Prawns in Mustard and poppy seed paste / Postu chingri


IMG_2215 (2230 x 1718)

Poppy seeds paste has a delicate and addictive taste to it. Now combine this with the delicate taste of Prawns….I know it does sound amazing. For Bengalis postu or poppy seeds paste is part of daily diet, but for a non Bengali it is usually used in rich and thick gravies. This is a very simple preparation without much spices etc …as many good cooks say that the best food is made with least number of ingredients.

Preparation time- 10 min

Cooking time- 10 min

Ingredients

Prawns- 500 gm

Poppy seed- 1 tbsp

Mustard seeds-                ½ tbsp

Onions- julienned 1 cup

Green chilli- 2

Panch phoron- ½ tsp

Turmeric Powder- 2 tsp

Salt as per taste

Mustard oil- 2 tbsp

IMG_2221 (2416 x 1108)

Method

Peel and wash the prawns. Marinate in turmeric and salt and keep aside. Meanwhile grind poppy seeds and mustard seeds with a bit of water to a paste consistency. Add around 2 tsp water to the paste. Keep aside. In a wok heat oil and fry prawns. Do not deep fry them; keep around 2 min each side. Drain on tea towel and keep aside. In the oil add panch phoron, and then green chili. Add onions and sauté for 2 minutes. Let them be caramelized and then add prawns to it. Stir so as the prawns are coated in the oil and then slowly add the paste of poppy n mustard seeds. The trick here is to not stir the watery paste as it will help the bitter mustard seed shells stay at the bottom. Stir in the whole paste along with some water and add salt. Allow it to boil and then simmer for 1 minute. Enjoy with hot rice.

Published by Richa Bhargava Mitra

A food enthusiast who finds cooking a stress buster. A core Rajasthani married to a Bengali, my kitchen is always happily churning out dishes covering both the states as well as many other experiments including all things sweet :) Baking has never been a part of my growing years and messing around in the kitchen schedule. Primarily because baking without egg never seemed like an option...why ? Well this goes wayyy back. I am a Bhargava who are strictly vegetarians by choice and religion. Hence no onion, garlic , eggs etc can even enter the house..forget the kitchen. But growing years of every generation had their share of baked goodies which always had eggs. My Grandfather ( Mother's father) used to assist in a bakery during his college days in Rawalpindi..this was before India's independence and hence all the bakeries etc were British. My grampa still swears by the taste of all the amazing patisseries and almond milk etc. My mother had her share during her Convent school days and so did I. For my father there was a twist, by the time he grew up his mother had allowed onion and eggs in kitchen ....yippeee. But then eventually every one grows up and the religion factor comes into the picture. Hence till date at my Mother's place no onion in the kitchen. But i married a bengali who was nowhere near to be a vegetarian. So after many... failed, not so successful, will do, oohh good, disaster, can you keep the taste consistent, too much salt and loads of patience i have finally managed to start cooking the way dishes are supposed to be. Hence my blog focuses on baked goodies, vegetarian Bhargava food and Bengali food that i have learned from my husband and In laws. Not to miss the name SweetJaw as i cannot stay away from sweet ..not in any form but i guess cakes, cookies, tarts, pastries, Indian sweets in fact any things that is either baked, deep fried, and has chocolate , icing sugar is bound be the best. So my blog's name is shamelessly SweetJaw

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