Posto Bhetki

Posto or poppy seed competes very closely with paanch phoron in the bengali food fraternity and both fight it out , with equal rights, for the number one position , when it comes to a comparison based on the flavor . Posto or poppy seed is a form of oil seed obtained from the opium flower - It is also advisable to be eaten in limited quantities - as an overload can often lead to deep long sleep ( refer to the opium origin ). When tasted individually , posto exudes a very distinct flavor from its closest cousin seed , shorshe or the mustard . Posto has less pungency when compared to the latter and is in most cases , elevated with a dash of mustard oil topping . Posto has a subtle taste and compliments any vegetable / fish or meat when paired together with it . It is also lighter on the stomach and acts as a coolant during summer days .

The Posto plays a hero in many dishes of Bengali cuisine . Most of us bongs have grown up eating the likes of aloo posto ( potato with poppy seeds ) , posto'r bora ( a kind of flattened poppy seed kabab) , dim posto ( poppy seeds with eggs ) , posto bata ( like a poppy seed chutney ) and so on and so forth . As we go along , I will try to share some of my favourite recipes on my blog but today , let me take you through the making of the silken Posto Bhetki .

Posto Bhetki is different from the steamed fish recipe , we posted earlier on the blog , as this preparation is more lighter in nature and something you can eat as a simple everyday gravy . You can either use Bhetki (Barramundi ) or Pabda ( Catfish ) but if both are not available , salmon or prawn also works great .

Things you will need

• 6 pieces fish

• 2 tbsp poppy seeds - made into a paste with hot water

• 3 green chillies

• 01 Onion , thinly sliced

• Salt to taste

• Pinch turmeric

• 1/2 tsp nigella seeds

• 03 tbsp mustard oil

• 01 cup warm water

Steps to Follow

• Marinate the fish pieces with salt and turmeric powder

• Heat mustard oil in the pan till it is smoking hot .

• Lower the flame and wait for 01 minute - then temper this hot oil with the nigella seeds and green chilli . Keep stirring the oil as you don't want to burn the nigella seeds.

• To the oil add the sliced onion and saute for 2- 3 mins.

• Next , dilute the poppy seed paste with a little water and turmeric powder and toss this into the pan .

• Allow this to simmer in low flame

• Season the gravy with salt and wait till the gravy releases some oil .

• Add in the fish pieces and coat well with the gravy .

• Add 01 cup of water and cover cook it for 10 mins , till the fish tender .

• Garnish with some green-chilli and serve with steamed rice !

Pro- tip : Note - If you are using pabda or catfish , you will need to lightly fry the fish pieces on both sides , before you get ahead with the gravy . In case you are using barramundi or salmon or prawns , you can use it straight into the gravy as otherwise you will risk breaking up the delicate protein.