Rui Macher Posto is a classic Bengali dish that features a combination of Rui fish, also known as Rohu fish, and posto, which refers to poppy seeds.
It is a common dish in all Bengal homes and is known for its distinct flavor, taste, and texture.
The nuttiness of poppy seeds creates a delightful experience. Follow my easy recipe to enhance your culinary skills.
Key Takeaways:
- The dish offers a creamy texture and a slightly nutty flavor from the posto.
- Rui fish has a mild and slightly sweet taste that pairs well with the creamy posto gravy.
- It is commonly served with steamed rice.
- Alternatives to Rui Macher Posto include Chingri Macher Posto, Shorshe Bata Macher Jhal, Doi Maach, Macher Kalia, and Bhetki Paturi.
The Ingredients
- Rohu Fish – 5 pieces (cut and cleaned)
- Poppy seeds – 3 Tbsp (pasted with green chili and a pinch of salt)
- Onion – 2 pieces (chopped)
- Green chilis – 3 pieces
- Tomato – 1 piece (chopped)
- Turmeric powder – Tbsp
- Black cumin – 1/5 Tbsp
- Mustard oil – 3 Tbsp
- Salt – as per taste
How to Make Rui Macher Posto (Step by Step Images)?
1. First, marinate the Rohu fish pieces with a pinch of salt and half a tablespoon of turmeric. Set it aside for 10 minutes.
2. Next, heat the oil in a wok or kadai on the earthen fireplace. When the oil is hot, add the Rohu fish pieces.
3. Fry it until it turns golden brown, ensuring both sides are cooked evenly. Remove all the fried Rohu fish pieces from the pan.
4. Now, add the black cumin and the chopped onions to the same oil. Fry the onions until they turn light brown.
5. Add the chopped tomatoes and stir well until they become soft. No additional salt is required as we have already added salt for the poppy and green chili paste.
6. Add the poppy seed paste and stir for 5 minutes. We don’t need to add any more turmeric as it will result in a white gravy.
7. After 5 minutes, add water to the pan. Once the gravy starts boiling, add the already fried Rohu fish pieces.
8. Add a pinch of salt now and cover it with a lid.
9. Include a slit green chili and cover it for 10 minutes.
10. Before turning off the flame, add raw mustard oil.
11. Cover it for 5 minutes and then Rui Macher Posto is ready. Serve it hot with steamed rice.
Recipe Card:

Rui Macher Posto (Rohu Fish with Poppy Seeds)
Ingredients
- 5 pieces Rohu fish (cut and cleaned)
- 3 tablespoons Poppy seed (pasted with chili and pinch of salt)
- 2 pieces Onion (chopped)
- 3 pieces Green chili
- 1 piece Tomato (chopped)
- 1 tablespoon Turmeric powder
- ½ tablespoon Black cumin seed
- 3 tablespoons Mustard oil
- Salt to taste
Instructions
- First, marinate the Rohu fish pieces with a pinch of salt and half a tablespoon of turmeric. Set it aside for 10 minutes.
- Next, heat the oil in a wok or kadai on the earthen fireplace. When the oil is hot, add the Rohu fish pieces.
- Fry it until it turns golden brown, ensuring both sides are cooked evenly. Remove all the fried Rohu fish pieces from the pan.
- Now, add the black cumin and the chopped onions to the same oil. Fry the onions until they turn light brown.
- Add the chopped tomatoes and stir well until they become soft. No additional salt is required as we have already added salt for the poppy and green chili paste.
- Add the poppy seed paste and stir for 5 minutes. We don’t need to add any more turmeric as it will result in a white gravy.
- After 5 minutes, add water to the pan. Once the gravy starts boiling, add the already fried Rohu fish pieces.
- Add a pinch of salt now and cover it with a lid.
- Include a slit green chili and cover it for 10 minutes.
- Before turning off the flame, add raw mustard oil.
- Cover it for 5 minutes and then Rui Macher Posto is ready. Serve it hot with steamed rice.