Chingri Diye Pat Shak

Chingri Diye Pat Shak / Jute Leaves with Prawn

Today I will share how to make Chingri Diye Pat Shak / Jute Leaves with Prawn, which is very healthy and delectable. Preparation is very simple and easy to make. Since jute leaves have a slippery texture, so they are often used as a thickening agent in soups, stews, and curries. It goes well with hot piping rice.

As per healthline, it helps protect against inflammation, helps improve bone health, and Supports the immune system.

The types of equipment required for this recipe are

Mixing bowl

Frying pan with a lid and

Spatula

The ingredients required

Jute leaves/ pat shak: West Bengal, Assam, and Bihar are the major jute-growing states in India, so in these states, plenty of pat shak is available in the market summer season. Otherwise, you can purchase online. While purchasing you should select the fresh and green leaves.

Prawns/Shrimps: It is advisable to use small shrimps for this recipe. Here I am using medium-sized prawns as it was not available in the market. While purchasing you should check the head is tight and not easily coming out from the body, which means it is fresh.

Cooking oil: any cooking oil can be used, but I recommend using mustard oil, as it would give an extra strong flavor

Other ingredients are panchphoron, Turmeric powder, salt, green and red chili, garlic, and onions

Preparation/How to make Chingri Diye Pat Shak / Jute Leaves with Prawn

Clean and wash the prawns, then add turmeric powder and salt

Rub the prawns well with them, and keep them aside for 15 minutes

Clean and wash the jute leaves, cut them into small sizes and wash them again

Heat oil in a pan, slowly drop the marinated prawns in the hot oil, and fry them

Turn them over to the other side and fry them well, and take them out from the pan

Add panchphoron, crushed garlic, and red and green chili for tempering

As they sizzle and splutter add the chopped onion and sauté them for 2 minutes

Add a pinch of turmeric powder and salt, and fry them until they become brown in color

Add the chopped jute leaves and cover the lid and allow them to coon on their own water for 2 minutes

Open the lid and add 1 cup of water and again cover the lid for 2 minutes

Open the cover, mix them well

Add the fried prawns and cover them for 2 minutes on low flame

Open the cover and turn off the heat

Transfer them to a serving plate and serve hot with hot piping rice

My other related posts are

• Chingri Diye Chal Kumro Recipe
• Baby Shrimp Pakora Recipe
• Prawn Fried Rice with Leftover Rice
• Chingri Diye Kochur Loti
• Chingri diye Kochu Shak
• How to Make Kumro Chingri
• Prawn Long Bean Stir Fry
• Narkel Chingri Diye Chichinga
• Exciting Dish of Zucchini shrimp
• Exciting Recipe of Prawn Purple Cabbage
• How to Make Healthy Shrimp Cutlet
• How to make chingri diye lal shaak
• How to make tasty lau pepe chingri
• How to make tempting chingri diye badhakopi
• How to make pui shak diye chingri
• How to make spicy kochu diye chingri
• how to make chola diye pepe chingri
• how to make chingri diye kumro tarkari
• how to make chingri diye mochar ghonto
• how to make chingri diye lau shak
• Flavoursome Ol Chingri (Prawns with Elephant Foot Yam)
• How to make tasty prawn banana
• Potato pointed gourd curry with prawn(chingri diye alu potoler tarkari)
• Jackfruit prawn curry(chingri diye enchorer dalna)

Chingri Diye Pat Shak

Today I will share how to make Chingri Diye Pat Shak / Jute Leaves withPrawn, which is very healthy and delectable. Preparation is very simple andeasy to make. Since jute leaves have a slippery texture, so they are often usedas a thickening agent in soups, stews, and curries. It goes well with hotpiping rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Bengali

Servings 4

Calories

Equipment

• mixing bowl
• A kadai or a fry pan
• Spatula

Ingredients

  

• 200 gm Jute leaves/ pat shak
• 5 prawn (medium)
• 1/2 tbsp panchforons -1/2 t spoon  (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
• 1 tbsp  turmeric powder
• 2 green chili
• 5 cloves garlic(crushed)
• 1 onion (cut into sliced)
• 1 red chili
• 2 tbsp oil
• salt

Instructions

 

• Clean and wash the prawns, then and add turmeric powder andsalt
• Rub the prawns well with them, and keep them aside for 15minutes
• Clean and wash the jute leaves, and cut them into small size
• Heat oil in a pan, slowly drop the marinated prawns in thehot oil, and fry them
• Turn them over to the other side and fry well, and take outfrom the pan
• Add panchphoron, crushed garlic, red and green chili fortempering
• As they sizzle and splutter add the chopped onion and sauté themfor 2 minutes
• Add pinch of turmeric powder and salt, and fry them until theybecome brown in color
• Add the chopped jute leaves and cover the lid and allow themto coon on their own water for 2 minutes
• Open the lid and add 1 cup of water and again cover the lidfor 2 minutes
• Open the cover, mix them well
• Add the fried prawns and cover them for 2 minutes in lowflame
• Open the cover and turn off the heat
• Transfer them to a serving plate and serve hot with hotpiping rice