Posto ilish aka ilish posto recipe is an authentic Bengali recipe and one of the most beloved hilsa fish recipe which is frequently prepared in Bengali households. Ilish macher posto bata is a comforting fish curry which is satisfying Bengali taste buds since ages. In this preparation, hilsa fish slices are cooked in poppy seeds paste with yogurt, green chillies and onion. It is always accompanied with hot steamed rice.
Table of Contents
About the recipe
Tips and Suggestions
How to make Posto ilish (step wise photos)
Recipe Card
About the recipe
Hilsa is known as “Queen of fishes”. Ilish (Hilsa fish) is very popular in South Asia, especially among Bengalis and Odiyas. It is the National fish of Bangladesh. It is also known as Elish mas in Bangladesh. It is also popular in Andhra Pradesh (India) and is called Pulasa in Telegu. It is popular among Sindhis as well. According to most of the Bengalis and Odiyas, including me, Hilsa is the tastiest fish in this world. The reason for its popularity is its unique taste, texture and flavour.
Many traditional and authentic Bengali fish curries are prepared with Ilish mach (Hilsa fish). Each recipe is a masterpiece, and they are frequently served in almost every reputed Bengali restaurant and special ceremonies like marriage, reception party, annaprasan, baby shower etc. Shorshe Ilish, Ilish macher tel jhol, posto ilish, Ilish Bhapa, Doi Ilish, Ilish Macher Tok, Ilish Macher Paturi, Barishali Ilish etc. are the finest examples of Hilsa fish recipe.
Hilsa fish aka ilish mach is a monsoon fish which is not easily available throughout the year. So, every Bengali waits for the monsoon to bring her highness to home. Though the price of hilsa fish is sky high, but still each Bengali manages to buy it every year to satisfy their craving. Even Hilsa is often bought in pairs in many Bengali houses. Bringing hilsa fish at home is always an event of tremendous joy which transform the regular meal to a feast.
Ilish mach aka hilsa fish has always been the centre of attraction in Bengali culinary whether it is epar bangla (West bengal) or opar bangla (Bangladesh). In fact, there is still a humorous conflict among Ghoti and Bangal claiming the hilsa fish as their part of culinary. When it comes to Ilish my nostalgia keeps bounding me to talk more and more about this supreme fish.
Both Bengal and Bangladesh are surrounded by numerous rivers. They have been a superb source of freshwater fishes from ages. The availability of fishes is the main reason behind the vogue of Fish Curries in these regions. This is the secret behind the huge variations of Fish curries and hilsa fish recipe in Bengali cuisine.
Every house has its own way of preparing posto ilish. I always use a handful of thin slices of onions and yogurt other than poppy seeds paste for the curry. Addition of beaten yogurt enhances the taste and texture of the gravy. Many people prefer to add grated coconut or mustard seeds as well in the curry. But I don’t use them.
Shorshe ilish aka Ilish shorshe recipe is an extremely easy hilsa fish recipe. It requires minimal ingredients to get prepared. No other spices are used in this recipe, other than poppy seeds paste. The best part of the recipe is that it gets prepared very quickly without investing much time and effort. So, it can be a great option for weekdays.
Posto ilish with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the recipe.
Tips to prepare perfect Posto ilish
- Always marinate the fish slices with salt and turmeric powder for at least ten minutes.
- Hilsa fish pieces are very tender and delicate. Flip them very carefully during the time of cooking.
- Always soak the poppy seeds for some time before grinding. It makes the grinding process easier and makes the paste smooth.
- Beat the yogurt thoroughly before adding into the pan.
- Always use mustard oil for cooking this fish recipe. It will give amazing flavour to the fish.
- Don’t skip green chillies from the recipe. If you like less heaty food, then add whole green chillies. It makes the gravy flavourful.
How to make Posto ilish?
For the ilish posto recipe, first cut and clean the hilsa fish pieces and wash them gently. Then marinate the fish pieces with salt and turmeric powder for 30 minutes. In traditional ilish recipe, fish pieces are not fried before adding to the masala or gravy, but I have fried the fish slices slightly earlier.
On the other hand, soak poppy seeds in water for at least 30 minutes. Then drain the excess water and transfer it to a jar of a grinder. Add some green chillies, a pinch of salt, water and grind it to a smooth paste and keep it aside.
Now put a pan on flame and let it become completely dry. Add mustard oil into the pan and allow it to become hot. Once the oil is hot, add the marinated fish pieces and fry them lightly from both sides for 30 seconds. Then transfer the pieces to a separate plate.
Now, add nigella seeds aka kalo jeere, dry red chilli into the pan and let them crackle.
Add the thin sliced onion and fry them over medium flame for 5-6 minutes until it turns slightly golden in colour. Then add the poppy seeds paste into the pan and cook it in medium flame for 1-2 minutes. Add salt, turmeric powder and give a nice mix. Cook the masala in low flame for another 3-4 minutes till the masala releases oil.
Now add the whisked yogurt into the pan and mix it thoroughly. Cook the masala over low flame for 3-4 minutes
Then add water into the pan and give a gentle stir. Add green chillies and cover the pan. Cook it in high flame until the gravy starts boiling. Then put the flame in low and add the fried hilsa fish sliced into the pan. Now, cover the pan and cook it for another 8-10 minutes. Flip the hilsa pieces once in between during this cooking time.
Switch off the flame and ilish posto is ready to serve now.
Many ilish macher recipe have already been shared in my previous posts. You can check few of them like
Doi Ilish
Barishali Ilish
Ilish Pulao
Shorshe ilish
Ilish macher tel jhol
..And Many more…
Ingredients:
To marinate the hilsa fish
- 4 large Hilsa fish pieces, 110 grams each piece
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder (Haldi)
For the poppy Paste
- 4 tablespoons poppy seeds (Posto)
- 2-3 green Chillies
- A pinch of Salt
- ¼ cup Water, to make a smooth paste
Other ingredients for the Gravy
- ½ teaspoon Nigella seeds (Kalo jire)
- 1 dry red chilli for tempering
- 1 small onion, thin sliced
- 2-3 green Chillies for the gravy
- 4 tablespoons Yogurt
- ½ teaspoon Turmeric powder (Haldi)
- Salt to taste
- 4 tablespoons Mustard oil for cooking
- ¾ cup of Water for gravy (quantity can be varied as per your desired consistency)
Instructions:
- Cut and clean the hilsa fish pieces and wash gently with water.
- Marinate the hilsa fish pieces with 1 teaspoon salt, 1 teaspoon turmeric powder and keep them aside for 30 minutes.
- On the other hand, soak 4 tablespoon poppy seeds in water for 30 minutes and then drain the excess water.
- Transfer the soaked poppy seeds into a jar of mixer grinder. Add 2-3 green chillies, a pinch of salt, ¼ cup water into the jar and close the lid. Grind it to a smooth paste. Keep it aside.
- Put a pan on flame and allow it to become completely dry. Add 4 tablespoons mustard oil into the pan and wait until the oil is hot.
- Once the oil is hot, add the marinated fish pieces carefully into the pan and fry them very lightly for 30 seconds in low flame. Then flip the pieces delicately and fry the other side for another 30 seconds.
- Take the pieces out carefully on a separate plate and keep them aside.
- In the same pan, add ½ teaspoon nigella seeds, 1 green chilli and let them crackle.
- Add the thin sliced onion and fry them over medium flame for 5-6 minutes until it turns slightly golden in colour.
- Add the poppy seeds paste (Step 4) into the pan and cook it in medium flame for 1-2 minutes.
- Add salt, ½ teaspoon turmeric powder and give a nice mix. Cook the masala in low flame for another 3-4 minutes till the masala releases oil.
- Take 4 tablespoons yogurt into a small bowl and whisk it nicely.
- Add the whisked yogurt into the pan and mix it well. Cook it over low flame for 3-4 minutes.
- Add ¾ cup water into the pan and give a gentle stir.
- Add 2-3 green chillies and cover the pan. Cook it in high flame until the gravy starts boiling.
- Put the flame in low and add the fried hilsa fish sliced into the pan. Cover the pan and cook it for another 8-10 minutes. Flip the hilsa pieces once in between during this cooking time.
- Switch off the flame and the Ilish posto is ready to serve now.
Serving Instruction
Transfer the posto ilish into a serving bowl or on a serving plate. Serve hot or warm to enjoy the best taste. Pair up the dish with steamed Basmati rice and enjoy the Bengali delicacy.
Ingredients
To marinate the hilsa fish
- 4 large Hilsa fish pieces, 110 grams each piece
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder (Haldi)
For the poppy Paste
- 4 tablespoons poppy seeds (Posto)
- 2-3green Chillies
- A pinch of Salt
- ¼ cup Water, to make a smooth paste
Other ingredients for the Gravy
- ½ teaspoon Nigella seeds (Kalojire)
- 1 dry redchilli for tempering
- 1 small onion, thin sliced
- 2-3 green Chillies for the gravy
- 4 tablespoons Yogurt
- ½ teaspoon Turmeric powder (Haldi)
- Salt to taste
- 4 tablespoons Mustard oil for cooking
- ¾ cup of Water for gravy (quantity can be varied as per your desired consistency)
Instructions
- Cut and clean the hilsa fish pieces and wash gently with water.
- Marinate the hilsa fish pieces with 1 teaspoon salt, 1 teaspoon turmeric powder and keep them aside for 30 minutes.
- On the other hand, soak 4 tablespoon poppy seeds in water for 30 minutes and then drain the excess water.
- Transfer the soaked poppy seeds into a jar of mixer grinder. Add 2-3 green chillies, a pinch of salt, ¼ cup water into the jar and close the lid. Grind it to a smooth paste. Keep it aside.
- Put a pan on flame and allow it to become completely dry. Add 4 tablespoons mustard oil into the pan and wait until the oil is hot.
- Once the oil is hot, add the marinated fish pieces carefully into the pan and fry them very lightly for 30 seconds in low flame. Then flip the pieces delicately and fry the other side for another 30 seconds.
- Take the pieces out carefully on a separate plate and keep them aside.
- In the same pan, add ½ teaspoon nigella seeds, 1 green chilli and let them crackle.
- Add the thin sliced onion and fry them over medium flame for 5-6 minutes until it turns slightly golden in colour.
- Add the poppy seeds paste (Step 4) into the pan and cook it in medium flame for 1-2 minutes.
- Add salt, ½ teaspoon turmeric powder and give a nice mix. Cook the masala in low flame for another 3-4 minutes till the masala releases oil.
- Take 4 tablespoons yogurt into a small bowl and whisk it nicely.
- Add the whisked yogurt into the pan and mix it well. Cook it over low flame for 3-4 minutes.
- Add ¾ cup water into the pan and give a gentle stir.
- Add 2-3 green chillies and cover the pan. Cook it in high flame until the gravy starts boiling.
- Put the flame in low and add the fried hilsa fish sliced into the pan. Cover the pan and cook it for another 8-10 minutes. Flip the hilsa pieces once in between during this cooking time.
- Switch off the flame and the Ilish posto is ready to serve now.
