1 November, 2017
Shorshe posto Bhetki-A flaky boneless fish cooked in mustard and poppy seeds sauce
Bhetki is a catadromous fish ,a fish which migrates from river to sea for breeding.When caught from the rivers in Bengal this fish is very popular in flavor for Bengali cuisines.When the same fish is caught from sea,it loses its flavors which are required to cook it the authentic Bong way.All restaurants in Kolkata and other parts of Bengal rely on this fish for preparing fries,cutlets and delicious curries.
I love this fish cooked in a traditional mustard curry with poppy seeds paste(called Posto in Bengali).Posto adds a creamy and nutty flavour to the spicy mustard sauce and you are sure get a good afternoon nap after having this curry due to the poppy seeds paste.In kolkata ,we can buy small Bhetki fishes and cook them.The meat is almost boneless with only one central spine.For preparing boneless fillets though we need a large fish.
Baramundi ,popularly known as "Bhetki" is cooked with mustard and poppy seeds paste in a creamy curry
- 6 pieces Fish
- 1 tbsp Black mustard seeds
- 1 tbsp Yellow mustard seeds
- 1 tbsp poppy seeds
- 3 green chillies
- salt to taste
- pinch turmeric
- 1/2 tsp nigella seeds
- 1/4 cup Mustard oil
Marinate the fish pieces with salt and turmeric powder.
Make a smooth paste of mustard seeds,salt,poppy seeds and green chillies
Heat mustard oil in the pan till it smokes
Fry the fish pieces Lightly on both sides
Discard the oil used for frying the fish and Heat a tbsp of fresh mustard oil in a pan.
Fry the nigella seeds
Dilute the mustard paste with water and turmeric powder and add to the pan
Allow it to thicken
Add the fish pieces and cover cook till tender
Garnish with coriander leaves