Posto Mach
is a fish preparation, mostly with sweet water fish, Rohu and some small fishes
like Parshe or Pabda are cooked with poppy seed paste and a touch of onion,
tomato and green chilli. Shellfish like shrimps are also made in this way with
poppy seed. There are variations, like some with onions, some without adding
onions. Bengalis love for posto/poppy seed knows no boundaries. It's basically
a very delicious preparation which goes well with hot white rice.
Ingredients:
Rohu or
any sweet water fish : 3-4 pieces
Black cumin seeds/kalonji/kala jeera : 1 tsp.
Onion(sliced) : 1(medium)
Tomato : 1(small)
Green/red chilli : 1-2(as per your taste)
Poppy seed : 3 tblsp.
Turmeric Powder: 2 tsp. + 1 tsp. to smear on fish pieces
Salt to taste
Oil: 4 tblsp. for fish frying
+ 2 tblsp. for cooking
Fresh coriander leaves for garnishing(optional)
Method:
Clean the fish pieces, then rub them
with 1 tsp. turmeric powder a 1 tsp. salt. Keep them aside for at least 1/2 an
hour.
Make a paste of poppy seed and green
chillies in a dry grinder. Do not grind it into a powder, just grind it
coarsely. Take the paste in a bowl and add 2-3 tblsp. water to the paste.
Take oil in a pan and fry the fish
pieces in medium low flame until golden brown from both sides. Keep them aside.
(Never cook the fish curry in the same oil where you
fried the fish, it makes the curry turn black)
In another pan, take 2 tblsp. Oil,
season with cumin seeds, when they splutter, add sliced onions. Fry them until
lightly brown, add chopped tomatoes.
When tomatoes get pulpy, add poppy
seed paste and turmeric powder. Mix with onions and tomatoes. Stir for a minute
or two or until it is little bit brownish. Then add 1 cup of hot water into it.
Season with salt. When water start to boil, add fish pieces.
When water dries up and a medium
thick gravy left, remove from heat. Garnish with fresh coriander leaves and
serve hot.
