How to Make Pabda Posto

Abhijit Author

By Abhijit

Last Updated Oct 20, 2022


How to Make Pabda Posto

How to Make Pabda Posto/ Bengali Fish Curry in Poppy Seeds Paste

How to Make Pabda Posto

Today I will share step by step a very delicious and simple fish recipe; How to Make Pabda Posto/ Bengali Fish Curry in Poppy Seeds Paste. In this recipe, the marinated Pabda whole fish is fried and then simmered in a thick gravy made with Poppy seeds/posto paste, tempered with panchphoron in mustard oil, and finished in a warm nutty flavored sauce. Posto Pabda is a highly recommended dish for those who love fish.

How to Make Pabda Posto

Equipment required

  1. Blender/Sil Batta
  2. Kadai
  3. Spatula
  4. Mixing bowl

Ingredients

  1. Pabda fish-400 gm/7-8 pieces
  2. Poppy seeds/Posto-3 tbsp
  3. Punch phoron-1/2 tsp (It comprises mouri (fennel seeds), methi (fenugreek seeds), Kalo jeera (black cumin seeds), jeera(cumin seeds), and a typically Bengali spice, called radhuni)
  4. Green chili-2
  5. Mustard oil-3 tbsp (To fry the fish and for gravy)
  6. Turmeric powder-1 tbsp (for marinating)
  7. Salt

How to Make Pabda Posto/ Bengali Fish Curry in Poppy Seeds Paste

First clean and wash the fish well

Pabda Posto step1

Rub the fish with salt and turmeric powder and keep them aside for 15-20 minutes

Pabda Posto step2

Heat mustard oil to a smoky point

Pabda Posto step3

Now fry the fish in 2-3 stages, fry at a time 2-3 fish, please don’t try to accommodate more fish at a time.

Pabda Posto step4

Fry both sides, and once done, keep them aside.

Pabda Posto step5

Now with the help of the sil-batta, make a smooth paste of the posto/poppy seeds and green chili, which were soaked for 15-20 minutes before that.

Pabda Posto step6

Put them in a bowl and keep them aside.

Pabda Posto step7

Heat oil in the same Kadai, and add panchphoron for tempering

Pabda Posto step8
Pabda Posto step9

As they splutter and sizzle add the poppy seed paste and mix well.

Pabda Posto step10
Pabda Posto step11

After 1-2 minutes it starts boiling

Pabda Posto step12

Then slowly drop the fried fish and mix them well.

Pabda Posto step13

Allow them to cook for 2-3 minutes on low flame without cover.

Now turn off the flame, transfer them to a serving plate, add chopped coriander leaves and serve hot with plain rice.

Pabda Posto step14

If you like this post you can go for my other fish recipes

Harabhara Pomfret

Roopchand Fish Curry

Doi Katla

Lote Macher Jhuri

kachki macher chochchori

mackerel macher kalia

cashew fish curry

bori begun diye topse macher jhol

How to Make Pabda Posto

How to Make Pabda Posto

Today I will share step by step a very delicious and simple fish recipe; How to Make Pabda Posto/ Bengali Fish Curry in Poppy Seeds Paste. Inthis recipe the marinated Pabda whole fish are fried and then simmeredin thick gravy made with Poppy seeds/posto paste, tempered with panchphoron inmustard oil, finished in a warm nutty flavored sauce. Posto Pabda isa highly recommended dish for those who love fish.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course fish
Cuisine Bengali, Indian
Servings 2
Calories

Equipment

  • blender/sil batta
  • A kadai or a fry pan
  • Spatula
  • mixing bowl

Ingredients
  

  • 400 gm pabda fish/7-8 pieces
  • 3 tbsp Poppyseeds/posto/khaskhas
  • 1/2 tbsp panchforons -1/2 t spoon  (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
  • 3 tbsp Mustard oil
  • 1 tbsp  turmeric powder
  • 2 green chili
  • salt

Instructions
 

  • First clean and wash the fish well
  • Rubthe fish with salt and turmeric powder and keep them aside for 15-20 minutes
  • Heatmustard oil to smoky point
  • Nowfry the fish in 2-3 stages, fry at a time 2-3 fish, please don’t try to accommodatemore fish at a time.
  • Fryboth the sides, and once done, keep them aside.
  • Nowwith the help of the sil-batta, make a smooth paste of the posto/poppy seedsand green chili, which were soaked for 15-20 minutes before that.
  • Putthem in a bowl and keep them aside.
  • Heatoil in a same kadai, add panchphoron for tempering
  • As they splutter and sizzle add the poppy seed paste and mix well.
  • After 1-2 minutes it starts boiling
  • Then slowly drop the fried fish andmix them well.
  • Allow them to cook for 2-3 minutesin low flame without cover.
  • Now turn off the flame, transferthem to a serving plate, add chopped coriander leaves and serve hot with plane rice.

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