Chingri Posto / Prawns in Poppy seed paste

Bengali’s love for Chingri and Posto is since time in memorial. Nobody knows which is more favourite- Chingri or Posto. To me Chingri is more than Posto. Though my family is from a region where people must have Posto or Poppy seed made cooked food everyday, I, being born in Calcutta can have once a month or once in a fortnight. This of course my Late Father could never imagine. He had everyday such was his liking. Today for lunch I made Posto Chingri or Prawn in Poppy seed paste, quite a popular food

Serves 2 people

Preparation time – 10 mins, Cooking time-20 mins


10-12 prawns well washed and deveined

5-6 Tbsp Poppy seed paste with minimal water

2-3 green chillies slit

1 medium size onion chopped fine

1/4 tsp kalonji

1/2 tsp turmeric powder

A pinch of red chilli powdrt

1/4 cup mustard pil

Salt as per taste


Smear the prawns with red chilli powder and salt and set aside. In a wok heat oil and fry the prawns 2-3 mins and set aside. In the same wok add oil and add kalonji and green chillies, when splutters add chopped onion and fry till golden in colour. Add Poppy seed paste and keep stirring until a good aroma is there and oil leaves surface. Add turmeric powder and salt and stir well. Add little water for the consistency you desire and then add fried prawns. Mix well and cover on slow flame for 2 mins. Set aside and enjoy hot with steamed rice

Smear the prawns
Fry onions and green chillies in the oil
Add Posto
Add turmeric powder and stir well
Add water and stir the prawns
Get the desired consistency
Enjoy with hot steamed rice

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