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
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