Posto Bora with Chingri

Name: Posto Bora with Chingri
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 1 cup poppy seeds (soaked 30 minutes for bora batter and gravy paste); 300 g shrimp (small, cleaned and deveined); 2 pcs onion (medium, one finely chopped and one roughly chopped); 4 pcs green chili (2 for grinding, 2 slit); 4 pcs garlic (cloves); 2 pinch turmeric powder (divided); 1 pinch red chili powder; 0.5 tsp salt (divided); 6 tbsp mustard oil (divided for frying and cooking); 0.5 tsp nigella seeds; 1 cup water (for grinding and gravy)

RATING

4.3/5(28)

TASTE SCORE

8/10

Nutty poppy seed fritters simmered gently with small prawns in a lightly spiced Bengali gravy. This homestyle dish brings together crisp bora, sweet chingri, and the mellow richness of posto in every spoonful.

PREP

25m

COOK

25m

SERVES

1 KATORI

470 cal

SERVINGS

METHOD · 10 STEPS

prep · ~30 min
Soak the poppy seeds.
Wash the poppy seeds well and soak them in water for 30 minutes so they grind smoothly and make a soft batter.
TIPA short soak helps posto turn creamy instead of grainy.
mix · ~7 min
Grind the posto batter and gravy paste.
1.Drain the soaked poppy seeds.
2.Grind three-fourths of the poppy seeds with the roughly chopped onion, 2 green chili, garlic, 2 tbsp water, 1 pinch turmeric powder, and 0.25 tsp salt to a thick paste.
3.Transfer this thick paste to a bowl for the bora batter.
4.Grind the remaining poppy seeds with 2 tbsp water to a slightly looser paste for the gravy.
mix · ~2 min
Make the bora mixture.
Stir the finely chopped onion into the thick posto batter. Mix until the batter holds its shape when dropped from a spoon.
TIPKeep the batter thick or the fritters will break in the oil.
fry · ~8 min
Fry the posto bora.
1.Heat 4 tbsp mustard oil in a kadai over medium heat.
2.Drop small spoonfuls of the posto batter into the oil.
3.Fry until both sides are golden and lightly crisp, 2 to 3 minutes per side.
4.Lift out and keep the bora aside.
TIPDo not crowd the pan; fry in batches so the bora stay neat and crisp.
saute · ~2 min
Cook the shrimp.
Add the shrimp to the same pan with 1 tbsp oil, along with 1 pinch turmeric powder and a pinch of salt. Sauté for 2 minutes just until they start to curl, then remove.
TIPDo not fully cook the shrimp here or they can turn rubbery later.
temper · ~1 min
Make the tempering.
Heat the remaining 1 tbsp mustard oil in the pan and add nigella seeds and the slit green chili. Let them sizzle for a few seconds until fragrant.
simmer · ~5 min
Build the posto gravy.
1.Add the looser poppy seed paste to the pan.
2.Add red chili powder, the remaining salt, and the remaining water.
3.Cook over low heat, stirring often, until the raw smell fades and the gravy looks glossy, 4 to 5 minutes.
4.Add a splash more water only if the gravy gets too thick.
TIPKeep the heat low after adding posto so it does not stick and catch at the bottom.
simmer · ~4 min
Add the shrimp and bora.
Return the shrimp to the pan and simmer for 2 minutes. Gently add the fried posto bora and cook for 1 to 2 minutes more so they soak up some gravy while still keeping their shape.
rest · ~5 min
Let the curry rest for 5 minutes.
serve
Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked poppy seeds well before grinding, or the bora batter will loosen and spread in oil.
2
Grind posto in short bursts and scrape often so the paste turns creamy rather than coarse and gritty.
3
Fry a small test bora first; if it breaks, mix in a little more chopped onion and rest the batter briefly.
4
Let the mustard oil smoke lightly, then lower the heat before frying for a cleaner, less raw pungency.
5
Sear the shrimp only until they just begin to curl; they finish cooking in the gravy.
6
Add the bora at the very end so they absorb gravy but do not turn mushy.
7
Resting the curry for 5 minutes helps the posto thicken slightly and the nigella-chili aroma settle in.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Shallow-fry smaller bora in less mustard oil and drain well; the dish stays true in flavor but feels lighter.

spicier

Spicier

Add an extra green chili to the posto paste and a bit more red chili powder for a sharper heat against the mellow poppy seeds.

fish

Fish

Swap the small shrimp for small fish pieces or fried fish head for a more traditional river-fish style Bengali posto curry.

vegetarian

Vegetarian

Skip the shrimp and make only posto bora in gravy; it becomes a simple homestyle posto'r bora jhol for meat-free meals.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein from Shrimp

The small shrimp add lean protein, making the curry more filling while keeping the gravy light rather than heavy with dairy.

✓

Healthy Fats from Poppy Seeds

Posto contributes natural fats that give the gravy richness and satiety without needing cream or coconut milk.

✓

Aromatics with Depth

Onion, garlic, green chili, and nigella seeds build strong flavor, so the dish tastes satisfying with relatively few ingredients.

QUESTIONS?

Frequently asked questions

The batter is usually too wet or too loosely ground. Drain the soaked poppy seeds well and keep the paste thick enough to hold its shape from a spoon.