How to make sorshe posto diye pabda macher jhal/Indian Ompok pabda curry with mustard and poppy seed paste.
This is one of the sweetest fish I had taken. Due to less bone and oily skin most of the Bengalese like this fish very much. Due to oily skin you have to take special care while frying to avoid sticking with the pan. The scientific name is Ompok pabda. It is available throughout the year, so in gathering or in a marriage ceremony it is one of the popular dishes. Two popular dishs are pabda macher tel jhol and pabda macher sorshe-posto jhal.
| Author: Abhijit Mukhopadhyay |
| Course: Side dish |
| Cuisine: Bengali, Indian |
| Level of cooking: Medium |
| Preparation time: 15 minutes |
| Cooking time: 30 minutes |
| Total time: 45 minutes |
| Servings: 2-3 |
Ingredients
- pabda maach/fish -6
- Mustard oil -4 tablespoon (frying+cooking)
- Green Chillies -2(silted)
- Panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- 2 tablespoon Mustard seeds
- Poppy seeds (posto)-3 table spoon
- Turmeric powder (Haldi) -1 teaspoon
- Red chili powder-1/4th tsp
- Salt to taste
- Mustard oil
How to make sorshe posto diye pabda macher jhal
- Wash the fish and rub with salt and turmeric powder and keep it aside for about an hour.
- Grind and make a paste with mustard seeds and poppy seeds in a sil-batta or in a grinder and keep it aside.
- Take a kadai or hard bottomed pan add mustard oil and fry the fishes lightly from both sides until cooked throughly. Keep them aside.
- In the same kadai add more oil if required, add panch-phoron for tempering.
- As they splutter and sizzle add the paste of posto-sorse paste.
- Cook for a minutes with constant stirring on low-medium flame.
- Add water as per the gravy consistency; cook it for 2-3 minutes. Add the fried fishes and allow it to cook for another 3-4 minutes in low flame with covering the lid after putting two silted green chilies.
- Open the lid and check consistency and the salt.
- If everything is alright then switch off the flame, sprinkle a little mustard oil and cover it for 5 minutes.
- The combination of mustard oil and mustard paste makes the Pabda Shorshe-posto a high rise perfectly for hot steamed rice.
- Your Pabda sorse-posto is ready.
- Serve it with steamed piping white rice.