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.
Imagine succulent prawns coated in a creamy, nutty poppy seed paste, infused with the pungent warmth of mustard and the irresistible aroma of mustard oil. Posto Chingri – Bengali Mustard Prawns With Poppy Seeds is a delicious Bengali-style seafood dish that brings traditional flavours and comforting home cooking straight to your table.
Made with juicy chingri (prawns), posto (poppy seeds), shorshe (mustard seeds) green chillies, and a handful of simple ingredients, this Bengali prawn curry is perfect for anyone who loves authentic regional Indian cuisine. The rich, earthy flavour of poppy seeds beautifully complements the sweetness of prawns, while mustard adds a distinctive Bengali touch.
Whether you’re exploring traditional Bengali prawn recipes or looking for a special seafood dish to serve with steamed rice, this Chingri Posto recipe is a wonderful addition to your home-cooked menu. It’s comforting enough for a weekday lunch and flavourful enough to make a weekend Bengali feast feel extra special.
What Is Posto Chingri?
Posto Chingri is a traditional Bengali-style prawn preparation featuring chingri (prawns) cooked with posto (poppy seeds), often with mustard oil and green chillies for a characteristic Bengali flavour.
The defining ingredient is a smooth poppy seed paste, which gives the dish its nutty taste and thick, creamy texture. Depending on the household and regional variation, mustard paste, turmeric, nigella seeds, or other simple seasonings may also be used.
Unlike tomato-heavy prawn curries, this Bengali prawn curry celebrates the natural sweetness of seafood and the earthy richness of poppy seeds. It is especially delicious with hot steamed rice, which soaks up every bit of the fragrant gravy.
Health Benefits of Chingri (Prawns)
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High-quality protein: Prawns provide protein that helps support muscle maintenance and normal body functions.
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Naturally low in carbohydrates: Plain prawns contain very little carbohydrate, although the complete dish’s nutrition depends on the sauce and portion size.
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Vitamin B12: Prawns provide vitamin B12, which supports normal nerve function and red blood cell formation.
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Selenium: They provide selenium, an essential mineral involved in antioxidant defence and thyroid function.
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Iodine: Prawns can contribute iodine, which the body needs to produce thyroid hormones.
Posto Chingri Recipe:
Posto Chingri – Bengali Mustard Prawns With Poppy Seeds is a beautiful celebration of Bengali home cooking, combining tender prawns, nutty posto paste, pungent mustard, and fragrant green chillies in one irresistible dish. Every spoonful delivers a comforting blend of seafood sweetness and earthy, aromatic flavours.
Serve this traditional-inspired Bengali prawn curry with steamed rice, pair it with crispy aloo bhaja, or include it in a special Bengali lunch spread. With a handful of everyday ingredients and a little care while cooking the prawns, you can recreate this regional favourite in your own kitchen.
If you enjoy discovering authentic Indian recipes, let this Chingri Posto recipe inspire your next homemade feast.
- 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.
Explore our collection of Chingri Curry Recipes for more delicious seafood dishes, like this Bati Chingri.
Serving Suggestions for Posto Chingri
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🍚 Steamed white rice: The classic accompaniment for soaking up the nutty, mustard-infused gravy.
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🌾 Basmati rice: A fragrant alternative for a special lunch or dinner.
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🥒 Cucumber and onion salad: Adds freshness and crunch alongside the rich curry.
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🥔 Aloo Bhaja: Thinly sliced, crispy Bengali fried potatoes bring a delightful textural contrast.
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🥬 Shaak Bhaja: A simple leafy-green stir-fry balances the meal with earthy flavours.
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🍋 Lemon wedges and green chillies: Serve on the side for those who enjoy extra tanginess and heat.
Variations for Bengali Prawn Curry
- Classic Chingri Posto: Keep the dish simple with poppy seed paste, green chillies, nigella seeds, and mustard oil for a traditional, nutty flavour.
- Mustard-Forward Posto Chingri: Increase the mustard paste slightly for a sharper, more pungent gravy. Add it gradually so it complements rather than overwhelms the poppy seeds.
- Spicy Green Chilli Version: Add extra slit green chillies during tempering for a bolder Bengali-style preparation.
- Onion-Enhanced Version: Add a small amount of thinly sliced onion after tempering for a sweeter, fuller flavour. This is a variation rather than a requirement for every traditional recipe.
- Vegetarian Posto Alternative: Replace prawns with potatoes, pointed gourd, or another suitable vegetable to create a vegetarian posto dish inspired by Bengali home cooking.
Tips for Perfect Posto Chingri
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✅ Use fresh or properly thawed prawns: Choose prawns with a fresh, mild smell and firm texture.
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✅ Soak the posto: Soaking softens the seeds and helps produce a smoother paste.
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✅ Grind the paste finely: A smooth poppy seed paste gives the gravy its signature creamy texture.
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✅ Use mustard oil thoughtfully: Heat it carefully before tempering to mellow its raw pungency, without letting it smoke excessively.
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✅ Keep the heat low: Poppy seed and mustard pastes can stick or scorch if cooked over high heat.
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✅ Avoid overcooking prawns: They become tough and rubbery when cooked for too long. Cook until opaque and just firm.
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✅ Adjust the gravy consistency: Add warm water gradually to create a thick, spoon-coating sauce.
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✅ Balance the mustard: Too much mustard can overpower the subtle nuttiness of posto. Add it gradually to taste.
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✅ Serve fresh: The dish tastes best freshly prepared, with the gravy warm and the prawns tender.
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✅ Prepare the posto paste ahead: Soak and grind the poppy seeds in advance, then refrigerate the paste promptly until needed.
💛 You Might Also Love
- 🌿 Lal Shak Bhaja: A simple, flavourful Bengali red amaranth stir-fry that’s earthy, vibrant, and perfect with steamed rice.
- 🍗 Chicken Kosha: A rich, slow-cooked Bengali chicken curry with deeply caramelised onions and aromatic spices—ideal for a special weekend feast.
- 🍛 Dhokar Dalna: A much-loved Bengali vegetarian delicacy featuring spiced lentil cakes simmered in a flavourful curry.
Prawn Posto Recipe details below:
Posto Chingri Recipe Bengali
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
If you don’t have store bought mustard powder, grind 1 tbsp of mustard seeds to a fine paste with a little water.
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