Cooking

IIE DIGITAL DESK ; Kolkata, October 14: Whether it is the festive season or a special family occasion, a delicious prawn dish can make a Bengali feast even more memorable. If you are looking to try something different with prawns this Durga Puja, Chingrir Pithe could be an exciting addition to your menu. Despite its name, which may remind many people of traditional sweet pithes, this preparation is entirely savoury and spicy. Served with steaming hot rice, this unusual prawn delicacy promises a delightful change from the usual festive dishes.

The word pithe often brings to mind elaborate preparations that require considerable time and effort. However, Chingrir Pithe is relatively simple to prepare and does not demand a long list of ingredients. With prawns, freshly ground coconut, mustard paste and a few basic spices, you can prepare this distinctive dish in around 15 minutes, according to the recipe. It is an ideal option for those who want to enjoy something special without spending hours in the kitchen during the busy Puja days.

The combination of prawns, coconut and mustard gives the dish its characteristic Bengali flavour. While the coconut adds richness, the mustard pastes lend a sharp, pungent taste. Green chillies and red chilli powder provide the heat, while mustard oil enhances the aroma and brings the ingredients together. The result is a flavourful preparation that can be enjoyed as a side dish with hot rice during lunch or dinner.

To prepare Chingrir Pithe, you will need 500 grams of small prawns, half a cup of coconut paste, one tablespoon each of white mustard paste and black mustard paste, five to six slit green chillies, mustard oil as required, salt and sugar to taste, one teaspoon of turmeric powder and one teaspoon of red chilli powder. Banana leaves are also required to cover the mixture while it cooks.

The preparation begins with cleaning the prawns thoroughly. Remove their shells and heads before washing them properly. Once cleaned, transfer the prawns to a mixer grinder. Add the coconut paste, both varieties of mustard paste, green chillies, mustard oil, salt and a little sugar according to your taste. Grind the ingredients together until they form a smooth, well-blended mixture. The balance of mustard, coconut and chilli is important, as it determines the distinctive flavour of the dish.

Next, add the turmeric powder and red chilli powder to the ground mixture and combine everything thoroughly. The mixture should be evenly seasoned so that the flavours are distributed throughout the preparation.

Take a non-stick frying pan and lightly brush its surface with mustard oil. Cut a banana leaf into a round shape and place it inside the pan. Spread the prepared prawn mixture evenly over the leaf. Cover it with another piece of banana leaf, creating a layer that helps retain moisture and allows the mixture to cook gently in its own steam.

Close the pan with a lid and cook the preparation for approximately 10 minutes over the heat. Once the cooking time is over, switch off the gas and leave the covered pan undisturbed for another five minutes. This resting period allows the dish to finish cooking in the residual heat and steam.

After five minutes, carefully remove the lid and lift the upper banana leaf. Allow the preparation to settle before cutting it into neat square pieces. Serve the Chingrir Pithe hot with freshly cooked rice.

For Bengali food lovers, this recipe offers a refreshing alternative to conventional prawn curries and mustard-based fish preparations. Its combination of coconut, mustard and prawns captures the essence of traditional Bengali cooking while presenting the ingredients in a different form. The use of banana leaves also adds a traditional touch to the preparation.

This Durga Puja, if you want to surprise your family with a new dish without making the cooking process complicated, Chingrir Pithe could be worth trying. Simple ingredients, a short cooking time and the unmistakable taste of prawns make it a tempting choice for a festive Bengali meal.