4 pcs green chillies; 1 tsp green chilli paste; 1 tbsp salt; 1 tbsp yoghurt; 1 tbsp turmeric; 2 tbsp mustard oil

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

In this recipe I have used the Mango Mustard Chutney inspired from the traditional Bengali kasundi. Mango mustard is used to prepare prawns in bottle gourd leaves . Prawns are coated with this delicious Chutney sauce and steamed in bottle-gourd leaf to make the “Paturi”

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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Ingredients

45 minutes

3 people

500 gprawn (cleaned and deveined)
3 tbspSpice Story Mango Mustard Chutney
4 pcsgreen chillies
1 tspgreen chilli paste
1 tbspsalt
1 tbspyoghurt
1 tbspturmeric
2 tbspmustard oil

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Steps

45 minutes

1

Separate the lau pata from the stem. Wash the leaves well.
2

Take the cleaned and deveined prawns and add salt, turmeric powder, yoghurt, green chillies, green chilli paste,Spice Story Mango mustard chutney to the mixture. Make sure to coat the prawns well with the spices.
3

Halve some green chillies and keep handy.
4

Steaming the Prawns
Overlap a few lau leaves and arrange individual portions of prawns on them. Place halved green chillies on top. Neatly fold the leaves in a tight parcel, and tie it with a cotton or jute string.
5

Pour boiling water in the bottom-most chamber of the steamer. Arrange the parcels neatly in the chamber above.
6

Steam on medium-high heat for 12 minutes.

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ayndrila dutta @titlis_homekitchen

on April 17, 2023 08:10

Kolkata, West Bengal, India

A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen