Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy)

Poppy seed based semi dry sabzi with succulent prawns, served as side dish with steamed rice

Maumita Paul
Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy)
803 ratings.

Bengali Style Chingri Posto Recipe is a side dish made with prawns cooked in a poppy seed paste. The chingri or prawns have to deveined and marinated with turmeric and salt for about half an hour. The poppy seeds are also soaked long enough to soak water, and then ground with green chillies and then added to the cooking chingri. The chilli-spiked posto and the slightly caramelised onions make this dish divine !!

Serve Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy) along with hot Steamed rice and Bengali Style Cholar Dal Recipe for lunch or dinner.

If you like this recipe, try more recipes like

  1. Dal Chingri (Bengali Style Channa Dal And Prawns) Recipe
  2. Mocha Chingri Manohara Recipe (Shrimps Stuffed Banana Flower Kofta Curry)
  3. Pepe Chingri Recipe (Green Papaya Prawn Curry)

Cuisine: Bengali Recipes
Course: Side Dish
Diet: Non Vegeterian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 400 grams Prawns
  • 6 tablespoons Poppy seeds , soaked for 20 minutes
  • 2 Potatoes (Aloo) , diced into small cubes
  • 2 Onions , chopped
  • 8 Green Chillies
  • 1-1/2 teaspoon Turmeric powder (Haldi)
  • 2 teaspoons Red chilli powder
  • Mustard oil , to cook
  • Salt , to taste

How to make Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy)

  1. To begin making Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy), de-vein, remove the shell and clean the prawns carefully, keeping the tails intact. Rub the prawns with about half of the turmeric powder and salt to taste. Allow to marinate for 20-30 minutes.

  2. Meanwhile when the prawns are marinating, soak the poppy seeds in enough water for about 20 minutes. Once done, in a mixer grinder, take the drained poppy seeds, green chillies, and a bit of leftover water. Reserve for later use.

  3. Heat 1 tablespoon of mustard oil in a kadai till smoking hot. Lower the heat and let the oil cool a bit.

  4. Now, add the prawns and fry till light golden (be careful not to over fry the prawns). Keep aside.

  5. In the same kadai, put in the potato cubes and stir fry till golden brown, cooked and almost tender. Keep aside.

  6. Reheat the oil (heat more oil if you need at this stage), add the chopped onions, green chillies and fry till the onions are soft and translucent.

  7. Add the remaining turmeric powder, red chilli powder and salt. Cook over a moderate heat till the cooking mixtures comes together and looks cooked.

  8. Splash a little water if needed, making sure that the masala does not stick to the pan.

  9. At this stage, add the stir fried potatoes and stir in the posto paste.

  10. Continue cooking for 4-5 mins over a moderate heat. Add about 1/2 cup of warm water, give it a nice stir and bring to a gentle simmer.

  11. Add the fried prawns, adjust the salt and cook for a further 3-4 minutes till posto gravy thickens to desired consistency.

  12. Serve Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy) along with hot Steamed rice and Bengali Style Cholar Dal Recipe for lunch or dinner.

Maumita Paul

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Last Modified On Thursday, 21 September 2017 08:57
     
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