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.
1/2tbsp1. 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)
2green 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.