I continue on my journey with posto. And this time its Tangra posto, a blissful marriage of tangra maachh (yet another favorite of the fish-loving Bengali) with the humble posto. Spiked with green chillies. Flavored with the freshness of green coriander. And topped with a hearty spoonful of gorgeous mustard oil.
- 1/2 kg tangra maach
- 5 tbsps posto paste (Poppy seeds soaked in warm water for about 20 minutes, then removed from water and blended to a paste with 2 tbsp of water and 3-4 green chillies)
- 1/2 cup peas
- 2 large onions , chopped
- 2 green chillies , slit
- 2 tsp turmeric powder
- 2 tsp red chilli powder
- 4 tbsp mustard oil
- 1/4 cup fresh coriander leaves , chopped
- salt to taste
- Marinate the fish with salt, 1 tsp turmeric and 1 tbsp of mustard oil. (The mustard oil ensures the fish doesn't splutter naughtily when dipped in hot oil 🙂 ) Heat mustard oil in frying pan and lightly fry the fish (Please don't over-fry as the fish can get stiff). Keep aside.
- Reheat the same oil, add the chopped onions, green chillies and a pinch of sugar and fry till the onions are soft.
- Add the remaining turmeric powder, red chili powder and salt. Cook on a moderate flame till oil has been released from the masala. Splash a little water if needed, you wouldn't want the masala to burn.
- At this stage, throw in the green peas and stir in the posto paste.
- Continue cooking for 4-5 mins on a moderate flame. Add 1 cup of warm water, give it a nice stir and bring to a gentle simmer.
- Add the fried fish, adjust the salt and cook for a further 5-6 mins till posto gravy thickens.
- Finish with chopped coriander and a generous tbsp of mustard oil.
- Serve hot with steamed rice.