Chingri Posto - A Bengali Prawn Curry in Poppy Seeds paste

In traditional Bengali cuisine there are a lot of preparations with poppy seeds paste. This one is a yummy prawn preparation with poppy seeds paste and mustard paste. The relatively bland taste of poppy seeds paste is nicely blended with the strong taste of mustard paste and the gravy becomes thick with coconut paste. This is not a recipe which takes a large amount of time. You and your family will like this for sure.

Preparation Time: - 10 min

Cooking Time: - 30 min

Servings: - 2~3 persons

Ingredients:-

• 8 pieces Large prawn (approx. 300 gm.)
  
  
  
  
• 1 large Onion
• 4~5 tbsp Poppy seed paste
• 4 tbsp Coconut powder
• ½ tbsp mustard paste ( I used readymade paste from Sunrise mustard powder but you may grind mustard seeds to make mustard paste )
• 2 whole Green chilli ( you can give red chili also)
• 2 tsp Kashmiri Chilli powder
• ½ tsp Cumin seeds (whole black Jeera)
• 1 tsp Turmeric powder
• 5~6 tbsp Mustard oil as it is authentic Bengali preparation but you can use any vegetable oil if you do not like the smell.
• Salt according to taste. You can add little bit sugar if you have a sweet tooth.
• ½ cup Water

Preparation:-

1. First remove the shell, remove the central vein of the prawn and clean thoroughly. In case you used the frozen prawns then no need to do this as they are already peeled and deveined.
2. Apply salt and turmeric powder – marinate the prawn for about 15 minutes.
   
3. Chop the onion and keep aside
4. Make a poppy seed paste by grinding.
5. Sprinkle some water to the coconut powder to make a thick paste.
6. Heat oil in a Skillet / frying pan in high flame.
7. When sufficiently heated, turn the burner to medium and add cumin seeds and a green chilli to it.
   
8. When the spices spluttered add the marinated prawn and shallow fry them. Please be careful not to overcook it as it will release the water and will make the prawn pieces hard. Keep them aside.
   
   
   
   
9. In the same vessel and with same oil add the chopped onion.
   
10. Sauté for few minutes till they turn light brown and transparent.
11. Add a little bit of sugar if you prefer.
    
12. When sugar is caramelized add the already fried prawn.
    
13. Mix together well
14. Add Kashmiri chili powder, turmeric powder and salt as per taste.
    
15. Sauté for couple of minutes
16. Add water, place the lid and keep boiling for 8~10 minutes in low flame.
    
17. When the prawn is almost done pour the coconut paste, mustard paste and poppy seeds paste in that order. Please stir continuously so that the pastes are mixed properly
    
18. Cook for another 2~3 minutes
19. This preparation needs the gravy to be thick – so adjust your cooking time accordingly.
20. Turn the burner off. Your dish is ready.
    

Serve hot with steamed rice or any form of flavored rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.