Posto Bata Macher Jhol ( Fish Masala Curry With Poppyseed Paste)
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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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Ingredients
- 6 medium size fish pieces
- 1 teaspoon Turmeric Powder
- Salt
- 4 green chillies for poppyseed paste adjust as per your spice preference
- 4 tbsp Poppy seeds
- 3-4 tbsp mustard oil for cooking + 2 tsp mustard oil for marinating the fish
- 1/3 teaspoon nigella seeds kalonji
- 1/2 cup finely chopped onions
- 1/2 teaspoon red chilly powder adjust as per taste
- 2 green chillies slit vertically
- 1 tbsp finely chopped cilantro for garnishing
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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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