Bhapa Chingri Posto Recipe Using Mustard Oil

Chingri a.k.a. Prawns, holds an incredible history with Bengal as the region’s rich culinary and cultural tapestry is finely intertwined with it. The eastern Indian state of Bengal has a long history with seafood, and prawn dishes are a major component of the region’s culinary legacy.

Prawns have been a staple of the local cuisine for ages, appearing in customary meals highlighting Bengal’s unique characteristics. Prawns are used in many dishes, such as the famous Bengali “Bhapa Chingri Posto” (steamed prawns with poppy seeds), showcasing the region’s culinary prowess.

The most basic cuisine created using “Posto” (poppy seed) is “Kaancha Posto Bata,” or raw poppy seed paste. It is produced by mixing wet poppy seed paste with raw onion, green chilli, salt, and organic kachi ghani mustard oil for cooking, and then serving it cold over rice.

INGREDIENTS

• ¾ cup Poppy Seed Paste
• ¼ cup Grated Coconut
• 1 Large Potato (Julienne)
• 1 Big Onion (finely chopped)
• 2-3 Green Chillies (finely chopped)
• 12-15 pcs Prawns
• Salt (according to taste)
• 3-4 tbsp Doctors’ Choice Kachi Ghani Mustard Oil

Preparation

Step 1:

Let ½ cup posto/poppy seeds soak in ¼ cup water for 15 to 20 minutes. Afterwards, use your wet grinder to crush the seeds into a smooth paste. Add sprinklings of water to the mixture during preparation, just enough to help with grinding.

Step 2:

To steam the posto, place the wet poppy seed paste in a steel tiffin box.

Step 3:

After cleaning, devein the prawns. The strong smell of the prawns can be neutralized by washing with a small amount of lemon juice.

Step 4:

Fry the potatoes in hot oil in a pan. Instead of being crispy like French fries, it should be mushy.

Step 5:

Combine the posto paste, fried potato, onion, green chilli, chopped coconut, scraps, salt, and Kachi Ghani Mustard Oil in a steel dish or tiffin box that has a tight-fitting lid. If necessary, add more water. Blend thoroughly. Add some more mustard oil to the mixture.

Step 6:

You can either use a pressure cooker or a large, lidded container, such as a kadhai, to heat the water. 

Step 7:

Put the tiffin box with the mixture in the pressure cooker or kadhai and cover it with the lid.

Step 8:

Let the mixture cook for 5-8 minutes inside the cooker/kadhai.

Step 9:

After 15 minutes, take the tiffin box out of the pressure cooker and serve.

Enjoy this traditional Bengali meal accompanied by freshly cooked steaming rice and bask in its rich flavours. Tastes so good that every homemade treat becomes a divine recipe when you use Doctors’ Choice Organic Mustard Oil for cooking to enhance your culinary expertise.