What2Eat
Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy)
Bengali RecipesSide DishNon-Veg

Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy)

A non-veg Bengali Recipes recipe with prawns, tablespoons poppy seeds - soaked for 20 minutes, potatoes (aloo) - diced into small cubes. Ready in 40 min, serves 4.

Curated byAnanya Chatterjee🇮🇳

Calories
595kcal
Estimated Cost
₹225-375
Carbs74g
Protein30g
Fats20g
Servings Scaler
4

Instructions

21 steps
  1. 1

    To begin making Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy), de-vein, remove the shell and clean the prawns carefully, keeping the tails intact

    prawns(400 grams)tablespoons poppy seeds - soaked for 20 minutes(6)mustard oil - to cook
  2. 2

    Rub the prawns with about half of the turmeric powder and salt to taste

    prawns(400 grams)-/2 turmeric powder (haldi)(1 teaspoon)teaspoons red chilli powder(2)salt - to taste
  3. 3

    Allow to marinate for 20-30 minutes

    tablespoons poppy seeds - soaked for 20 minutes(6)
  4. 4

    Meanwhile when the prawns are marinating, soak the poppy seeds in enough water for about 20 minutes

    prawns(400 grams)tablespoons poppy seeds - soaked for 20 minutes(6)
  5. 5

    Once done, in a mixer grinder, take the drained poppy seeds, green chillies, and a bit of leftover water

    tablespoons poppy seeds - soaked for 20 minutes(6)green chilli(8)teaspoons red chilli powder(2)
  6. 6

    Reserve for later use

  7. 7

    Heat 1 tablespoon of mustard oil in a kadai till smoking hot

    mustard oil - to cook
  8. 8

    Lower the heat and let the oil cool a bit

  9. 9

    Now, add the prawns and fry till light golden (be careful not to over fry the prawns)

    prawns(400 grams)
  10. 10

    Keep aside

  11. 11

    In the same kadai, put in the potato cubes and stir fry till golden brown, cooked and almost tender

    potatoes (aloo) - diced into small cubes(2)mustard oil - to cook
  12. 12

    Keep aside

  13. 13

    Reheat the oil (heat more oil if you need at this stage), add the chopped onions, green chillies and fry till the onions are soft and translucent

    onions - chopped(2)green chilli(8)teaspoons red chilli powder(2)
  14. 14

    Add the remaining turmeric powder, red chilli powder and salt

    green chilli(8)-/2 turmeric powder (haldi)(1 teaspoon)teaspoons red chilli powder(2)salt - to taste
  15. 15

    Cook over a moderate heat till the cooking mixtures comes together and looks cooked

    mustard oil - to cook
  16. 16

    Splash a little water if needed, making sure that the masala does not stick to the pan

  17. 17

    At this stage, add the stir fried potatoes and stir in the posto paste

    potatoes (aloo) - diced into small cubes(2)
  18. 18

    Continue cooking for 4-5 mins over a moderate heat

    mustard oil - to cook
  19. 19

    Add about 1/2 cup of warm water, give it a nice stir and bring to a gentle simmer

  20. 20

    Add the fried prawns, adjust the salt and cook for a further 3-4 minutes till posto gravy thickens to desired consistency

    prawns(400 grams)tablespoons poppy seeds - soaked for 20 minutes(6)mustard oil - to cooksalt - to taste
  21. 21

    Serve Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy) along with hot Steamed rice and Bengali Style Cholar Dal Recipe for lunch or dinner

    prawns(400 grams)tablespoons poppy seeds - soaked for 20 minutes(6)mustard oil - to cook

Rate this recipe

You might also like

Rice Pudding Recipe (Bengali Style Rice Pudding)

Rice Pudding Recipe (Bengali Style Rice Pudding)

⏱️ 40 min

Macher Chop Recipe (Bengali Style Fish Croquettes)

Macher Chop Recipe (Bengali Style Fish Croquettes)

⏱️ 60 min

Baingan/Eggplant Pakora Recipe

Baingan/Eggplant Pakora Recipe

⏱️ 90 min

Dark Chocolate Sandesh (Shondesh) Dipped In Chocolate Recipe

Dark Chocolate Sandesh (Shondesh) Dipped In Chocolate Recipe

⏱️ 50 min

🚀Lazy to cook? Order NowZomatoSwiggy
Original