Posto Pabda | How to make Posto Pabda

By Shaheen Ali  |  1st Feb 2017  |  
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  • Posto Pabda, How to make Posto Pabda
Posto Pabdaby Shaheen Ali
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About Posto Pabda Recipe

Posto Pabda is a very popular fish curry from Bengal, in which the fish named Pabda is cooked in poppy seeds paste making a thick curry. The fish here is cooked whole and the dish goes well with plain rice. The recipe here is adapted from my mother’s diary and trust me it tastes amazing. For those who have tasted Aloo Posto, this fish curry has a similar curry taste with fish along as a bonus. The curry is cooked in Mustard oil that gives a super aroma and a rustic flavor to the dish. The consistency of the gravy can be regulated as per one’s choice. To all the fish lovers here, Posto Pabda is highly recommended and is a must have once in a life time dish.

Posto Pabda is a delicious dish which is liked by people of all age groups. Posto Pabda by Shaheen Ali has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Posto Pabda at many restaurants and you can also prepare this at home. This authentic and mouthwatering Posto Pabda takes 120 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Posto Pabda is a good option for you. The flavour of Posto Pabda is tempting and you will enjoy each bite of this. Try this Posto Pabda on weekends and impress your family and friends. You can comment and rate the Posto Pabda recipe on the page below.

Posto Pabda

Ingredients to make Posto Pabda

  • 4 pcs Fish - Medium Size Pabda
  • 250 grams poppy seeds
  • 1 tsp Kalonji / onion seeds
  • 4 - 5 Chilies Green (slit)
  • 1 cup mustard Oil
  • 1 tsp turmeric
  • 1 - 2 tsps salt (adjustable)

How to make Posto Pabda

  1. Soak khus khus over night or for minimum 2-3 hours in water. Drain the water and collect the khus khus in a grinder jar and grind to make a fine paste. Keep aside
  2. Clean and wash the fishes well. Drain water nicely and coat the fishes with turmeric powder and keep aside. Do not cut into pieces as the fish is cooked whole.
  3. Heat 1/2 cup of mustard oil in a wok, add kalonji and allow it to crackle for a second.
  4. Now add the fishes gently and fry till golden in color.
  5. If the oil reduces, you can add more from sides. Be careful while frying as the fish may burst.
  6. When the fishes are golden in color, add the khus khus paste in the wok and gently stir in.
  7. You may add little water from the sides if the paste is too thick. Season the curry with salt and add green chilies as well.
  8. Allow the curry to get a boil and then cook for another 7-8 mins in low flames and lid closed. Do not stir much.
  9. Turn off the gas and pour in some mustard oil on top for that rustic flavor and serve hot with plain rice.

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