Parsey Posto

We bengali love  our posto and it can be in any form. Be it in its raw form, that is our famous kancha posto bata or the basic aloo posto and jhinge posto extended it to aloo begun  posto. We cook our non-vegetarian version of posto too and being a bengali  we combine posto with our fish too. This is such a fish preparation in posto or poppy seed paste and the fish used here is parsey . I have used fresh river water parsey which are small in size. Tastes awesome with some rice.

Ingredients:

  • Persey fish – 500 gms, cleaned
  • Poppy seed paste – 3 tbsp
  • Green chilli paste  – 1 tsp
  • Potato – 1, cut into straws
  • Tomato – 1, chopped
  • Panchforon/ bengali five spice – 1/2 tsp
  • Green chilli – 2, slitted
  • Salt, turmeric
  • Mustard oil

Method:

Wash and marinate fish with salt and turmeric. After 15 minutes, fry the in mustard oil lightly and keep aside.

In the same pan, add some more mustard oil. When it is hot, add panchforon and sliced green chilli.

Next add the poppy seed paste  along with green chilli paste and fry well till you get the nutty smell of poppy seeds. Add some more salt and turmeric also.

Add the chopped tomatoes the fry till the tomato is mashed.

Add the potato straws and cook for a minute or two so that the potatoes are well coated with masala.

This is how it looks like after a while.

Add a cup of hot water and stir well. Let the water start boiling.

Now add the fried fishes and stir so that fishes are submerged in masalas.

Cook over low heat till the potatoes are cooked and gravy reaches the desired consistency. Adjust the seasoning and remove from heat. Add one or two sliced green chilli and serve.

 

 

Posting this recipe as part of my Durga puja 2019 series. It is ‘Choturthi’ that is 4th day of the puja.

 

 

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