Posto chingri...

Bengali New Year is knocking the door. Get ready to make authentic Bengali dishes.......

Poila Baisakh Special Recipe...

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.