Chingri Posto Recipe with Rice Bran Oil
Here comes a delectable bengali dish that combines the richness of prawns with the earthy flavour of posto (poppy seeds).
We are talking about chingri posto, a traditional delicacy that promises a burst of flavour in every bite.
What’s more?
We’re adding a healthy twist to this classic recipe by using rice bran oil. This is a healthy edible cooking oil that enhances both taste and well-being.
The Magic of Chingri Posto
Chingri posto, also known as prawn in poppy seed paste, is a beloved dish in bengali cuisine cherished for its creamy texture and aromatic spices. This chingri posto recipe perfectly balances the sweetness of prawns with the nuttiness of poppy seeds, creating a dish that’s a feast for the senses.
Embracing Health with Rice Bran Oil
Gone are the days when cooking oils were merely a means to an end. Today, we’re increasingly mindful of the impact our culinary choices have on our health. Rice bran oil from the house of Doctors’ Choice Oil is a heart-healthy option that’s gaining popularity for its numerous benefits.
Let’s start with the Chingri posto recipe–
Ingredients
1. 5 tablespoons of Doctors’ Choice rice bran oil
2. 2 pieces of tiger prawns
3. 4-5 tablespoons of poppy seed paste
4. 3-4 whole red chilies
5. 1/8 teaspoon of whole black cumin seeds
6. 1-2 teaspoons of red chili powder
7. 1/2 teaspoon of turmeric powder
8. 1 large onion, sliced
9. 4-5 green chilies
10. Salt (to taste)
11. Pinch of sugar
12. 1/2 cup of water
Preparation
- Begin by cleaning and seasoning the prawns with salt and turmeric. Set them aside.
Heat rice bran oil in a skillet and add whole red chilies and cumin seeds. Lightly pan-fry the prawns until aromatic, being careful not to overcook them.
- Remove the prawns and add sliced onions to the same oil. Sprinkle a pinch of sugar and saute until translucent.
- Return the prawns to the skillet and add red chili powder, turmeric powder, and salt. Stir for a few minutes.
- Pour in water and cover the skillet. Allow the prawns to cook for 6-8 minutes.
Uncover the skillet and add the poppy seed paste. Cook for another 6-8 minutes until the flavours meld together.
- Before serving, drizzle some rice bran oil on top and garnish with green chilies.
Serve your chingri posto with steaming white rice for a complete culinary experience.
With this chingri posto recipe enriched with the goodness of this healthy edible cooking oil, you can indulge in a flavorful journey without compromising on health. Enjoy every spoonful of this delightful fusion dish.
