Posto Chingri – Bengali Mustard Prawns With Poppy Seeds | Chingri Posto

Posto Chingri

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

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.

Course Side Dish

Cuisine Bengali

Prep Time 15

Cook Time 30

Total Time 45

Servings 3

Calories 196kcal

Author Shil

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.