Chingri Posto Bata (Prawns Poppy Seeds Chutney - Bengali Style) | How to make Chingri Posto Bata (Prawns Poppy Seeds Chutney - Bengali Style)

By Bethica Das  |  11th Apr 2018  |  
5 from 1 review Rate It!
  • Chingri Posto Bata (Prawns Poppy Seeds Chutney - Bengali Style), How to make Chingri Posto Bata (Prawns Poppy Seeds Chutney - Bengali Style)
Chingri Posto Bata (Prawns Poppy Seeds Chutney - Bengali Style)by Bethica Das
  • Prep Time

    5

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

1

1

About Chingri Posto Bata (Prawns Poppy Seeds Chutney - Bengali Style) Recipe

This is quite an unique and a yummy dish made of fried prawns that are ground to a paste along with poppy seeds, coconut, mustard seeds, etc. It is then sauteed in mustard oil for an authentic Bengali flavour. So all prawn lovers, go for it. Just try this rustic style no-frills recipe and i'm sure you'll love this amazing preparation. The best way is to have it with only plain steamed rice. But you may also try having it with chapatti.

Chingri Posto Bata (Prawns Poppy Seeds Chutney - Bengali Style)

Ingredients to make Chingri Posto Bata (Prawns Poppy Seeds Chutney - Bengali Style)

  • 1/2 cup poppy seeds
  • 1 tbsp. mustard seeds
  • 1 cup prawns, sauteed
  • 2 tbsp. mustard oil
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 2 green chilies
  • 1/4 cup fresh grated coconut
  • 1 tsp. nigella seeds

How to make Chingri Posto Bata (Prawns Poppy Seeds Chutney - Bengali Style)

  1. Heat 1 tbsp. oil in a pan and saute the prawns till light brown. Drain and keep aside to cool. Grind along with poppy seeds, mustard seeds, salt, turmeric powder, coconut and green chilies to a fine paste.
  2. Heat remaining oil and temper with nigella seeds. Saute for a few seconds and then add the ground paste. Stir fry on a low flame till dry. Serve with hot steamed rice.

Reviews for Chingri Posto Bata (Prawns Poppy Seeds Chutney - Bengali Style) (1)

Shelly Sharma6 months ago

Woww...Yummyy...
Reply