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
- For the Marination
- 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) ~ 1/2 cup fresh or frozen.
- Yogurt ~ 1/4 cup thick beaten yogurt.
- Mustard oil – 2 tbsp + 1 tsp
- Seasoning
- Turmeric powder – 1/2 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
I am taking part in #MyFriendAlexa hosted by Blogchatter.
A family favourite and mine too!
Whats not to kove about prawns?I enjoy fresh more tgan frozen though.
A vegetarian here. I do agree that Bengali’s have a special relationship with their fish.
This made me crave for prawns early morning. Chingri is definitely getting into the lunch menu today.
As always, the series of pics look lovely… and prawns is my all time fav. As Keralites, we never use mustard this way…so I honestly havent had any such gravy dishes till date. Need to correct that
I am a vegetarian. Is it allowed to drool over these? Looks yummy..
Poppy seeds and mustard sauce are my favorite ingredients of Bengali cuisine. Although I am a vegetarian, I couldn’t help myself drooling over this recipe 🙂
#readbypreetispanorama from #MyFriendAlexa
I love Bengali cuisines in general and Sorse bata diye machh is my favourite. Now, I have got this new recipe. Will try for sure.
it looks too yummy i’ll try cooking it. i hope it turn out like you’ve prepared. thanks for recipe
Though I am a vegan, my neighbour loves her prawns. Will share the recipe to her.
I love prawns. thanks for sharing…
#myfriendalexa #indiabeautywrites
We Keralites too love our prawns. This recipe seems really quick and I, for one, am going to try it out. Thanks so much for the share, Tina. The pictures add to the deliciousness of the dish. 🙂
#DeepTiesReads #MyFriendAlexa
Never fails to draw saliva, this one! A familiar recipe but I couldn’t help but go through it again. Interesting microwave inclusion!
I am a vegetarian. Will share the recipe with my relatives and cousins. They will love it.
O! this is awesome recipe. This dish is too tempting to resist and pictures are teasing my taste buds. Along with your cooking skill, you have put your photography skill in perfect tandem. I just love this stuff. Just recently had this dishes in Mainland China, I really enjoy the Bengali cuisines with such lovely flavours and especially the spread on the fish preparation. Odias also use mustard as the primary oil. Yes the microwave is more than a heating machine and we can do so many things, it is just that we should have the interest in cooking, and it is an art.
#MyFriendAlexa, #MakeupReads
My mouth is watering! Thanks for the recipe.
The first time I got introduced to prawns was when I came to Kerala. I was born into a vegetarian family but had taken to non-vegetarian food during the four years I spent in my IIT hostel in Varanasi. But the first time I ate prawns was when I came to Kerala. I loved the way the Keralites make it. Small baby prawns fried with a lot of masala and onions. Your recipe from Bengal definitely sounds very promising and it definitely made my mouth water. Will surely try it out when I visit Bengal. #MyFriendAlexa #JaiSReads
I am a vegetarian too. But the pictures look fab!
I want to eat it right off my screen! Also didn’t know making this was so easy! Thanks for sharing a recipe that can be cooked in the microwave! great pics too.
I am a vegetarian, but my husband is die hard fan of bengali cuisine. He loves fish in mustard and poppy seed paste. Your visuals are so easy on the eye.
Absolutely authentic, just the way we Bengalis love it 🙂
This looks delicious! Even photos look so beautiful, I wonder about the real stuff. Great!
Yummy. Loved the term food-heating-machine 🙂 In that line is the fridge called food-keeping-machine? lol.
‘No one looks at prawns with the love and devotion the way a bengali can’ is where I disagree. There are many similarities between Keralites and Bengalis and the love for fish is one among them.
I can so relate to wanting to have a come back for the mustard oil comment. Because we get the same comment for coconut oil.
I once had mustard cooked fish from a bengali friend’s home and man! It was indeed so very different. We don’t use mustard paste in cooking. I sent this recipe to mom and asked her to try it. Not many will like the feeling that the mustard paste gives. Let’s see what she says.
Looks yummy. By the way which graphic designing app you use? Your designs are lovely.
This is one mouthwatering recipe that I’m going to make soon and give you my feedback. I like it because of its simplicity, easily found ingredients and simply because I love Bengali food.
This is really mouthwatering . Though I’m allergic to Chingri, my husband is a die hard fan. But he doesn’t eat coz I can’t. So in general I am the one secretly buys chingri fm market. And mostly make malai curry. But will try this one this time. Thanks.
Hey, if u don’t mind where r u located?
I’m not a bong but I love prawns . I’m going to try this for lunch tomorrow as I have some prawns in the fridge .
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#FlavoursomeTuesdays?
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I totally love seafood- just like Bongs we Mangloreans are sea food lovers too. This is a wonderful recipe will try it out #AksReflects #MyFriendAlexa
Husband will be really excited to see me cook Chingri.. He loves it but gets to eat only when we visit Kolkata
My dad grew up in Calcutta and he’s told me a lot about the seafood delicacies of Bengal. I’m a vegetarian, so can’t really appreciate the taste of this dish. Surely looks delicious though.
I like prawns but have never tried it at home. This looks easy to begin with. Thanks for the recipe! 🙂
Never had prawns in my life but your post made me drool😍
Yummilicious and Tasty…..the presentation is awesome. Would love to try the recipe sometime. #myfriendalexa
Ah! I’m a vegetarian now, but that does look delicious. Also, the pictures are great. I think you’ve got some new gear since I last visited your blog.
I love seafood as we stay near the coasts of Konkan 🙂
I will try this dish for sure. Prawns are <3 for us
#vigorousreads #MyFriendAlexa
I dont eat prawns but these look so yummy and tempting. Loved all your pictures and thanks for introducing us to a Bengali dish.
We love prawns but I haven’t tried them bengali style yet. We Tamilians don’t use Mustard this way. Must try this soon. Very tempting.
I have always been a fan of the way you weave words around the food experience. In addition, today, I have become a fan of the photography. Wow! Simply brilliant. Btw, prawns is my favourite and I love the way the microwave has been used to make the recipe. It looks yummy. I am happy to be back on your blog, Tina. Keep writing. Looking forward to reading more posts from you. #MyFriendAlexa #MayuraReads
Tina, I being a mangalorean am not anymore fond of prawns. My mother however is in love with them since her childhood days. This quick fix cooking is definitely going to be shared with her. She surely will like it.
I have had many preparations of chingri, but shorshe posto is a first! Definitely trying this at home soon 🙂
Tina, I’m just drooling over this prawns dish. And a fortnight from now I’m surely trying this out. I wish I could tomorrow, but I’m waiting for the husband to finish his Shravan fast. 🙂 Bookmarking this!
Being from coastal karnataka we love our fish too. And at our home we love bengali food too. Cholar dal is a weekly feeature here and we have it with alu posto. I am quite eager to try this recipe out with prawns now and knowing that it is so easy to make it I will be sure to try it.
Prawns are a quick-cooking, versatile seafood. I never had them with mustard. This is easy and looks yummy, definitely going to try.
My niece loves praws and next time I will sure give her surprise with this recipe
This is perfect! We do a lot of microwave cooking too. Gonna try this recipe. #MyFriendAlexa
I am a vegetarian. Looks delicious. Having spent my childhood and teenage in kolkata, i love the bengali aroma.
I love prawn. And mustard paste kind of gravy. My personal favourite. And posto too- never heard of it with non-vegetarian recipes though. I think I should stop salivating now 😛 😛 😀
this looks great, but I don’t eat non-veg 🙂
#MyFriendAlexa
#simiwrites
Super dear…. I used to love prawns before I turned vegetarian
Being a Bengali i never ate this coz i dont like Chingri much, but it was really good to go through the recipe,will share with some close ones who likes this dish to try your recipe.
this looked succulent and oh so good! the one thing I loved was that you have added pics of every stage. awesome post 🙂
wow this looks super deliceous
This looks delicious.. Thanks for this easy recipe.. I am a vegetarian wife who loves to cook for her pakka non vegetarian husband.. So this one is definitely helpful
Surely a quick recipe. I too like the idea of using the microwave for cooking complete dishes.
The pics are lovely.
This had me drooling Tina. I’m goingbtontry this out the next time we get prawns.
I had first encounter with prawns in Oh!Calcutta hotel, and from then I have fallen for them. But I have always tried it in starters. Your recipe makes me try this one as main dish. Will surely try microwave version, as I too do lot of microwave cooking.
I a Bengali and prawn lover but I have never had this dish. Loved the recipe and the outcome looks mouthwatering.will try it this weekend or the next for sure!