Bengali Style Prawn With Mustard(Shorshey)&Poppy(Posto)Seeds

Recipe Of Bengali Style Prawn Shorshey Posto

Preparation Time : 15 Minutes

Cooking Time : 20 Minutes

Ingredients:

• Prawn (Chingri) 500 gram
• Mustard seeds 1 tsp
• Yellow Mustard seeds 1/2 tsp
• Poppy seeds 2 tbsp
• Hung Yogurt (curd) 2 tbsp
• Turmeric powder 2 tbsp
• Kashmiri red chilli powder 1/2 tsp
• Green chillies 4 pieces
• Mustard oil 4-5 tbsp

How to make Bengali Style Prawn Shorshey Posto :

• Firstly de-vein ,remove the shell and clean the prawns carefully.Coast the prawns  with about half of turmeric powder and salt to taste.
• Take the small bowl with 1/2 cup plain water and soak yellow mustard seeds,mustard seeds,poppy seeds for 10 minutes.
• After 10 minutes drain the water. Take a small blender jar add with both mustard seeds,poppy seeds(instead of poppy seeds you can add  a little grated coconut),1-2 green chillies,salt and 2 -3 tbsp plain water.
• Grind the above to make a thick and smooth paste.
• Take in a bowl add the above smooth paste,add hung yogurt,turmeric powder,red chilli powder,salt to taste and mix it well.You may add a couple of tablespoons of water to the spice paste.
• Heat some mustard oil in a pan till smoking hot.Then add the prawns and fry it till light golden(not try to over fry the prawns), keep them aside.
• In the same pan heat some more  mustard oil . Add 2 slit green chillies , the smooth paste and stir it very nicely.
• Continue cooking for 5-6 minutes over a moderate heat. Add remaining powder and add more salt if required and mix it well.
• Add about 1/2 cup of warm water,give it a nice stir and bring to a gentle simmer.
• Add the fried prawns and cook for a further 4-5 minutes till gravy thickens to desired consistency.
• Add in a table spoon of a mustard oil on top and turn off the heat.
• Serve Bengali Style Prawn Shorshey Posto Recipe along with Hot Steamed Rice.