Posto Chingri Recipe Bengali
Craving authentic Bengali flavours? Try this delicious Posto Chingri recipe featuring succulent prawns cooked in a creamy, nutty poppy seed paste with mustard, green chillies, and aromatic mustard oil. This traditional Bengali prawn curry pairs perfectly with steaming hot rice for a comforting homemade meal.
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.