Maximum Bongos are fond of Sorshe Ilish, Doi Ilish and bhapaIlish, but today I will share How To Make Ilish Posto/Hilsa with poppy seedRecipe, a delectable recipe which is simpler than other recipes and takes verylittle time to prepare. This mouth-watering recipe may go well with hot pipingrice and dal.
1/2tbspPanch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi(fenugreek seeds), kalo jeere (black cumin seeds), zeera(cumin seeds), and atypically Bengali spice, called radhuni)Saltto taste
2tbspgreen chili(silted)
coriander leaves
Instructions
First take 3 tbsp poppy seeds/posto and soak it for 20minutes in water, then grind it with the help of grinding stone, (if you don’t have then you can blend it with the help of a blender/grinder).
Heat 1 tbsp mustard oil in a griddle
Add panchphoron for tempering,
As they splutter and sizzle verycarefully add the poppy seeds/posto paste, as they will sprinkle all around.
Now once it set then mix them slowlywith the oil and panchphoron.
Then add salt and turmeric powderand mix them well
Now add two silted green chilies andcook them for two minutes or till the raw smell of the turmeric powder goesoff.
Slowly place the fish and mix themnicely
You can turn them to other side toallow them to mix with the gravy
Now turn off the flame, and transferthem to a serving plate and serve hot with rice and dal.