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Pabda Fish Curry With Poppy Seeds: TM Food Corner2 min read

Pabda Fish Curry With Poppy Seeds: TM Food Corner<span class="wtr-time-wrap after-title"><span class="wtr-time-number">2</span> min read</span>

Cuisine: Bengali Origin

Course: Lunch or Family Brunch

Diet: High Protein diet, Category: Non-Vegetarian

 Prep in 15 M

 Cooks in 30 M

 Total in 45 M

 Makes: 4 Servings


4 Pabda(Omlock) fish
250 grams Poppy seeds
1 teaspoon Kalonji (Onion Nigella Seeds)
4 Green Chillies, slit
1 Onion chopped finely
1 tsp ginger garlic paste
1 cup Mustard oil
1 teaspoon Turmeric powder (Haldi)
Salt, to taste
Coriander leaf for garnish

Directions for Posto Pabda (Bengali Fish Curry In Poppy Seeds Paste)

  1. To prepare a perfect and delicious Posto Pabda Recipe, soak khus khus overnight or for minimum 3-4 hours in water for uniformity. Make yourself ready with all the other needed ingredients as well.

2. Drain out the unnecessary water and collect the khus khus in a Mixer grinder container and grind to make a fine thick paste. Keep this aside while you prepare the other items.

3. Clean the fishes well with water, make sure to clean up any fish scales if any left. Drain all the water slowly and coat the fishes with turmeric powder uniformly and keep those aside. The fish has to be cooked whole, so no need to do make pieces.

4. Heat half cup of mustard oil in a Wok or Kadai, now add the coated fishes gently and fry slowly till it turns golden in color.

If the oil reduces, you can add more from sides slowly but a little amount.

5. When the fishes turns golden in color, remove carefully and steadily from the wok and keep those aside again.

6. In another flat non-sticky pan add oil, add onion seed, ginger freshly prepared garlic paste, add freshly chopped onion add some salt to taste and fry it until it oil vanishes from it then add the prepared khus khus paste in the wok and stir the mixture gently.

7. You may add some water from the sides if the paste seems too thick. Season the curry with salt, any herbs and add green chillies as well.

8. Allow the curry to boil with bubbles bursting out, and then cook for 9-10 minutes on a seemingly low flame and keep the lid closed. Do not stir too much at this stage.

9. Turn off the gas supply and pour in a tablespoon of raw mustard oil on top of Posto Pabda Curry Recipe for a royal flavor and sprinkle some nice chopped coriander leaf and serve hot with plain steamed rice or jeera Rice.

About The Author

Lipika Debnath

An engineering graduate in Electrical and Electronics Engineering from Veltech University Chennai. Her sense of pride for nation reflects from her work as after her graduation she joined as a school teacher in Hojai, Assam under Sarba Siksha Abhiyan, Govt. of Assam, India to nurture the young minds of India. She loves teaching and be with kids and providing them with the pinnacle of knowledge. She loves cooking and has mastered the art of cooking since her childhood. Meet our in-house Food Columnist, Miss Lipika who can make your mouth open and drool once you happened to read her food column. Yes, you need to be lucky or go and meet her personally at her home to taste those palatable dishes cooked by her.

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