Poppy seeds are used in Bengali cooking at the drop of a hat; this spice does make a lot of difference to the taste and texture of a dish.
Rohu or tangra fish - ½ kg
Mustard oil - 100 ml
Poppy seeds - 100 g
Green chillies - 6
Garlic - 4 cloves
Potatoes - 250 g
Turmeric - a pinch
Salt - to taste
1. Cut rohu fish into small pieces. If using tangra, keep it whole.
2. Grind the poppy seeds with 2 green chillies. Peel and cube potatoes.
3. Heat oil in a karahi. Fry the fish smeared with a little salt till it is golden-brown. Remove.
4. In the same oil; add the chopped garlic and fry till brown.
5. Add the potatoes and fry till a light brown.
6. Add slit green chillies, poppy seed paste and turmeric. Keep stirring on medium heat till it is lightly coloured. Add I cup of water and salt.
7. Put in the fish and cover.
8. Cook till the potatoes are done. Let excess liquid, if any, evaporate.
9. This is rather a dry dish, but it goes well with rice.
Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman