Posto Diye Bata Macher Recipe

Fish curry with poppy seeds/ Posto Diye Bata Macher Recipe

The marinated bata fish are fried and then simmered in a thick gravy made with poppy seeds, onions, and ginger and finished in warm and poppy seeds/posto/Khas Khas flavored sauce this is the How to make posto diye bata macher recipe.

In my earlier post Bata macher kalia/ bata fish curry and Sojner danta diye bata machher jhal/fish drumstick we learned how to fry the bata fish, so here I skip that step. Here I have taken 10 fried bata fish and cooked them with poppy seeds paste which I made with the help of sil bata.

Equipment required

1. Sil bata
2. Wok/ Kadai
3. Spatula

Ingredients for posto diye bata macher recipe.

Bata fish (fried)-10

Posto/poppy seeds -75 gm

Onion (chopped)-1

Panch phoron-1/2 t
spoon    (It comprises mouri (fennel seeds), methi (fenugreek
seeds), kaalo jeera (black cumin  seeds), jeera(cumin seeds), and a
typically Bengali spice, called radhuni)

Green chili-2ustard oil-1 tbsp(for frying the fish
another 3 tbsp)

Salt to taste

How to make posto diye bata macher recipe

Keep 10 fried bata fish ready for the curry

Make a paste of poppy seeds with the help of sil bata

Heat 1 tbsp mustard oil in a wok

Add ½ tbsp panchforon for tempering

Then add the chopped onions, and stir them for a minute, don’t over-fry them, otherwise, you won’t get the required taste in the fish.

Now add the posto, and mix well with the onions

Add 2 cups of water and salt, and allow them to boil. ( it would take 3-4 minutes)

Once they start boiling, then put the flame on low and add the fish.

Mix the fish well with the poppy seeds

Now cover it for a minute to mix it all together

Now open the cover and check the consistency of the gravy, if the water is more, then cook them till the gravy becomes thick.

Transfer to a serving plate and serve hot with rice.

Posto Diye Bata Macher Recipe

The marinated bata fish are fried and then simmered in a thick gravy madewith poppy seeds, onions, and ginger and finished in warm and poppyseeds/posto/Khas Khas flavored sauce this is the How to make posto diye bata macher recipe.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course fish, Main Course

Cuisine Bengali, Indian

Servings 4

Calories

Equipment

• sil bata/Grinding stone
• Spatula
• wok

Ingredients

  

• 10 bata mach/fish
• 75 gm poppy seeds
• 1 tbsp mustard oil
• 1 onion
• 1/2 tbsp 1.      Panch phoron-1/2 t spoon    (Itcomprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeera (blackcumin  seeds), jeera(cumin seeds), and a typically Bengali spice, called radhuni)
• 2 green chili
• salt

Instructions

 

• Heat 1 tbsp mustard oil in a wok
• Add ½ tbsp panchforon for tempering
• Then add the chopped onions, and stir them for a minute, don’t over-frythem, otherwise, you won’t get the required taste in the fish.
• Now add the posto, and mix well with the onions
• Add 2 cups of water and salt, and allow them to boil. ( it would take 3-4minutes)
• Once they start boiling, then put the flame on low and add the fish.
• Mix the fish well with the poppy seeds
• Now cover it for a minute to mix it all together
• Now open the cover and check the consistency of the gravy, if the water ismore, then cook them till the gravy becomes thick.
• Transfer to a serving plate and serve hot with rice.