Posto Bata Macher Jhol ( Fish Masala Curry With Poppyseed Paste)

Posto Bata Macher Jhol ( Fish Masala Curry With Poppyseed Paste) - Plattershare - Recipes, food stories and food lovers
Posto Bata Macher Jhol or  Fish Masala Curry with Poppyseed Paste is a delish fish curry tempered with nigella seeds or kalonji and cooked in onion tomato green chillies poppyseed paste. This is an heirloom recipe prepared in most Bengali homes and is an absolute delight and very enticing and craving.
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Served As: Lunch
Recipe Cuisine Type: Bengali
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 2

Ingredients
 

  • 6 piece Fish medium size
  • 1 tsp Turmeric Powder
  • 1-2 tsp Salt or as per taste
  • 4 Green Chillies adjust as per your spice preference, or paste for poppyseed paste
  • 4 tbsp Poppy Seeds
  • 3-4 tbsp Mustard Oil or cooking, or mustard, or oil, or fish for cooking mustard oil for marinating the fish
  • 1/3 tsp Nigella Seeds kalonji
  • 1/2 cup Onions finely chopped
  • 1/2 tsp red chili powder adjust as per taste
  • 2 Green Chillies slit vertically
  • 1 tbsp Garnishing or cilantro finely chopped cilantro for
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Instructions
 

  • Take the poppy seeds in a mixer or spice grinder. Grind it coarsely 2-3 times. Add 4 green chilies , pinch of salt and a quarter cup of water or as required. Process the mixer 3-4 times till you get a smooth mixture. Keep this poppy seed paste aside.
  • Wash and clean the fish pieces with cold water. Pat it dry well with a kitchen paper towel. Marinade the fish pieces with half a teaspoon of turmeric powder, pinch of salt and 2 teaspoon of mustard oil. Keep it aside for 10 minutes.
  • Heat 3-4 tbsp mustard oil in a pan. When the oil is smoking hot, add the fish pieces and shallow fry them on medium high heat till it turns red on both the sides. Take out the fish pieces on a plate. Keep it aside.
  • In the same pan, add the nigella sides. When the seeds stop to crackle, add the onions and fry them till the onions turn light brown, soft and translucent.
  • Add the chopped tomatoes, salt , remaining turmeric powder, red chilly powder and the green chilies. Cover with a lid and cook on low medium heat till the tomatoes become soft and mushy.
  • Remove the lid and add the poppy seed paste. Fry the onion tomato poppy seed paste mixture on medium heat till the oil separates from the mixture.
  • Add around 1 cup of water or more as required gravy consistency. Bring the curry to a boil. Lower the heat and gently add the fish pieces. Simmer the gravy on low heat for 5 minutes. Turn off the gas.
  • Transfer the fish curry into a serving bowl and garnish it with chopped coriander.
  • Serve the posto bata macher jhol hot as a side dish with rice.

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Antara Navin
Antara Navin

I’m Antara Navin - the author of the food and travel blog - dimpieekitchen.com. I am a home chef who loves food and travel.

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