Narkel – Posto Katla (Fish Curry with Coconut & Poppy Seed Paste)

On weekends, I try to cook something different. As any other kids our kids also don’t like to have fish so I try to prepare something different every time. This fish curry is a combination of ‘Meen Moilee’ and ‘Rui Tilottama’. This curry is very thin and full of flavour from coconut, garam masala and green chillies. I would recommend to try this fish curry with simple steamed rice though it goes very well with Bengali Sweet Pulao too.


  • Katla or Katol Fish – 8 Pieces
  • Scrapped Coconut – ½ cup
  • Posto or Poppy Seeds – 3 tsp
  • Til or Sesame Seeds – 1 tsp
  • Ginger Paste – 1 tsp
  • Mustard Oil – 3-4 Tbsp
  • Green Chilli – 10-12 pcs
  • Salt – To taste
  • Milk – ½ cup or as required
  • Garam Masala Powder – ½ tsp


  1. Smear some turmeric powder and salt on the fish pieces. Leave for 15 minutes.
  2. Soak poppy seeds in lukewarm water for 15 minutes.
  3. In a grinder put poppy seeds, scraped coconut, sesame seeds and 5 green chillies. Grind into a smooth paste.
  4. Heat mustard oil in a kadai. Carefully place the fish pieces on hot oil. Lightly fry the fishes take out from oil and keep aside.
  5. Temper the oil with green chillies.
  6. Now add the ground paste and cook for a while (till the raw smell of poppy seed paste goes off).
  7. Add a little water. Let it come to boiling point.
  8. Carefully add fish pieces. Cover and cook for 5 minutes.
  9. After 5 minutes add milk and slit green chillies. Cook again for another 6-8 minutes. Adjust the liquid of the fish curry by adding milk if required.
  10. Sprinkle some garam masala powder and serve hot with steamed rice only.

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