Posto Pabda (Bengali Fish Curry in Poppy Seeds Paste)
Description:
Posto Pabda is a traditional Bengali fish curry that boasts the delicate flavors of Pabda fish simmered in a rich, creamy poppy seeds paste. Known for its smooth texture and robust taste, this dish is a true comfort food that pairs beautifully with plain rice. The recipe is adapted from my mother’s personal diary, and the result is nothing short of extraordinary. The fish is cooked whole, ensuring the meat remains tender and flavorful, while the poppy seeds paste imparts a unique richness to the curry. A perfect addition to your lunch table, this dish is sure to leave everyone wanting more.
Cuisine: Bengali
Course: Lunch
Diet: High Protein, Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Pabda fish | 4 pieces (approx. 250 grams) |
| Poppy seeds | 1 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Green chillies (slit) | 4 |
| Mustard oil | 1 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Instructions
-
Soak the Poppy Seeds:
Begin by soaking the poppy seeds (khus khus) in water. Ideally, let them soak overnight, but a minimum of 2-3 hours will also work. This step softens the seeds, making it easier to grind them into a smooth paste later. -
Prepare the Poppy Seeds Paste:
After soaking, drain the water from the poppy seeds and transfer them to a mixer jar. Grind them into a fine, smooth paste, adding a little water if necessary. Set this paste aside for later. -
Clean and Coat the Fish:
Thoroughly clean and wash the Pabda fish. Make sure to remove any residual water and then coat the fish with turmeric powder. Set the fish aside while you prepare the curry. -
Heat the Mustard Oil:
In a wok or kadai, heat 1/2 cup of mustard oil over medium heat. Once the oil is hot, add the kalonji (onion nigella seeds) and let them crackle for a few seconds. This will release their flavor and aroma into the oil. -
Fry the Fish:
Gently add the Pabda fish to the hot oil. Fry the fish until it turns golden brown on all sides, being careful not to break the fish apart. If the oil level decreases, you can add a bit more mustard oil from the sides of the wok. -
Add the Poppy Seeds Paste:
Once the fish is fried to a golden color, add the prepared poppy seeds paste to the wok. Stir gently to coat the fish in the paste. If the paste appears too thick, you can add a little water from the sides to loosen it. -
Season the Curry:
Add salt to taste and toss in the slit green chillies. Bring the curry to a boil, then reduce the heat to low. Cover the wok and let the curry simmer for about 7-8 minutes. Be gentle with stirring at this stage, as the fish is delicate and may break. -
Finish with Mustard Oil:
To give the curry a traditional Bengali flavor, finish by drizzling a tablespoon of raw mustard oil on top of the curry. This will add a rustic, aromatic touch to the dish. -
Serve:
Once the curry is cooked, remove it from the heat. Serve the Posto Pabda hot, paired with plain steamed rice. Enjoy the rich, aromatic flavors of this classic Bengali dish!
Tips for a Perfect Posto Pabda:
- Use fresh Pabda fish for the best flavor. If you can’t find Pabda, try substituting it with other tender fish like Rui or Katla.
- Adjust the consistency of the poppy seeds paste by adding water carefully. The paste should be smooth but not too runny.
- Serve immediately with hot steamed rice for the best experience.
Posto Pabda is a soul-satisfying dish that brings the authentic flavors of Bengal right to your plate. With its beautiful blend of spices and the unique poppy seeds paste, it’s sure to be a hit at any lunch table.
