Bengali Fish Curry-Bengali cuisine is known for its variety of fish curries that are flavorful and aromatic.
One such delightful dish is the Bengali Fish Curry with Poppy Seeds, locally known as Posto Maach or Shorshe Posto Maach.
Shorshe Posto Maach is a beloved Bengali dish that brings together the earthy flavors of mustard (shorshe) and poppy seeds (posto) to create a rich, aromatic fish curry.
This unique combination makes the dish stand out with its distinct taste and traditional essence.
Bengali Fish Curry with Poppy Seeds (Posto Maach)
Today, I’m excited to share this recipe with you, one that I’ve learned from my grandmother (nani).
This dish holds a special place in my heart because of the traditional techniques and flavors she passed down to me, which I’ve adapted to create a unique version that is both authentic and satisfying.
When it comes to this recipe, there are a few variations you can try based on your taste preferences.
For instance, I’ve included garlic and ginger in this version, but if you prefer a simpler flavor, you can skip these ingredients.
In fact, if you want to focus solely on the nutty flavor of poppy seeds, feel free to make it with just posto.
However, I find that adding a touch of mustard seeds, cumin, ginger, and garlic elevates the dish, giving it a robust and well-rounded flavor that is both comforting and full of depth.
Most traditional recipes stick to only poppy seeds, which, while tasty, can sometimes feel a bit one-dimensional.
By incorporating additional spices like mustard seeds and cumin, you achieve a more balanced flavor profile.
This was a trick my nani taught me, and it’s what makes this dish stand out.
Additionally, when making the spice paste, be sure to add a pinch of salt.
This simple step can prevent the paste from turning bitter, ensuring that the final dish is smooth and full of flavor.
The key to this recipe is in blending the spices just right and cooking the fish gently so that it absorbs all the flavors while staying tender.
The result is a rich, creamy curry that pairs perfectly with steamed rice, allowing the gravy to shine with every bite.
I’m confident that once you try this Bengali Fish Curry with poppy seeds and mustard, you’ll appreciate the layers of flavors and the warmth it brings to your table.
This is more than just a recipe; it’s a family tradition that I’m thrilled to share with you, and I hope it becomes a favorite in your kitchen as well.
Health Benefits of Eating Small Fish
Small fish like Bata are packed with nutrients essential for overall health:
Rich in Omega-3 Fatty Acids: Small fish are an excellent source of omega-3 fatty acids, which promote heart health and reduce inflammation.
High in Protein: They are a great protein source, supporting muscle growth and repair.
Packed with Vitamins and Minerals: Small fish contain essential vitamins like vitamin D, B12, and minerals like calcium and phosphorus that promote bone and immune health.
Low in Mercury: Compared to larger fish, small fish generally have lower mercury levels, making them a safer choice.
Let’s dive into how to prepare this traditional Bengali delicacy!
Ingredients of Bengali Fish Curry With Poppy Seeds
- 500g Bata Fish (or any small fish of your choice)
- 1 teaspoon raw cumin seeds
- 3 teaspoons poppy seeds (khus khus)
- 1/2 teaspoon kalonji seeds (nigella seeds)
- 3 dry red chilies
- 1-inch ginger piece
- 4 cloves garlic
- 2 medium-sized tomatoes (optional)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons mustard oil
- 1 bay leaf
- 1 red chili
- 1 cup water (adjust as needed)
- Fresh coriander leaves for garnish
Step-by-Step Recipe: Bengali Fish Curry with Poppy Seeds
Step 1: Prepare the Fish
Start by washing the Bata fish thoroughly.
i used hand sized fish ,You can use any small-medium fish for this fish curry recipe.
Marinate the fish with salt and 1/2 teaspoon turmeric powder.
Set it aside for 5 minutes.
Step 2: Prepare the Masala Paste
In a grinder, add 1 teaspoon raw cumin seeds, 3 teaspoons poppy seeds, 3 dry red chilies, 1-inch ginger, 4 cloves garlic, and salt. Grind them into a smooth paste.
Step 3: Fry the Fish
Heat a pan and add mustard oil.
Once the oil is hot, fry the marinated fish pieces on medium heat until golden brown on both sides.
Remove the fish and set it aside.
Step 4: Prepare the Gravy
In the same pan, add a little more mustard oil if needed.
Add ½ teaspoon kalonji seeds, bay leaf, and dry red chili.
Stir for a few seconds.
Add chopped tomatoes (optional) and 1/2 teaspoon turmeric powder and 1/2 teaspoon red chili powder.
Cook until the tomatoes turn soft.
Once the tomatoes are soft, add the masala paste and cook for 2-3 minutes on medium heat until the raw smell disappears.
Step 5: Add Water and Fish
Add 1 cup water (adjust according to the desired consistency).
Let it come to a boil.
Gently place the fried fish into the gravy.
Let it simmer for 5 minutes so the fish absorbs the flavors.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or roti.
MORE FISH CURRIES:
BEGUN DIYE PABDA MACHER JHOL RECIPE|PABDA FISH RECIPE
Fish Curry with Brinjal and Tomato
Conclusion
Bengali Fish Curry with Poppy Seeds is a delightful dish that’s both flavorful and nutritious.
The subtle nutty taste of poppy seeds combined with tender fish creates an unforgettable culinary experience.
Pair this curry with steamed rice, and you have a classic Bengali meal perfect for any occasion.
NOTE:
- For an authentic Bengali flavor, always use mustard oil.
Heating it until it reaches its smoking point helps mellow its sharpness.
2. If you’re new to using poppy seeds (posto), soak them in warm water for 15-20 minutes before grinding.
This ensures a smooth paste.
3. The recipe allows for flexibility.
You can adjust the amount of mustard seeds, garlic, and ginger according to your preference.
4. A pinch of salt in the spice paste is crucial to avoid any bitterness in the final dish.
5. For a purely poppy-seed-based curry, you can skip the mustard seeds and other spices, focusing entirely on the nutty flavor of posto.
Pro Tips:
Fresh Fish: I Always use fresh fish for the best taste and texture.
If using frozen fish, ensure it is thawed completely and pat it dry before marinating.
Mustard Oil: Authentic Bengali flavor comes from using mustard oil.
Heat it until it reaches the smoking point to reduce its pungency before cooking.
Marination: I Marinate the fish with salt and turmeric for at least 5-10 minutes.
This step adds flavor and reduces the fishy smell.
Frying the Fish: I Always Fry the fish on medium heat to get a golden crust without overcooking it.
Avoid overcrowding the pan for even frying.
Perfect Gravy Consistency: Adjust the water based on your preference for the gravy. I used 1 glass of water For a thicker gravy, reduce the water; for a lighter, soupier curry or add a bit more for runny gravy.
Balancing Flavors: Poppy seeds and mustard can have strong flavors.
I Balance the dish with the right amount of salt and a pinch of sugar, if needed, to bring out the full flavor profile.
Avoid Overcooking: Once the fish is added to the gravy, simmer gently.
Overcooking can make the fish tough and break apart easily.
Serving Tip: This curry pairs best with steamed rice, which absorbs the flavors of the gravy perfectly.
Garnish with fresh coriander for added freshness.
Resting Time: Let the curry rest for 10-15 minutes after cooking to allow the flavors to meld together before serving.
FAQs:
1. Can I use any fish for this Fish Curry recipe?
Yes, you can use any small fish like rohu, catla, or mackerel for this Fish Curry.
2. What are poppy seeds called in Bengali?
Poppy seeds are called posto in Bengali.
3. Is it necessary to use mustard oil?
Mustard oil is traditional in Bengali cooking and adds an authentic flavor, but you can substitute it with any cooking oil.
4. Can I skip the tomatoes?
Yes, the use of tomatoes is optional and depends on personal preference.
5. How can I make the fish curry spicier?
You can increase the number of dry red chilies or add green chilies for extra heat.
6. What is kalonji, and can I replace it?
Kalonji seeds, also known as nigella seeds, add a distinctive flavor to the curry.
If unavailable, you can skip them or use cumin seeds.
7. How long should I marinate the fish?
A quick marination of 5 minutes with salt and turmeric is sufficient.
8. What is the consistency of the fish curry gravy?
The gravy should be medium-thick, but you can adjust the water to your preference.
9. Can I store the leftover fish curry?
Yes, you can refrigerate the curry for up to 2 days.
Reheat before serving.
10. What dishes pair well with this fish curry?
This curry pairs best with steamed rice or flatbreads like roti or paratha.
This recipe is perfect for those looking to explore authentic Bengali flavors with simple ingredients.
Enjoy this nutritious and flavorful dish with your family!
Recipe Card:
Authentic Fish Curry | Bengali Fish Curry With Poppy Seeds
Ingredients
Ingredients
- 500 g Bata Fish or any small fish of your choice
- 1 teaspoon raw cumin seeds
- 3 teaspoons poppy seeds khus khus
- ½ teaspoon kalonji seeds nigella seeds
- 3 dry red chilies
- 1- inch ginger piece
- 4 cloves garlic
- 2 medium-sized tomatoes optional
- ½ teaspoon turmeric powder
- Salt to taste
- 2 tablespoons mustard oil
- 1 bay leaf
- 1 red chili
- 1/2 teaspoon rewd chili powder
- 1 cup water adjust as needed
- Fresh coriander leaves for garnish
Instructions
Step-by-Step Recipe: Bengali Fish Curry with Poppy Seeds
Step 1: Prepare the Fish
- Start by washing the Bata fish thoroughly. You can use any small fish for this recipe.
- Marinate the fish with salt and ½ teaspoon turmeric powder. Set it aside for 5 minutes.
Step 2: Prepare the Masala Paste
- In a grinder, add 1 teaspoon raw cumin seeds, 3 teaspoons poppy seeds, 3 dry red chilies, 1-inch ginger, 4 cloves garlic, and salt. Grind them into a smooth paste.
Step 3: Fry the Fish
- Heat a pan and add mustard oil. Once the oil is hot, fry the marinated fish pieces on medium heat until golden brown on both sides. Remove the fish and set it aside.
Step 4: Prepare the Gravy
- In the same pan, add a little more mustard oil if needed. Add ½ teaspoon kalonji seeds, bay leaf, and dry red chili. Stir for a few seconds.
- Add chopped tomatoes (optional) and 1/2 teaspoon turmeric and red chili powder powder. Cook until the tomatoes turn soft.
- Once the tomatoes are soft, add the masala paste and cook for 2-3 minutes on medium heat until the raw smell disappears.
Step 5: Add Water and Fish
- Add 1 cup water (adjust according to the desired consistency). Let it come to a boil.
- Gently place the fried fish into the gravy. Let it simmer for 5 minutes so the fish absorbs the flavors.
- Garnish with freshly chopped coriander leaves and serve hot with steamed rice or roti.
Notes
- For an authentic Bengali flavor, always use mustard oil. Heating it until it reaches its smoking point helps mellow its sharpness.
- If you’re new to using poppy seeds (posto), soak them in warm water for 15-20 minutes before grinding. This ensures a smooth paste.
- The recipe allows for flexibility. You can adjust the amount of mustard seeds, garlic, and ginger according to your preference.
- A pinch of salt in the spice paste is crucial to avoid any bitterness in the final dish.
- For a purely poppy-seed-based curry, you can skip the mustard seeds and other spices, focusing entirely on the nutty flavor of posto.
- This dish is best enjoyed fresh, with hot steamed rice to soak up the rich gravy.
Nutrition value (Bengali Fish Curry per 4 servings):
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 20g |
| Carbohydrates | 8g |
| Dietary Fiber | 2g |
| Fat | 16g |
| Saturated Fat | 3g |
| Cholesterol | 70mg |
| Sodium | 500mg |
| Potassium | 350mg |
| Vitamin A | 12% DV |
| Vitamin C | 15% DV |
| Calcium | 10% DV |
| Iron | 15% DV |
I love bengali fish curries… Kuch dino se apki page follow kar rahi.. Apke recipes bohot easy to use hoti hai.. Bohot sare recipes try bhi k hu aur bohot tasty bhi bana hai, mai bihar se hu aur mujhe fish curry etni achi se banana nahi ati thi but apki recipes pad kar kafi had tak fish curry banana sik gae..
Hi Rubi,Aapka pyara comment padke bohot acha laga, Yeh jaan ke khushi hui ki aapko meri recipes pasand aa rahi hain aur use follow karna easy lag raha hai. Aur yeh sun ke aur bhi acha laga ki aap ab fish curry banana achhe se seekh gayi hain, especially jab apke area ki flavors thodi alag hoti hain. Aap aise hi naye recipes try karte rahiye aur enjoy kijiye. Agar apko koi specific recipe chahiye ya kuch puchna ho, toh bina jhijhak bataye. Happy cooking!