Posto Chingri or Chingri Posto is a traditional Bengali prawn recipe wherein prawns are simmered in a poppy seed paste (Posto). This Indian prawn posto recipe has a distinctive flavour and can be served as a side dish for lunch or dinner.
Prawns in creamy mustard poppy seed sauce is easy to prepare and best served over rice or with Indian flatbread. Shorshe Chingri Posto is a delectable Bengali recipe cooked with traditional spices. Mustard prawns in poppy seeds gravy have a wonderful flavour and the right consistency. Learn how to make this Bengali chingri recipe.
Shorshe Posto Chingri Recipe Bengali:
Mustard prawns is easy and quick with lots of flavour. It’s absolutely delicious when served over Basmati rice.
To make this yummy posto diye chingri recipe, marinate prawns with turmeric, salt and chilli powder. Leave it to rest for 10 mins.
2. Soak the poppy seeds in warm water for about 10 minutes and then grind to a smooth paste.
3. Add a little water and salt to the mustard powder and make a paste. Keep aside.
4. Chop potatoes, onions and coriander leaves and slit the green chillies.
5. 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.
6. Put in the potatoes in the same oil and fry till they turn a light brown. Remove and set aside.
7. 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.
8. Put in ½ tsp of ginger paste and sauté till the raw smell goes away.
9. Add the poppy seed paste and mustard paste. Mix well and cook for 4-5 minutes.
10. Add red chilli powder and cumin powder. Blend well.
11. Tip in the fried prawns and potatoes. Stir well. Add salt and sugar and 1 cup of water. Cover and cook till the potatoes are done and the posto chingri gravy thickens.
12. Drizzle some mustard oil on top, garnish with coriander leaves and remove. Serve Bengali Posto Chingri with Rice or Rotis.
Aloo Chingri Posto Recipe details:
- Prawns – 200gms, medium size
- Salt – ¼ tsp
- Chilli Powder – ¼ tsp
- Turmeric – ¼ tsp
- 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
- 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.
* If you don’t have store bought mustard powder, grind 1 tbsp of mustard seeds to a fine paste with a little water.