Posto Chingri: Traditional Bengali Prawn Recipe

Sea Food

oi-Anwesha Barari

By Anwesha Barari

Wednesday, July 27, 2011, 11:34

Posto Chingri is an Indian prawn recipe that comes straight from the paddy fields of West Bengal. This shrimp recipe is cooked with authentic Bengali spices like Posto, that is poppy seeds and mustard. Posto Chingri is a Bengali recipe is almost as old as the land of Bengal itself. This Indian prawn recipe has been passed down generations as an oral tradition. Posto Chingri is not only an shrimp recipe but is has come be an integral part of Bengali culture.

As is obvious from the name, Posto or poppy seeds give the main flavor to Posto Chingri. The specialty of this Indian prawn recipe is that because poppy seeds on their own have a very bland taste, this dish has an undertone of mustard which is has a sizzling strong taste. The trick in this Bengali prawn recipe is to check the strong taste of mustard from over powering the primary taste of poppy seeds. So if are looking for an exotic non-vegetarian recipe to impress your guest and then try this and get all the compliment you want.

Ingredients For Posto Chingri:
1. Prawns (cleaned but intact with the tail) 10 pieces of medium size
2. Posto ie poppy seeds 2 tablespoons
3. Mustard seeds 1 tablespoon
4. Red Chilli powder 2 teaspoons
5. Onions 2 (thinly sliced)
6. Ginger paste 2 teaspoons
7. Cumin powder (Jeera) 2 teaspoons
8. Kalongi ie Black Cumin seeds 1 teaspoon
9. Green Chillies 4
10. Oil 4 tablespoons
11. Parsley or Coriander leaves
12. Salt and sugar to taste

Procedure:

• Grind the poppy seeds and mustard with a dash of salt in grinder.
• Heat the oil in a deep pan and shallow fry the prawns. Be careful not to over cook the prawns as they lose their taste. About 6-7 minutes for both sides would be just right.
• Now strain the prawns, add Kalongi, and use the same oil to fry the onions.
• When the onions are golden brown add the ginger paste and stir for 3 minutes.
• Add the paste of poppy and mustard seeds and stir continuously for 5 minutes.
• Now add the red chilli and cumin powder and cook for 5 minutes.
• Drop in the prawns and stir as few times, add salt and sugar to taste. pour about one and a half cups of water and the green chillies.
• Let the gravy simmer for 7-8 minutes until it becomes semi dry.
• Garnish with coriander leaves and serve.

Posto Chingri has to be eaten with steamed rice to get the best out of its flavors. You can also try this Indian prawn recipe with other rice dishes like Peas Pulao.