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Posto Pabda Recipe

Prep Time: 20-25 mins I Cooking Time: 45-50 mins I Serving: 3-4



Ingredients :-


For marinating :-


1 kg / 2.2 lb. Pabda/Pabo/Butter Fish (whole, washed and patted dry)

1 tsp Turmeric Powder

1 tsp Salt

1 tsp Red Chilli Powder

2 tsp Mustard Oil/Veg Oil


For Posto/Poppy Seed Paste :-


½ cup/70 g approx. Posto /Poppy Seeds

½ tbsp. Yellow Mustard Seeds(Sarson)

7-8 Garlic Cloves(peeled)

Water (enough for soaking + ½ cup/120 ml for paste)

2 Green Chilli


For frying :-


100 ml Mustard Oil (pref.) / Veg Oil


For Curry :-


¼ tsp Nigella Seeds/kalonji

¼ tsp Turmeric Powder

½ tsp Red Chilli Powder

2 Green Chilli (slit lengthwise)

1.5 cups/350ml Hot Water

Salt to Taste


Process :-


For Marinating :-


Take a small sized bowl and add all the ingredients mentioned under the marinating section. Mix well and make a paste


In a large tray/dish place the whole fish gently and apply the masala paste/spice paste mix. Rub and coat the fish evenly, cover it and set aside to marinate for 1 hour.


For Posto/Poppy Seed Paste :-


In a large bowl add all the ingredients one by one mentioned under the posto/poppy paste section. Mix well and soak overnight for best results or at least 3 hours


Next, add green chillies + soaked poppy seed mix + water to the grinder jar and grind to a smooth paste. Set aside for later use


For Curry :-


Heat oil in a kadai/pan on a low-medium flame and fry the marinated fish in batches. Keep changing the sides until the outer layer of fish turns to light golden brown in colour


Once done lower the flame, dish out the fried fish pieces and set aside


Similarly, fry all the remaining fish and set aside


To the remaining oil add nigella seeds/kalonji and sauté for 1-2 mins on low-medium flame


Next, add the poppy seeds/posta paste to the pan and keep stirring for next 8-10 mins on low-medium flame


Add salt + turmeric powder + red chilli powder to the pan. Mix well and stir for 4-5 mins on low- medium flame till oil gets separated from the poppy seeds/posto paste


Next add green chillies to the pan and stir for a minute.


Add hot water to the pan and mix well. Lower down the flame and add the fried fish to the pan. Cover again with a lid and let it simmer for 5-7 mins on low flame. Remove the lid and change the side of the fish. Cover again and cook for another 8-10 mins on low flame

until gravy thickens


Adjust the salt level as per your taste


When gravy thickens, turn off the flame, garnish with coriander.


Time to Taste:)


Serve with steamed rice, aloo bhaja, narkol chana dal etc


Tip: do not stir the fish while cooking or else it will break:))

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