Hubby could manage some small prawns, which prompted me immediately to make this patal chingri posto or parwal prawn curry with poppy seed paste. Those staying in my locality knows how difficult it is to get fishes during this time amid lockdown and we are simply bored of having ‘kata pona’ . So, the moment we get something different, made use of it with the summer vegetables available . You are right, it is Patal or Parwal or pointed gourd. Being with me and tolerating all my bong recipes for so long, you know the bengalis love for posto or poppy seed , right !! Mixed all these at once and delicious patal chingri posto is prepared. Had a sumptuous lunch after some time.
Ingredients for Patal Chingri Posto:
- Patal / Parwal – 8-10, peeled roughly with the sides slitted
- Prawns – 100 gms, cleaned and deveined
- Posto bata / Poppy seed paste – 3 tbsp
- Salt, Turmeric,
- Coriander powder – 1 tsp
- Green chilli – as per taste
- Mustard oil
- Nigella seeds / kalojire – 1/2 tsp
- Sugar – a pinch ( optional)
How to make patal Chingri Posto:
Fry the parwals with a pinch of salt and turmeric. Keep aside.
Fry the prawns lightly with a pinch of salt and turmeric. Keep aside.
In the same pan, add some more mustard oil. Then add the kalojire and slitted green chilli. When they crackle, add the turmeric powder, salt and coriander powder and fry well with a splash of water,
Once the masalas are fried and the raw smell has gone, add the parwals and stir. Add half cup of water and mix well. Cook over medium heat for 5-7 minutes.
When the parwals are almost cooked, add the poppy seed paste and green chilli paste to the pan. Mix so that the parwals are well coated with masalas.
Add the fried prawns and give it a good stir. Let it cook for 3-4 minutes more.
Once the parwals are completely cooked and gravy reaches your desired consistency, adjust the seasoning. Add the sugar, if using. Pour one spoonful of mustard oil and remove from heat. Have it with plain rice.