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Ingredient
Lau Patay Aam Kashundi Chingri
Introduce
Chef :
ayndrila duttaLau Patay Aam Kashundi Chingri
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”
Ingredient
Food ration :
3 peopleCooking time :
45 minutes
4 pcs
green chillies
1 tsp
green chilli paste
1 tbsp
salt
1 tbsp
yoghurt
1 tbsp
turmeric
2 tbsp
mustard oil
Cooking instructions
* Step 1
Separate the lau pata from the stem. Wash the leaves well.
* Step 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.
* Step 3
Halve some green chillies and keep handy.
* Step 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.
* Step 5
Pour boiling water in the bottom-most chamber of the steamer. Arrange the parcels neatly in the chamber above.
* Step 6
Steam on medium-high heat for 12 minutes.
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