Chingri Posto Recipe
Chingri Posto Recipe. A fascinating non-veggie lover recipe that you can plan for treat your loved ones, Chingri Posto is a delectable side dish that you can appreciate with plain steamed or jeera rice. This is a customary dish ready in the Bengali cooking and has serious areas of strength for a sample of posto (poppy seeds), mustard seeds, and garlic.
Cooked utilizing prawns, dark cumin seeds, tomatoes, and a melange of flavors, this curry recipe can be ready for your friends and family on events like kitty party, game evening, and even pot karma. Attempt this simple recipe and appreciate!
Elements of Chingri Posto
500 gm prawns
1 Tablespoon mustard seeds
6 cloves garlic
1 teaspoon red stew powder
sugar as required
1 cup refined oil
2 Tablespoon poppy seeds
1 teaspoon dark cumin seeds
salt as required
1 teaspoon turmeric
water as required
2 cut and cut green stew
2 tablespoon hacked coriander leaves
Chingri Posto Recipe
The most effective method to make Chingri Posto
To appropriately set up this heavenly prawn recipe, wash the prawns. Then, put a container on medium fire and intensity some oil in it, when the oil is sufficiently hot, add the washed prawns in it and add turmeric in it alongside salt.
Shallow fry the prawns and keep to the side when done. Then, set up the posto-mustard glue by crushing together, poppy seeds (posto in Bengali), mustard seeds and garlic cloves. Move to a bowl and keep it to the side as well!
Then, at that point, put a pot on medium fire and add 2 tablespoons of oil in it. On warming the oil, add the dark cumin seeds and let them splutter for a couple of moments. Subsequently, add red bean stew powder and posto-mustard glue, and cook well till oil leaves the sides.
Presently, add turmeric (haldi) alongside salt and sugar according as you would prefer. In the wake of cooking briefly, add the broiled prawns in the container and cook well. A short time later, add water in the dish and cook the sauce till it thickens, for around 5-10 minutes.
Chingri posto is cooked, move to a bowl and trimming with coriander leaves and cut green chillies. Serve hot with steamed rice.
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