Chingri Posto (Prawns cooked in Poppy Seed Paste)

With chingri posto this morning, I continue my sojourn on Posto enthusiasm.

This time its the delectable chingri (prawns) cooked in the humble posto. The chilli-spiked posto and the slightly caramelised onions uplift the flavour of the prawns several notches higher.

Do give my chingri posto a try !!! You are guaranteed to turn into an addict !!

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Chingri Posto (Prawns cooked in Poppy Seed Paste)

Chingri Posto. Delectable prawns cooked in the humble posto. The chilli-spiked posto and the slightly caramelised onions make this dish divine !!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Bengali, Indian

Ingredients

  

• 300 g medium sized prawns
• 5 tbsps posto paste (Poppy seeds soaked in warm water for about 20 minutes, then removed from water and blended to a paste with 2 tbsp of water and 3-4 green chillies)
• 3 large potatoes diced into small cubes
• 2 large onions chopped
• 3-4 green chillies slit
• 1.5 tsp turmeric powder
• 2 tsp red chilli powder
• 4 tbsp mustard oil
• 1/4 cup corinader leaves finely chopped
• salt to taste

Instructions

 

• Deshell, de-vein and clean the prawns carefully, keeping the head and tails intact.
• Rub the prawns with a little turmeric powder and salt. Heat 1 tbsp of mustard oil in a frying pan till smoking hot. Cool the oil. Add the prawns and fry till light golden (be careful not to over fry the prawns). Keep aside.
• Fry potato cubes till golden brown and tender. Keep aside.
• Reheat the same oil, add the chopped onions, green chillies and fry till the onions are soft. Add the remaining turmeric powder, red chilli powder and salt.
• Cook over a moderate flame till oil has been released from the masala. Splash a little water if needed, making sure that the masala does not stick to the pan.
• At this stage, add the fried potatoes and stir in the posto paste. Continue cooking for 4-5 mins over a moderate flame.
• Add 1/2 cup of warm water, give it a nice stir and bring to a gentle simmer.
• Add the fried prawns, adjust the salt and cook for a further 3-4 mins till posto gravy thickens.
• Finish with a generous drizzle of mustard oil and chopped coriander leaves. Serve hot with steamed rice.

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Chingri Maacher Bati Chorchori (Prawn curry, Bengali style) Chingri Maacher Malakari (Prawn Malaikari) Shorshe Narkel Chingri (Prawns with Grated Coconut and Mustard Paste) Chingri Barfi Curry