This is a simple Bengali dish that is handed over generations after generations by grandmother ‘s , mother’s , aunt’s , cooks and everyone has its own method of preparation. As is obvious from the name , the main flavour of this dish comes from posto (Poppy seeds).
Bengalis actually love their posto (poppy seeds ) — be it in Jhinge Posto ( Ridge Gourd with poppy seeds , Kancha Posto (Raw Poppy seeds paste ), Peyaj Posto (Poppy seeds paste prepared with fried onions, this is also added in some chicken and mutton curry preparations to enhance the taste of the curry.
I got to learn this particular recipe from one of my neighbour (also a dear friend, boudi ) of mine– Pampa Boudi (Pampa Ganguly from Kolkata) who used to prepare this dish for her son — who loves Posto. She made me taste one day and I really got addicted to the taste and learnt how to make it from her. Thanks to Pampa Boudi who taught me this lovely dish which has now become favourite of my son also.
With the sizzling addition of mustard oil it totally creates magic . 🙂
Now for the method of preparation :
Star Ingredient :
Serves — 5 to 6 people
- Prawns 500 gms
- Mustard Oil 6 to 7 table spoons
- Onion paste 5 teaspoon
- Ginger , garlic and green chilli paste 4 teaspoon
- 2 large red tomatoes (grated)
- Mustard Paste 2 teaspoon
- Poppy Paste 6 teaspoon
- Turmeric powder 2 teaspoon
- Red chili powder 2 teaspoon
- Salt and Sugar according to taste
Heat 2 teaspoon of mustard oil in a deep bottomed frying pan . Fry all the prawns and keep aside.
Note : Fry the prawns only for 5 to 6 min or else it tends to be rubbery .
Now add the remaining mustard oil and heat it. Mustard oil needs to be heated till it reaches a smoking point ( this is important). Now add in the onion paste , ginger , garlic paste, chilli paste altogether. Saute if for 15 min. At this point add in the tomatoes and saute again for 5 min, add in the remaining dry masala (turmeric, red chili, salt ).
Lastly add in the mustard and poppy seed paste , saute for 5 minutes more. Add in 2 cups of hot water and bring it to a boiling point and then let it simmer for 10 min.
Now it is ready to be served with steaming rice and fried brinjal (optional) , this recipe does not need any garnishing.