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

Step 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

Step 2: Rub the prawns with about half of the turmeric powder and salt to taste

Step 3: Allow to marinate for 20-30 minutes

Step 4: Meanwhile when the prawns are marinating, soak the poppy seeds in enough water for about 20 minutes

Step 5: Once done, in a mixer grinder, take the drained poppy seeds, green chillies, and a bit of leftover water

Step 6: Reserve for later use

Step 7: Heat 1 tablespoon of mustard oil in a kadai till smoking hot

Step 8: Lower the heat and let the oil cool a bit

Step 9: Now, add the prawns and fry till light golden (be careful not to over fry the prawns)

Step 10: Keep aside

Step 11: In the same kadai, put in the potato cubes and stir fry till golden brown, cooked and almost tender

Step 12: Keep aside

Step 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

Step 14: Add the remaining turmeric powder, red chilli powder and salt

Step 15: Cook over a moderate heat till the cooking mixtures comes together and looks cooked

Step 16: Splash a little water if needed, making sure that the masala does not stick to the pan

Step 17: At this stage, add the stir fried potatoes and stir in the posto paste

Step 18: Continue cooking for 4-5 mins over a moderate heat

Step 19: Add about 1/2 cup of warm water, give it a nice stir and bring to a gentle simmer

Step 20: Add the fried prawns, adjust the salt and cook for a further 3-4 minutes till posto gravy thickens to desired consistency

Step 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