Shorshe Posto Chingri Recipe – Succulent prawns in mustard poppy seed sauce is an easy Bengali recipe. This microwave recipe takes just 7 minutes to cook.
Bengalis have some relationship with prawns and mustard. It’s like your relationship goals. No one looks at a prawns with the love and devotion the way a Bengali can. Agreed? We love our fishes and prawns. I love it the most because it takes literally 5-7 minutes to cook – yes an entire recipe takes that much of time! This Shorshe Posto Chingri recipe is my mom’s quick recipe which she calls “chot joldi ranna”– in Bengali which means quick fix cooking. It is as the name suggests, prawns cooked in mustard and poppy seeds sauce.
Shorshe Posto Chingri recipe in Microwave? Are you Serious?
In my house we do a lot of microwave cooking – we do not treat it as a food-heating-machine! You can do a whole lot of cooking in the microwave mode. I have made mains, microwave mug cakes, poached eggs, fish and many more in microwave. So if you were thinking of putting your microwave to good use then this is the perfect recipe to try.
Is this Shorshe Posto Chingri Recipe a Classic Bengali Recipe?
Yes it is.
The Shorshe posto chingri is a classic Bengali recipe that has the strong flavours of poppy seeds and mustard. That added with green chilies is a love story that the entire Bengali clan adores. When sometimes I am asked why do Bengalis use mustard oil in everything or are so crazy about fishes and prawns I am always left looking for the perfect come back. But it’s like natural to us to use mustard oil for non vegetarian preparations. We do use other kinds of oils too but our traditional foods are mostly in mustard oil for the strong aroma.
You can use this Shorshe posto chingri recipe to make the traditional Bengali Chingri bhape or Steamed Prawn. Instead of popping it in a microwave you have to put the marinated prawns in a closed stainless steel box and insert that in a steamer.
This microwave recipe is quite versatile and you can make it with frozen prawns too. I am not using the heads for this recipe, but if you want you can use that as well.
This is best served with rice and fresh green chilies.
How to make this Shorshe Posto Chingri or prawn in mustard poppy sauce?
The taste and aroma of this prawn in mustard and poppy sauce recipe lies in its marination. Without marinating it for a good 20-30 minutes, you won’t get this taste. Blend soaked poppy seeds, soaked mustard seeds with shredded coconut and soaked cashews. Add seasoning and little mustard oil and marinate it for at least 20 minutes. Microwave it for 7 minutes and you are done! It is that easy!
This is made with mustard paste and not mustard sauce BTW. You could mix mustard powder in water to a paste too.
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- White Prawns - 1 kg medium sized, de-shelled and de-veined
- Yellow Mustard Seeds - 2 tbsp
- Black Mustard Seeds - 1 tbsp
- Posto or Poppy Seeds ~ 3 tsp
- Green Chilli ~ 3
- Salt ~ a pinch
- Grated Coconut (Narkel) ~ ½ cup fresh or frozen.
- Yogurt ~ ¼ cup thick beaten yogurt.
- Mustard oil - 2 tbsp + 1 tsp
- Turmeric powder - ½ teaspoon
- Salt - to taste
- De-shell, de-vein and wash prawns
- Rub salt and turmeric on prawns
- Keep aside for 10 minutes
- Soak poppy seeds, mustard seeds in warm water for 30 minutes
- Grind to a paste in a mixer grinder with soaked cashew and coconut
- Put marinade in a bowl and marinate the prawns in it
- Add 2 tbsp of mustard oil, chopped green chilies and sprinkle little salt
- Let it marinate for 20 minutes
- Transfer the marinated prawns in a microwavable bowl
- Set the microwave at 900W and cook it for 5 minutes
- After five minutes open the door and stir the prawns with a spatula
- Cook it at same power for another 2 minutes
- Pour 1 tsp mustard oil before serving (this is optional) it gives the extra kick of mustard flavour
- Serve hot with plain white rice
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