Bhapa Chingri Lau Paturi is a cherished dish from Bangladesh, known for its aromatic, spicy, and savory flavors. The dish features fresh prawns marinated in a blend of aromatic spices and coconut, then wrapped in tender gourd leaves and steamed to perfection. This cooking method locks in moisture and flavor, making the prawns succulent and delicious. The spices, including turmeric and mustard, blend harmoniously with the sweetness of coconut, creating a rich and satisfying taste profile. This dish is loved for its unique presentation and the burst of traditional Bangladeshi flavors it offers. It is often served at festive occasions and family gatherings, bringing people together with its delightful taste and aroma.
Bhapa Chingri Lau Paturi
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
8 Grams
Saturated Fat
130 Mg
Cholesterol
800 Mg
Sodium
25 Grams
Protein
10 Mg
Vitamin C
3 Grams
Dietary Fiber
Directions
Step 1
Clean the prawns thoroughly and remove the shells. Set aside in a bowl.
Step 2
In a blender, combine coconut, mustard, turmeric, chili, garlic, and ginger. Blend into a smooth paste.
Step 3
Mix the paste with the prawns, adding salt and oil. Let it marinate for 15 minutes.
Step 4
Take a gourd leaf, place some marinated prawns in the center, and fold the leaf to wrap the prawns securely.
Step 5
Secure the wrapped leaves with a string and place them in a steamer.
Step 6
Steam the wrapped prawns for about 20 minutes until fully cooked. Serve hot.
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