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

Apr-11-2018
Bethica Das
5 minutes
Prep Time
15 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • West Bengal
  • Main Dish

Ingredients Serving: 3

  1. 1/2 cup poppy seeds
  2. 1 tbsp. mustard seeds
  3. 1 cup prawns, sauteed
  4. 2 tbsp. mustard oil
  5. 1/2 tsp. turmeric powder
  6. salt to taste
  7. 2 green chilies
  8. 1/4 cup fresh grated coconut
  9. 1 tsp. nigella seeds

Instructions

  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 (1)  

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Shelly Sharma
Apr-12-2018
Shelly Sharma   Apr-12-2018

Woww...Yummyy...

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