Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy)
Embark on a culinary journey to the heart of Bengali cuisine with this exquisite recipe for Bengali Style Chingri Posto, where succulent prawns are enveloped in a rich and creamy poppy seed gravy. This dish beautifully captures the essence of traditional Bengali flavors and is perfect for serving alongside steamed rice and a comforting bowl of Cholar Dal. Let’s dive into the vibrant world of spices and textures that this recipe brings to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns | 400 grams |
| Poppy seeds | 6 tablespoons (soaked for 20 minutes) |
| Potatoes (Aloo) | 2 (diced into small cubes) |
| Onions | 2 (chopped) |
| Green Chillies | 8 (adjust to taste) |
| Turmeric powder (Haldi) | 1-1/2 teaspoons |
| Red Chilli powder | 2 teaspoons |
| Mustard oil | To cook (approximately 3 tablespoons) |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 30 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sodium | 600 mg |
Preparation Time
| Task | Time |
|---|---|
| Preparation | 10 mins |
| Cooking | 30 mins |
| Total | 40 mins |
Servings
| Servings |
|---|
| 4 |
Cuisine
| Type |
|---|
| Bengali Recipes |
Course
| Type |
|---|
| Side Dish |
Diet
| Type |
|---|
| Non-Vegetarian |
Instructions
To begin the preparation of the Bengali Style Chingri Posto, first, ensure that you have clean, fresh prawns. Carefully de-vein, remove the shell, and clean the prawns, taking care to leave the tails intact for presentation. Once prepared, rub the prawns with half of the turmeric powder and a generous pinch of salt, allowing them to marinate for 20-30 minutes. This initial step is crucial as it infuses the prawns with flavor and ensures they remain tender.
While the prawns are marinating, take your poppy seeds and soak them in enough water for approximately 20 minutes. After soaking, drain the poppy seeds and transfer them to a mixer grinder along with the green chillies and a splash of the leftover water from soaking. Grind these ingredients into a smooth paste, which will form the base of the rich gravy. Set this mixture aside for later use.
In a kadai or a heavy-bottomed pan, heat about 1 tablespoon of mustard oil until it is smoking hot, then lower the heat slightly to allow the oil to cool down a bit. Add the marinated prawns to the kadai and fry them until they turn a light golden color, which should take just a few minutes. Be cautious not to over-fry the prawns, as they will continue cooking later in the gravy. Once they are done, remove them from the pan and set them aside.
In the same kadai, add the diced potato cubes, stir-frying them until they achieve a lovely golden brown color and are almost tender. Once they are ready, remove them from the pan and set aside alongside the prawns.
Reheat the oil in the kadai, adding more oil if necessary to ensure there’s enough for frying the onions. Incorporate the chopped onions and green chillies, sautéing them until the onions become soft and translucent, which should take about 5 minutes. Once the onions are cooked, add the remaining turmeric powder, red chilli powder, and salt, stirring to combine the spices with the onion mixture. Cook over moderate heat, allowing the flavors to meld together, and if needed, splash a little water to prevent the masala from sticking to the pan.
With the base now prepared, it’s time to add the stir-fried potatoes to the kadai, followed by the poppy seed paste that you prepared earlier. Stir everything together, allowing the mixture to continue cooking for an additional 4-5 minutes over moderate heat. Gradually add about half a cup of warm water, stirring well to ensure a smooth consistency, and bring the mixture to a gentle simmer.
Now, it’s time to return the fried prawns to the pan. Adjust the salt according to your taste and allow the dish to cook for another 3-4 minutes, ensuring the gravy thickens to your desired consistency. The prawns should be cooked through and well-coated with the creamy poppy seed gravy, which should have a rich, velvety texture.
Once everything is well-combined and the prawns are perfectly cooked, serve your Bengali Style Chingri Posto hot, ideally paired with steaming rice and a side of Bengali Style Cholar Dal. This dish not only embodies the essence of Bengali cooking but also offers a delightful culinary experience that will leave your guests wanting more.
Conclusion
Bengali Style Chingri Posto is more than just a dish; it’s a celebration of flavors that highlights the unique ingredients and cooking methods of Bengali cuisine. Whether you are enjoying a family meal or entertaining guests, this recipe is sure to impress and satisfy. Dive into this culinary adventure and enjoy the luscious taste of prawns in a creamy poppy seed gravy, an unforgettable delight that embodies love in every bite.
