Bengali Style Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy) by Archana’s Kitchen

To start off generating Bengali Type Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy), de-vein, take away the shell and clean up the prawns diligently, retaining the tails intact. Rub the prawns with about fifty percent of the turmeric powder and salt to style. Permit to marinate for 20-30 minutes.

In the meantime when the prawns are marinating, soak the poppy seeds in ample h2o for about 20 minutes. As soon as carried out, in a mixer grinder, get the drained poppy seeds, eco-friendly chillies, and a bit of leftover h2o. Reserve for afterwards use.

Heat 1 tablespoon of mustard oil in a kadai till smoking cigarettes hot. Lower the warmth and permit the oil amazing a little bit.

Now, increase the prawns and fry until gentle golden (be careful not to about fry the prawns). Preserve apart.

In the similar kadai, set in the potato cubes and stir fry until golden brown, cooked and almost tender. Preserve aside.

Reheat the oil (warmth much more oil if you need at this stage), increase the chopped onions, green chillies and fry till the onions are comfortable and translucent.

Add the remaining turmeric powder, crimson chilli powder and salt. Cook more than a average heat until the cooking mixtures comes with each other and appears cooked.

Splash a minimal h2o if required, generating confident that the masala does not stick to the pan.

At this stage, add the stir fried potatoes and stir in the posto paste.

Proceed cooking for 4-5 minutes over a reasonable heat. Increase about 1/2 cup of warm drinking water, give it a great stir and provide to a gentle simmer.

Add the fried prawns, adjust the salt and cook dinner for a additional 3-4 minutes until posto gravy thickens to wished-for consistency.

Serve Bengali Type Chingri Posto Recipe (Prawns Cooked In Poppy Seed Gravy) along with very hot Steamed rice and Bengali Design Cholar Dal Recipe for lunch or dinner.