Prep Time: 20-25 mins I Marinating Time : 1.5 hr. I Soaking Time 1.5 hr. (min)/Overnight for best results I Cooking Time: 45-50 mins I Serve: 3 - 4
Posto/poppy Seeds fish curry is a very popular fish curry from Bengal Cuisine, in which the fish is cooked in poppy seeds paste making a thick curry. The curry is cooked in Mustard oil that gives a super aroma and a rustic flavor to the dish. Super yummy, easy to cook and different from regular fish curries. Try out with simple boiled white rice, Aloo posto, masoor dal and top it up with a spoonful of hot ghee.
Prep Time: 20-25 mins
Marinating Time: 1.5 hr.
Soaking Time 1.5 hr. (min)/Overnight for best results
Cooking Time: 45-50 mins
Serve 3-4
Ingredients :-
For marinating :-
1 kg/2.2 lb. Rohu/Bhetki or any sea water fish/ (wash thoroughly & pat dry)
1 tsp. Turmeric Powder
1 tsp. Salt
1 tsp. Red Chili Powder
2 tsp. Mustard Oil
For Posto/Poppy Seed Paste :-
¼ cup/40 g. approx. Posto/Poppy Seeds
7-8 Garlic Cloves (peeled)
Hot Water (enough for soaking + Cold Water ½ cup/120 ml. for paste)
1 big Green Chili (stem removed)
For frying :-
100 ml. Mustard Oil
For Curry :-
3 Bay Leaf 3 Red Chili (whole & dried) Poppy Seed/Posto Paste(prep earlier)
¼ tsp. Turmeric Powder
½ tsp. Red Chili Powder
1.5 cups/350ml. Hot Water
Salt to taste
Fresh chopped coriander(for garnishing)
Process :-
For Marinating :-
Add the fish pieces to a large bowl and add all the ingredients mentioned in the marinated section, rub the ingredients and coat the fish pieces evenly, cover it and set aside to marinate for 1.5 hr.
For Posto/Poppy Seed Paste :-
In a medium bowl add all the ingredients one by one mentioned under the posto/poppy paste section. Mix well. Cover and soak overnight for best results (use cold water for overnight soaking) or minimum 1.5 hr using hot water
Next, discard the soaked water and add soaked poppy seeds & garlic + green chili & water to the grinder jar and grind to a smooth paste. Set aside for later use
For Curry :-
Heat the oil on a low-medium flame till it reaches its smoking point; Once the white wisps of smoke waft up fry the marinated fish in batches for 5-7 mins on low med flame. Keep changing sides gently till the outer layer of fish turns to light golden brown in colour
Once done lower down the flame, dish out the fried fish gently and set aside
Similarly, fry all the remaining fish and set aside covered
To the remaining oil add bay leaf + red chilies(whole & dried) and stir for 1-2 mins on low-medium flame
Next, add the poppy seeds/posta paste to the pan and stir continuously for next 8-10 mins on low-medium flame
Add salt + turmeric powder + red chilli powder to the pan. Mix well and stir for another 5-7 mins on low-medium flame until oil starts separating from the poppy seeds/posto paste
Next, add hot water to the pan and mix well. Lower down the flame and gently add the fried fish pieces to the pan. Cover and cook for 8-10 mins on low flame until gravy thickens
Remove the lid and check if the fish is cooked properly and the gravy has thickened or not?. If yes, then turn off the flame. Allow the fish to rest for 2-3 mins or else it will break. Transfer to the serving bowl and garnish with finely chopped fresh coriander.
Adjust the salt level as per your taste
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.