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Chingri posto (prawns in poppy seeds): recipe illustration
Fish & seafood

Chingri posto (prawns in poppy seeds)

Prawns simmered in a paste of poppy seeds and coconut, flavoured with green chilli. The texture is melting and slightly sweet, typical of coastal Bengali cooking.

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Ingredients

Ingredients

Pâte de pavot

Spices & seasoning

Optional extras

On the side

Nutrition facts

397 kcal per serving

Protein
28.7 g
Carbohydrates
8.7 g
of which sugars
2.8 g
Fat
26.8 g
of which saturated fat
9.2 g
Fiber
3.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the poppy seeds in hot water for 15 minutes, then drain them.
  2. Blend the poppy seeds with the grated coconut and water until you have a fine paste.
  3. Season the prawns with the turmeric and salt.
  4. Heat the mustard oil, then fry the sliced onion and chillies for 4 minutes.
  5. Add the prawns and brown them for 2 minutes, then stir in the poppy paste and let it simmer for 8 minutes. Serve with rice.

Variations and tips

With fish. Replace the prawns with pieces of white fish, and extend the cooking by 3 minutes.

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Original Ecomely recipe.