WHITE POPPY SEEDS PEANUT FISH CURRY ( POSTO BADAM DI XOL MAAS-DIMU BADAM POSTO MAAS)

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It would be wrong if I say this is a typically Assamese dish. Most of the time experimenting with my cooking results in some really fabulous dishes and gives me pleasure and motivates me to try more. This particular dish also has an origin,  in my husband’s ancestral home in Dimu, Assam. Hence, i named it as “Dimu Badam- Posto Maas”.  

This vacation when i went there, my mother in-law cooked this delicious fish curry with mixed nuts and poppy seeds, simmered in some fresh water “xol fish”( or i would a kids friendly fish with bare minimum thorns). I so loved the flavor that i just couldn’t wait to make one. 

What I wanted  was to keep just a few distinct flavors, thus i used only poppy seeds and peanuts, grind into a fine paste.  Though my paste looked good but miss the paste made with the grind stone, which one will find in every Assamese household.

For this recipe one can substitute Xol fish with any other river fish like Rohu, Katla or Tilapia.

INGREDIENTS

  • 6 medium pieces of fish
  • 1  medium onion grind into a paste
  • 1 Tsp ginger garlic paste
  • 1 Tbsp peanuts, 2 Tsp poppy seeds, together grind into a fine paste( khus khus and moomfali paste)
  • fresh green chilies
  • Chopped fresh coriander for garnish
  • 1/2 Tsp turmeric powder( haldi powder)
  • 1 Tsp cumin powder( jeera powder)
  • Tsp garam masala
  • Sat to taste
  • Tbsp oil plus more for frying the fish

DIRECTION

  1. Marinade the fish pieces with turmeric powder and salt. Heat oil in a pan, fry the fishes until light golden brown on both sides and keep it aside. 
  2. In a wok heat 2 tbsp oil, add the onion paste saute for a minute, then add the ginger garlic paste and saute for another 2-3 minutes.
  3. Now add the turmeric powder, cumin, coriander powder and salt. Saute for few minutes adding  little water until well combine.
  4. Now add the prepared peanut poppy paste, 1 cup water and let it cook for 2-3 minutes.
  5. Finally add the fried fishes, sliced green chilies, cover with a lid and let it simmer for 7 minutes at least. Add more water and adjust the salt to get the desired consistency of your curry.
  6. at the last add some garam masala powder and garnish with chopped coriander.

Enjoy this finger licking fish curry with some steaming plain basmati or jeera rice. Trust me it taste heavenly!

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