How to Make Pabda Posto/ Bengali Fish Curry in Poppy Seeds Paste
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.
Equipment required
- Blender/Sil Batta
- Kadai
- Spatula
- Mixing bowl
Ingredients
- Pabda fish-400 gm/7-8 pieces
- Poppy seeds/Posto-3 tbsp
- 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)
- Green chili-2
- Mustard oil-3 tbsp (To fry the fish and for gravy)
- Turmeric powder-1 tbsp (for marinating)
- Salt
How to Make Pabda Posto/ Bengali Fish Curry in Poppy Seeds Paste
First clean and wash the fish well
Rub the fish with salt and turmeric powder and keep them aside for 15-20 minutes
Heat mustard oil to a smoky point
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.
Fry both sides, and once done, keep them aside.
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.
Put them in a bowl and keep them aside.
Heat oil in the same Kadai, and 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 and mix them well.
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.
If you like this post you can go for my other fish recipes
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How to Make Pabda Posto
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.