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Posto Chingri: Traditional Bengali Prawn Recipe
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.
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