Posto Chingri or Chingri Posto is a traditional Bengali prawn recipe wherein prawns are simmered in a poppy seed paste (Posto). This Indian prawn recipe has a distinctive flavour and can be served as a side dish for lunch or dinner.
Posto Chingri Recipe:
Chingri Posto is a delectable Bengali recipe cooked with traditional spices.
- To make this yummy Prawn Posto recipe, firstly marinate prawns with turmeric, salt and chilli powder. Leave it to rest.
- Meanwhile, soak the poppy seeds in warm water for about 10 minutes and then grind to a smooth paste.
- Add a little water and salt to the mustard powder and make a paste. Keep aside.
- Then chop potatoes, onions and coriander leaves and slit the green chillies.
- Heat oil in a frying pan and toss in the prawns. Lightly fry them till they get some colour on them. Remove and keep aside.
- Then put in the potatoes in the same oil and fry till they turn a light brown. Remove and set aside.
- Add onions seeds to the same oil and once they start to splutter, add the chopped onions and slit chillies. Fry till the onions start to brown.
- Put in ½ tsp of ginger paste and sauté till the raw smell goes away.
Add the poppy seed paste and mustard paste. Mix well and cook for 4-5 minutes.
- Sprinkle red chilli powder and cumin powder. Blend well.
- After this, tip in the fried prawns and potatoes. Stir well.
- Season with salt and sugar and 1 cup of water. Cover and cook till the potatoes are done and the gravy thickens.
- Finally, drizzle some mustard oil on top, garnish with coriander leaves and remove.
- Serve Posto Chingri with Rice or Rotis.
If you are searching for more easy chingri curry recipes, then do try out Bati Chingri.
Prawn Posto Recipe details below:
Posto Chingri Recipe Bengali
Chingri aloo posto is an authentic Bengali prawn recipe cooked with poppy seeds and mustard. A blend of poppy seeds paste and mustard paste gives Chingri macher posto a robust flavour.
Servings: 3
Calories: 196kcal
Ingredients
For marination:
- Prawns – 200gms, medium size
- Salt – ¼ tsp
- Chilli Powder – ¼ tsp
- Turmeric – ¼ tsp
For the gravy:
- Potatoes – 2 medium
- Onions – 2 medium
- Green Chillies – 2
- Poppy seeds – 2 tbsp
- Mustard powder, store bought – ½ tbsp
- Onion seeds/Kala Jeera – ½ tsp
- Ginger paste – ½ tsp
- Turmeric – ¼ tsp
- Red chilli powder – ¼ tsp
- Cumin powder – 1 tsp
- Sugar – ¼ tsp
- Oil – 1 ½ tbsp
- Mustard oil (optional – 1tsp)
- Coriander leaves – 1 tbsp
Instructions
- Clean and devein the prawns. Sprinkle salt, turmeric and red chilli powder, mix well and keep the prawns aside.
- Soak the poppy seeds in warm water for about ten minutes and then grind to paste.
- Add a little salt to the mustard powder and make a paste with a little water. (Alternatively, you can grind 1 tbsp of mustard seeds to paste).
- Peel and cube the potatoes. Chop the onions and coriander leaves. Slit the green chillies.
- Heat oil in a frying pan. Toss in the marinated prawns and lightly sauté them. Don’t overcook them. Drain and remove.
- Next, put in the potatoes and sauté them till they turn slightly brown. Remove with a slotted spoon and keep aside.
- In the same pan put in kala jeera and allow it to pop. Next add the onions and green chillies. Sauté till the onions brown.
- Add ½ tsp of ginger paste and fry.
- Tip in the poppy seeds paste and mustard paste. Stir it well and cook for 4-5 minutes.
- Sprinkle red chilli powder and cumin powder. Combine well.
- Add the prawns and potatoes. Mix well. Sprinkle salt and sugar, pour in 1 cup of water and cook covered for-7-8 minutes till the posto gravy thickens and the potatoes are soft. Top with a teaspoon of mustard oil. Remove and garnish with coriander leaves.
- Serve Chingri Posto with steamed rice.
Notes
* You can also add about ¼ cup of coconut paste.
If you don’t have store bought mustard powder, grind 1 tbsp of mustard seeds to a fine paste with a little water.
If you don’t have store bought mustard powder, grind 1 tbsp of mustard seeds to a fine paste with a little water.
