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

           In my quest to discover some traditional and lost recipes, I came across this simple and  yummy recipe of fried prawns that are ground to a paste along with poppy seeds, coconut, mustard seeds, etc. It is then sautéed 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 and unique preparation. The best way is to have it with only plain steamed rice. But you may also try having it with chapatti. 

• 1/2 cup poppy seeds
• 1 tbsp. mustard seeds
• 1 cup prawns, clean & deveined
• 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 (kalonji)

          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.

          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.




Note - This recipe was prepared during one of my visits to India.