Posto Bata Macher Jhol ( Fish Masala Curry with Poppyseed Paste)
Bengalis are known for three F - Fish, Food and Football. Fish is given an extra status and distinguished from food since Bengalis have a special fondness for fish. You have a fish curry when your stomach is upset, a newly wed bride has to hold a fish before she enters her new house and cook it later, fish is even offered to Goddess during Puja, weekend is incomplete without an early morning visit to fish market. Hence fish has a special fondness over all other food in Bengal. Similarly Bengalis use a variety of spices to cook their fish in different ways and poppyseed or posto as is popularly called in Bengal, is one of them. Fish curry tempered with nigella seeds or kalonji and cooked in onion tomato green chillies poppy seed paste is an absolute delight and very enticing and craving. Poppy seeds have nutritional value and they are easy to digest. They add texture and also help to thicken a curry. The nigella seeds also known as 'seed of blessing' have a nut like peppery taste and when tempered in butter or oil adds flavor to the curry. I have learnt this fish curry in posto from my mom . This curry goes well with any sweet white fish but back in native, Rohu also known as Rui fish is used.