কাতলার ঝাল পোস্ত - একদম অন্যরকম রেসিপি 

কাতলার ঝাল পোস্ত - একদম অন্যরকম রেসিপি
A recipe of spicy poppy seed paste fish (Katla Maacher Jhaal Posto).
We start with prepping the ingredients. Three tablespoons of poppy seeds, 25 grams of cashews, and three green chilies are soaked for a while to be later ground into a smooth paste. Four pieces of Katla fish are cleaned and marinated with only salt, as turmeric is not used in this recipe.
Then, oil is heated in a pan to fry the fish. The fish are fried until lightly browned and then removed from the pan. The remaining oil is reduced and then two slit green chilies and half a teaspoon of black cumin seeds are added. More chilies can be added for those who prefer it spicier. Then, a whole chopped onion is added and fried until softened. A chopped tomato is then added and cooked until everything is well combined.
Seven tablespoons of oil, or less depending on how much oil rendered from the cashews, is enough for this recipe. Salt is added to taste. The cashews, poppy seeds, and green chili paste are added next and fried well. A little water is added and the mixture is continuously stirred to prevent the cashews and poppy seeds from sticking to the pan. A small amount of sugar is added next, but this is optional.
Once the masala is cooked, a cup of water is added and brought to a boil. The fish are then returned to the pan and simmered until the gravy thickens. The ideal cooking time depends on the size of the fish and the heat of the stove. Two more green chilies are added & Our recipe is ready
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Katlar Jhal Posto | Katlar tel jhal | Katlar jhal posto bengali recipe | Katlar jhal posto ranna | Katlar jhal posto ranna recipe | Katla macher recipe | Katla macher recipe in bengali | Macher jhal recipe in bengali | Katla macher recipe | Fish recipe | Fish curry | Bengali recipe | Sreyashir Rannaghar
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