Apart from the age old debate over Mohanbagan or East Bengal, Chingri (prawn) or Ilish (Hilsa), there’s one more important distinct difference in the culinary culture of Ghoti and Bangal: the use of mustard and poppy seeds. While Ghoti recipes boast about its poppy seed usage, Bangal recipes have the zing of the mustard pungency. With the fading away of the age old separations of Ghoti and Bangal, modern day Bengalis use a combination of both to satiate the taste buds with the coolness of poppy seeds with a bit of mustard to relish the otherwise bland dishes.
For my non-Bengali friends, Ghoti is a Bengali having ancestral origin in West Bengal (India) while Bangal is a Bengali having ancestral origin in East Bengal (Bangladesh). The Indo-Bangladesh partition led many erstwhile Bangals to cross the emerging political borders and settle in India. They brought with them rich cultural and culinary skills which blended with the Ghoti culture over the years. Bangals are known for their spicy and elaborate cuisines including vegetarian and non-vegetarian delicacies alike cooked to perfection with utmost dedication.
I started writing this post in 2014. It’s been a long time since I’ve held it up and waited for an occasion to show it the light of the day. But then I realized, waiting is wasting of time. Which I did in this past few years by keeping myself away from my hobby, cooking and blogging . What better to welcome back myself again to my blog with one of my favorite fishes, Chingri.
Chingri or prawns are versatile fish. Cook it the way you like and it’ll never disappoint you. From curries to salads, rolls to fritters, its a heavenly delight for non-vegetarians. “Chingri shorshey posto” as the name suggests, is a typical Bengali recipe with the combination of mustard and poppy seeds to satisfy the Bangal and Ghoti taste buds at home. Well, my husband is a Ghoti while I’m a Bangal. My great grand parents were from East Bengal, the present day Bangladesh. Over the generations, the typical Bangal dialect and culinary skills have faded away, but ancestral origins still mark me as a Bangal.
- Mustard Oil – 3 tbspn + 1 tbspn for drizzling on top
- Prawns – 250 gms
- Poppy Seed Paste/Posto Paste – 4-5 tbspn
- Mustard Paste – 2 tbspn
- Whole Red Chili – 1
- Onion Seeds/ – Pinch
- Red Chili Powder – 1 tspn
- Turmeric Powder – 1 tspn
- Onion – 1 medium (Cut into slices)
- Green chilies – 2-3
- Salt to taste
- Sugar (Pinch Of)
- ½ Cup Of Water
- Cut and clean the prawns and apply salt and turmeric and keep it aside.
- Now heat mustard oil in a wok, add whole red chili and whole onion seeds,
- Pop in the prawns and fry lightly for 2-3 mins
- Add chopped onion and pinch of sugar and stair for few minutes.
- When the onions are slightly transparent add red chili powder, turmeric powder, salt and stair for few minutes.
- Add ½ cup of water and cover the wok with lid for 6-8 minutes to cook the prawns.
- Now remove the lid and add poppy seeds paste and mustard seed paste. Cook for another 6-8 minutes.
- Chingri Shorshey Posto is almost ready, drizzle some mustard oil on top and garnish with green chili.
- Serve with steamed rice.