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.

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.

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

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

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

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.

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

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

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

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.

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

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.