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POSTO CHINGRI (PRAWN IN POPPY SEED POSTO)

Course: main
Preparation time: 15 mins
Cooking time: 20 mins

Ingredients :

Prawns. : 300 grams
Chopped Onion:   2 
Chopped Tomato: 2
Potatoes: 2 medium sizes diced into small cubes.
Mustard Oil: 4 tbsp 
Salt to taste 
Sugar: 1- 2 tsp
Turmeric Powder:1 tsp 
Chilli Powder. : 2 tsp 
Nigella (Kalo jeera) Seeds little
Green Chilli Paste 2  also 3 - 4 whole green chillies (slit)
Poppy Seeds Paste 4 tbsp
(Poppy seeds soaked in warm water for about 10 minutes, then removed from the water and blended to a paste with 2 tbsp of water and 3-4 green chillies and a pinch of salt)
Ghee: 1 tsp.

Procedure:


Clean the prawns carefully, de-shelled, and de-veined keeping the tails intact.
  1. Rub the prawns with a little turmeric powder and salt. Heat 1 tbsp of mustard oil in a frying pan till smoking hot.  Add the prawns and fry till light golden (be careful not to over fry the prawns). Now keep prawns aside.
  2. Fry potato cubes till golden brown and soft. Keep aside.
  3. Reheat the same oil, add nigella seed then add the chopped onions, green chillies and fry till the onions are soft. Add the chopped tomatoes. Add the remaining turmeric powder, red chilli powder, sugar, and salt.
  4. Cook over a medium flame till the oil has been released from the masala. Pour a little water, making sure that the masala does not stick to the pan.
  5. At this stage, add the fried potatoes and stir in the posto paste. Continue cooking for 4-5 mins over a medium flame.
  6. Add 1 cup of warm water, give it a good stir and bring to a simmer.
    Add the fried prawns, adjust the salt and cook for a further 3-4 mins till posto gravy thickens. Add Ghee at this point.
  7. Pour it in and serve it hot with steamed rice.

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Location: Kolkata, West Bengal, India

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