PRAWN IN POPPY PASTE (CHINGRI POSTO)

It is very simple and quick to make. A spiced shrimp curry with amazing distinctive flavor of poppy seeds and mustards seeds paste combination. Today I tried to make a shrimp curry in some different manner, which will be unique and a delicious Bengali delicacy. I should say mustard oil, indeed imparts special flavors and gives a unique flavor in Bengali cuisine. Who never used mustard oil, do try this curry, you just love it.

INGREDIENTS:
400 gm Medium Shrimp (prawns)
1/2 tsp Turmeric powder
3 tbsps Poppy seeds paste
1 tsp Green Chilli paste
3-4 Green Chillies, cut in slits
1 tbsp Mustard paste
1/4 cup Mustard Oil
Salt to taste

METHOD:
Clean, de-vain and wash shrimp. Add turmeric powder and salt in it. Mix nicely.

Take a medium sized bowl. Combine poppy seeds paste, green chilli paste, mustard paste, mustard oil, green chillies and salt with shrimp. Set aside.

Heat a wok and add shrimp mixture. Cover and steam for 15 minutes on medium heat. (Or combine all ingredients in microoven safe bowl and micro it for 12-15 minutes on 100% power. Stir twice after every 5 minutes.) Switch off heat now.

Serve hot with steamed basmati rice or any plain rice only.....enjoy this toothsome yummy shrimp curry!

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