Chingri Posto Recipe with Rice Bran Oil

Ideal For

Lunch

Food Type

Non-Veg

Ingredients

How To Cook

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

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.

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