Shrimp with Poppy Seeds (Chingri Posto)

We love this recipe for beautifully spiced shrimp, which we adapted from Rinku Dutt’s Kolkata: Recipes from the Heart of Bengal. As Kolkata — formerly known as Calcutta — is on the coast, shrimp and other seafood are popular there. Author Dutt writes in the headnote that she has fond memories of her grandmother making the dish, which she describes as “quick and easy to make as a weeknight dinner.” (Once you have everything prepped, it does come together quickly.)

Read: Cookbooks We Love: The flavors of India’s cultural capital shine in ‘Kolkata’

Dutt does not specify what type of potato to use; we used a Yukon gold. The recipe calls for a karai — an Indian wok (also known as kadhai), or else a Chinese wok. We tested it in a wok, and it seems a slope-sided skillet or sauté pan, or one like this, would work fine as well. You’ll also need a spice grinder or mini-chop that grinds. White poppy seeds, a popular in ingredient in Indian cooking, are available in Indian markets or online. They taste like black (also known as blue) poppy seeds; they may be preferred in certain dishes for their color.

Serves 4.

Ingredients

500 g. (1 pound, 2 ounces) raw shrimp, peeled and deveined

1 1/4 teaspoon salt

1 teaspoon ground turmeric

3 tablespoons white poppyseeds

1 teaspoon black mustard seeds

2 teaspoons English mustard powder (ground mustard)

1 tablespoon dried unsweetened shredded coconut

1 tablespoon Greek-style yogurt

1 teaspoon sugar

2 tablespoons mustard oil or canola oil

1 medium potato, peeled and cut into 1 cm (1/2-inch) cubes (about 200 g/7 ounces)

1 bay leaf

1/2 teaspoon fenugreek seeds

1 medium white onion, finely chopped

2 teaspoons grated ginger 

1 dried red chile

Instructions

1. Put the shrimp in a bowl, sprinkle with 1/2 teaspoon each of the salt and turmeric, and mix well to make sure all are coated. Set aside for 10 minutes.

2. Put the poppy and mustard seeds in a spice grinder and grind to a semi-coarse texture. Pour into a small bowl, and combine with the mustard powder, coconut, 1/2 tablespoon of the yogurt, the remaining 1/2 teaspoon each of salt and turmeric and 1/2 teaspoon of the sugar. Add 3 tablespoons water and mix well to a paste. Set aside.

3. Heat 1 tablespoon of the oil in a karai or wok over medium heat. When it’s hot, add the potatoes and cook for about 5 minutes, turning occasionally, until they’re lightly browned. Remove with a slotted spoon to a plate and set aside.

4. To the same pan, add the shrimp, and sauté just until they turn pink, 2 or 3 minutes. Quickly transfer them back to their bowl (no need to wash it first; the shrimp will cook again).

5. Add the remaining tablespoon of oil to the pan over medium heat; when the oil is hot, add the bay leaf and fenugreek seeds and cook, stirring, until the aromas release, about 2 or 3 minutes. Stir in the onions and cook for about 2 minutes, then add the remaining 1/2 teaspoon of sugar and cook, stirring frequently, until the onions caramelize and become translucent. Add the ginger and dried chile and cook another 2 minutes, stirring so the mixture doesn’t stick to the pan.

6. Add the spice paste to the pan, stir well, and cook about 3 minutes, stirring frequently. Add the remaining 1/2 tablespoon of yogurt, the remaining 3/4 teaspoon salt and 150 ml (2/3 cup) water, increase heat and bring to a simmer. Taste and adjust seasoning. 

7. Reduce the heat to medium-low, cover and cook for 5 to 7 minutes, until the potatoes are cooked through and the water has mostly been absorbed. If the mixture becomes too dry, add a few tablespoons of water. Stir in the shrimp, increase the heat to high and cook for a final 3 or 4 minutes, until all the water has evaporated. Remove from the heat and cover until ready to serve.