RECIPE: Kancha Tomato ar Roshun Diye Chingri Paturi || A Rustic Bengali Prawn Recipe with Green Tomato & Garlic ||

Bengali food and its recipes are not always about complexities and richness; sometimes, it is about restraint, comfort, “lyadh induced fakibaaji” and about letting a few humble ingredients speak for themselves and cook their magic. Today’s recipe, Kancha Tomato ar Roshun Diye Chingri Paturi is one such fun dish. It is simple, earthy, doesn’t take forever to prep or make and is so deeply comforting, not to mention, this recipe reflects the magic of a Bengali kitchen and the unique talent of Bengali moms to spice up your lunch platter with the most unique flavors!

“Paturi”, (as almost every Indian food lover knows, thanks to the absolutely legendary and culturally iconic “ilish paturi”); a cooking technique that we Bengalis have mastered for generations now. And not only Hilsa fish, from bhetki, katla and pabda, to our humble vegetables like brinjal, cauliflower and pointed gourd, since time immemorial, this technique of cooking has been preserving the natural flavors of the ingredients and quietly weaving their aroma into the dishes. While the traditional paturi recipes have mustard paste, ground coconut as hero ingredients, today's version is a contemporary take on the Bengali classic, made with raw tomatoes and garlic instead, giving away a mild heat and a gentle tang.

As you probably already know, this dish is an absolute winter staple, when fresh green tomatoes flood the markets and garlic is at its aromatic best. This is the time of the year when you feel like keeping yourself warm from the inside out and this recipe with its unique blend of ingredients does just that for you.  It doesn’t burn you or make you feel heavy and all bloated up post-meal. So, while my aunt rambled through the recipe, my gaze drifted to the green tomatoes gracing my garden, and all I could think was how the shriek pungency of freshly pounded and crushed garlic would slowly mellow, as it steams and melts into the tanginess of raw tomatoes…And what emerges is a unique, beautifully balanced flavor, something I have never tried before, something which is neither too overpowering nor too bland or unappealing, something where the heat of garlic, the sourness of raw tomatoes, and the natural sweetness of prawns come together in quiet harmony. Ahh!! My mouth was literally watering… I didn’t waste a day and tried this recipe the very next day!

This is not a festive this, nor an immensely popular recipe that will people instantly recognize, it is just a recipe my mother learned from her friend, while she visited us on a lazy winter afternoon, something that goes perfect with hot rice, when you want something light yet soulful.

INGREDIENTS:

Prawn

Raw Tomatoes 

Garlic

Black Pepper

Salt

Sugar

Turmeric (optional)

Oil

RECIPE:-

De-shell and de-vein the prawns. Wash them well and marinate with salt and a pinch of turmeric powder. I prefer to add turmeric as I feel it helps in reducing the "fishy" odor to some extent. However, it is just a personal opinion and you may not add turmeric in case you don’t want to. 

While the prawns are getting prepped for the next showoff, blend raw tomatoes, garlic and green chilies together, without adding any extra water.

Take a flat pan and heat some mustard oil. Add the tomato-garlic- chili paste. Stir and sauté till the water burns out.
Add ground black pepper, salt and sugar as per taste. Mix everything!

Now, drain the excess water from the prawns and add the masala you had just prepared. Add mustard oil and coat the prawns well with everything.

Cut the banana leaves into rectangular pieces, big enough to fold well from all sides, but not so big that you have to double-fold.  Wash them thoroughly. To get rid of the obstinate dirt and grime, you may use a cloth, but don’t damage the leaves while doing this. Pat them dry and sway the leaves over the flame, this will help to soften the leaves as well as make them pliable. 

Put the prawn mix in the center of each banana leaf and fold it neatly. Do the same with all other pieces.

Warm up a little oil in a pan and place the banana leaf packets on it. Before placing them in the pan, you can tie them up if you want to, or you can just place the packets in the pan and place some weight over them. I just kept a plate on top. At first, avoid placing the folded side down on the pan to prevent the juices from leaking.

Cover the pan. Let the paturi packets cook for about 5-7 minutes. Now turn them over carefully, making sure you don't accidentally open the folds. Sear again for another 3-5 minutes. 

Once the leaves are slightly charred, take them out and arrange with piping hot rice.

You can add a little raw mustard oil for better taste.

PRO TIP: The best way to enjoy any paturi is to take the rice inside the banana leaf and eat it right from it. It enhances the overall taste and feel to a whole different level.