Chingri Narkel posto - recipe by Foodie's Hut

Chingri Narkel Posto

Coconut Poppy seed Prawn

Chingri Narkel Posto is a very popular Bengali dish, it is  usually served  as a protein of   a Bengali  lunch or  a dinner  meal along with Dal, Veg Curry, and steamed Basmati rice.  " Chingri" is Prawn or shrimp, "Narkel" is Coconut, and "Posto" is Poppy seeds. Which mean Prawns cooked in coconut and poppy seed gravy. Though for  our weeknight dinners,  I usually  cook a quick and easy meal,but I try to serve  a good portion of vegetables in every meal. So when I filmed this recipe to share with you all, that night I served the dish with some Basmati rice and Turmeric spiced roasted vegetables. I can assure you if you are a seafood lover, you will love this recipe. Chingri Narkel posto - recipe by Foodie's Hut

 

 

Serves: 4

Ingredients:

  • 25 pcs of prawns cleaned and deveined ( 300gm)
  • ¼ cup Mustard oil
  • 1 dry red chilli for tempering
  • 1 cup Chopped Onion
  • 1 tsp chopped garlic
  • ⅓ cup of grated coconut
  • 2 tbsp poppy seeds
  • 4-5 chopped green chillies ( 1 tsp green chilli paste)
  • ½ tsp Kashmiri red chilli powder
  • ½ tsp turmeric powder
  • ¼ tsp Sugar (optional)
  • Salt to taste

Process:

  1. Transfer poppy seeds to a coffee grinder, add salt and grind it, then transfer it to a bowl, add water to make a paste.  Or In a blending jar add water and transfer poppy seeds, if you wish you can add green chillies to the jar, blend to make a paste.
  2. .In a preheated Dutch Oven heat up oil over high heat. When the oil smoky hot, reduce  the heat to low.
  3. Add prawns to the hot oil, sprinkle salt and over medium heat  cook just for a minute.Remove from oil and keep on a plate.
  4. Add dry red chilli to the hot oil, for cook ew seconds, then add chopped onion, cook for a few seconds and add garlic too, sprinkle salt and turmeric powder, continue cooking over medium-low heat until onion is softened and developed a golden colour. It will take at least 7-8 minutes.
  5. Add coconut to the cooked onion and give a stir.
  6. Add remaining Turmeric powder and Red chilli powder, over medium heat cook the mixture for a couple of minutes,or until coconut is cooked and a nice aroma release from the mixture.
  7. Add fried Prawns,green chilli paste and cook over high heat just for a few seconds, remember do not overcook the prawns.
  8. Add poppy seeds paste and cook for a minute, when you feel the raw aroma of poppy seeds has gone, add a cup of water.
  9. Add ¼ tsp of sugar, this is optional and give a stir.
  10. When everything comes up to a boil, cover with a lid,over high heat cook just for a minute, if you wish you can add 1 sliced green chilli for flavour.
  11. Give a final stir, remove from heat and cover with a lid. Give 10-15 minutes standing time before serve.

Enjoy with cooked Basmati Rice.

Recipe by: Shyamali Sinha

Aloo Chingri jhal - recipe by Foodie's Hut

Aloo Chingri jhal (Potato Prawn Curry)

Murgir jhol-recipe by Foodie's Hut

Murgir jhol ( Bengali Chicken Stew)

Fish batter fry- recipe by Foodie's Hut

Fish batter fryFish batter fry

Jeera Chingri bhapa-recipe by Foodie's Hut

Jeera Chingri bhapa

Posted in Recipe.