Chingri Posto

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Chingri Posto

Prawn aka Chingri is a common seafood to be used in almost every cuisines. Prawn is such a versatile ingredient which takes handful ingredients and minimum time to be done. Indian, continental, mughlai, Japaneese, Chinese, French etc etc almost every cuisine use prawns in their cooking. But prawns has a draw back too, it's highly allergic to many people. Allergic people gets rashes, stomach upset and many other diseases because of eating prawns. Prawns also known as shrimps in many places. These 2 are similar but I think the bigger are known as Prawns and the smellers are shrimps. Such as Jumbo Prawns or Golda Chingri and shrimps as kucho chingri.

In Bengali cuisines prawns and shrimps take a major part, as it can come in any kind of dishes, malaikari, kaliya, jhol are the main, but you can add prawns or shrimps in any vegetable curries like chochori, dalna, ghonto and even in dal. Just add some fried prawns in any dish and it will enhance the flavored. We Bengalis cook shrimps or prawns with or without onion garlic even ginger. In mishmash or chorchori we just add handful of fried prawns at the end of the cooking and ready. Posto is also a popular dish of Bengali cuisine. We cook posto with almost every vegetables. And not only vegetables, even with non veg items too. Aloo posto, potol posto, piaj posto, tomato posto, begun posto etc on the other hand dim posto, rui posto, posto murgi, chingri posto and even we add posto bata in macher jhal too. Today I'll be sharing Chingri Posto recipe with you, which is a family heirloom recipe which I've learnt from my Grand Ma. You would only need very few ingredients to make this Chingri Posto. This is a relatively easy recipe that you can serve with confidence and grace to your guests. So, here is it.




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30 Minutes

30 Minutes



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Meal Type

Ingredients for Chingri Posto

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Preperation steps for Chingri Posto

  Marinate the prawns with little turmeric powder and salt for 30 minutes.

  Mix the poppy seeds and 1 green chili and soak for atleast 1/2 an hour.

  Now, make a fine paste of poppy seeds and green chilli.

  Heat oil in a pan and shallow fry the diced potato adding little turmeric powder and salt. Once the potato pieces are little soft, remove from the oil and keep aside.

  Heat oil again and shallow fry the prawns. Once the prawns turn golden, remove from the heat and keep aside.

  Again, heat oil in the same pan and add green chilies and nigella seeds, saute for 30 seconds.

  Now, add onion. Saute till the onion becomes slightly brown in color.

  Add turmeric powder, chili powder and salt. Keep stirring.

  Now, pour the poppyseeds paste and stir well.

  Add 1 cup of warm water, mix well and cover the lid. Lower the flame and bring it to a boil.

  Open the lid and slowly add the prawns and potato, mix well with the gravy. Check the salt (if less, add some more) and cover the lid again.

  Lower the flame and cook it for 10-15 minutes or until the potatoes get cooked well. Now keep stirring the gravy untill all the excess water completely evaporates and the consistency becomes semi dry makho makho in Bengali.

  Turn off the flame and your Chingri Posto is ready to be served now. Remove it in a serving vessel.

  Serve pipping hot chingri posto with hot steamed rice. Enjoy.

Serving Tips

Serve pipping hot chingri posto with hot steamed rice. Enjoy.

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