Sunday, 26 February 2017

Narkol Posto Chingri

This dish is a combination of two of the Bengali delicacies, prawn and posto or poppy seed paste. The gravy is made using onions and desiccated coconut, then it was given a nutty flavor with 'posto bata' or poppy seed paste. When the gravy is almost done, we  I have dunked the lightly sauteed prawns into the gravy and given it a nice bath.. Delicious with a plate of steamed rice.


  • Prawns - 500 gms cleaned and shelled
  • Potato 1, cubed
  • Onion - 2 , finely chopped
  • Dessicated coconut - 2 tbsp
  • Poppy seed paste - 3 tbsp
  • Green chille - as per taste
  • Ginger paste - 1 tsp
  • Salt, turmeric, sugar - a pinch

Make a paste of poppy seed along with green chilli. Keepp it aside.

In a wok, fry the potato cubed with some salt and turmeric. Keep aside.

In the same pan, fry the prawns till golden.

In the same wok, add some more mustard oil. Then add chopped onion with a pinch of salt and sugar and fry till golden brown. The sugar will enhance the color of the dish.

Next add salt, turmeric, kashmiri chilli powder mixed in some water. Let the water evaporate.

Add the desiccated coconut and fry over low flame.

Add the poppy seed paste and nicely incorporate into the masala.

Add the potatoes and 1 cup of hot water. Let it boil.

When potatoes are almost done, add the fried prawns and cook for some more minutes till the potatoes are well done. Be careful not to overcook the prawn,or else, it will turn rubbery.

At the end sprinkle some garam masala powder and keep covered for 10 minutes.

Enjoy as a leisurely Sunday lunch over a plateful of steamed rice. Pure bliss !!!

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