Prawns in Mustard and poppy seed paste / Postu chingri

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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


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

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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.


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