How To Make Ilish Posto

How To Make Ilish Posto/Hilsa with poppy seed Recipe

Maximum Bongos are fond of Sorshe Ilish, Doi Ilish, and bhapa Ilish, but today I will share How To Make Ilish Posto/Hilsa with poppy seed Recipe, a delectable recipe that is simpler than other recipes and takes very little time to prepare. This mouth-watering recipe may go well with hot piping rice and dal. But here one thing is required a grinding stone, because if you want to make a smooth paste of poppy seeds/posto then a blender/grinder may not work well.

Equipment required

1. Grinding stone/Sil Nora
2. Griddle
3. Spatula

Ingredients

1. Fried Hilsa/ilish mach bhaja-2
2. Posto/poppy seeds/Khas-Khas-3 tbsp
3. Mustard oil-1 tbsp
4. Turmeric powder-1/2 tbsp
5. Panch phoron-1/2 t spoon    (It comprises mouri (fennel seeds), methi (fenugreek seeds), Kalo jeera (black cumin seeds), jeera(cumin seeds), and a typically Bengali spice, called radhuni)
6. Salt to taste
7. Green chili (silted)-2
8. Coriander leaves to garnish

 How To Make Ilish Posto/Hilsa with poppy seed Recipe

First, take 3 tbsp poppy seeds/posto and soak it for 20 minutes in water, then grind it with the help of a grinding stone, (if you don’t have then you can blend it with the help of a blender/grinder).

Heat 1 tbsp mustard oil in a griddle

Add panchphoron for tempering,

As they splutter and sizzle very carefully add the poppy seeds/posto paste, as they will sprinkle all around.

Now once it is set then mix them slowly with the oil and panchphoron.

Then add salt and turmeric powder and mix them well

Now add two silted green chilies and cook them for two minutes or till the raw smell of the turmeric powder goes off.

Slowly place the fish and mix them nicely

You can turn them to another side to allow them to mix with the gravy

Now turn off the flame, and transfer them to a serving plate and serve hot with rice and dal.

If you like this recipe then you may go for my other Ilish recipes Ilish Biryani, Bhapa Ilish,  narkel diye bhapa ilish, ilish macher matha diye pui shak, Ilish macher matha diye chal kumro

How To Make Ilish Posto

Maximum Bongos are fond of Sorshe Ilish, Doi Ilish and bhapaIlish, but today I will share How To Make Ilish Posto/Hilsa with poppy seedRecipe, a delectable recipe which is simpler than other recipes and takes verylittle time to prepare. This mouth-watering recipe may go well with hot pipingrice and dal.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

15 minutes mins

Total Time 40 minutes mins

Course fish

Cuisine Bengali, Indian

Servings 2

Calories

Equipment

•  Grinding stone/sil nora
• griddle
• Spatula

Ingredients

  

• 2 FriedHilsa/ilish mach bhaja
• 3 tbsp  Posto/poppy seeds/khas-khas
• 1 tbsp Mustard oil
• 1/2 tbsp  turmeric powder
• 1/2 tbsp Panch phoron-1/2 t spoon    (It comprises mouri (fennel seeds), methi(fenugreek seeds), kalo jeere (black cumin seeds), zeera(cumin seeds), and atypically Bengali spice, called radhuni)Saltto taste
• 2 tbsp green chili(silted)
• coriander leaves

Instructions

 

• First take 3 tbsp poppy seeds/posto and soak it for 20minutes in water, then grind it with the help of grinding stone, (if you don’t have then you can blend it with the help of a blender/grinder).
• Heat 1 tbsp mustard oil in a griddle
• Add panchphoron for tempering,
• As they splutter and sizzle verycarefully add the poppy seeds/posto paste, as they will sprinkle all around.
• Now once it set then mix them slowlywith the oil and panchphoron.
• Then add salt and turmeric powderand mix them well
• Now add two silted green chilies andcook them for two minutes or till the raw smell of the turmeric powder goesoff.
• Slowly place the fish and mix themnicely
• You can turn them to other side toallow them to mix with the gravy
• Now turn off the flame, and transferthem to a serving plate and serve hot with rice and dal.

Video