Rui Macher Posto Recipe | Rohu Fish with Poppy Seeds

5 from 1 vote
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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 popular dish in Bengali households, known for its rich flavors and unique texture.

The dish showcases the delicate taste of the Rui fish along with the nuttiness of poppy seeds, creating a delightful culinary experience.

Let’s dive into the step by step guide below to cook this recipe at home.

Rui Macher Posto

Key Takeaways:

  • Rui Macher Posto is a classic Bengali dish featuring Rui fish (rohu fish) and posto (poppy seeds).
  • 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, roti, paratha, or luchi.
  • Alternatives to Rui Macher Posto include Chingri Macher Posto, Shorshe Bata Macher Jhal, Doi Maach, Macher Kalia, and Bhetki Paturi.

The Ingredients

Rui Macher Posto 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.

marinating the fish with a pinch of salt and half a tablespoon of turmeric

2. Next, heat the oil in a wok or kadai on the earthen fireplace. When the oil is hot, add the Rohu fish pieces.

Adding the fish to the hot oil

3. Fry it until it turns golden brown, ensuring both sides are cooked evenly. Remove all the fried Rohu fish pieces from the pan.

Removing all the Rohu fish

4. Now, add the black cumin and the chopped onions to the same oil. Fry the onions until they turn light brown.

Adding the black cumin and the chopped onions

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.

Adding the chopped tomatoes

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.

Adding the poppy seeds paste and stirring

7. After 5 minutes, add water to the pan. Once the gravy starts boiling, add the already fried Rohu fish pieces.

Adding fried Rohu fish pieces

8. Add a pinch of salt now and cover it with a lid.

Adding a pinch of salt

9. Include a slit green chili and cover it for 10 minutes.

Adding slit green chili

10. Before turning off the flame, add raw mustard oil.

Adding raw mustard oil

11. Cover it for 5 minutes and then Rui Macher Posto is ready.

Rui Macher Posto is ready

Pro Tips for Cooking Rui Macher Posto

Here are some pro tips to help you achieve the best results when cooking Rui Macher Posto:

Use fresh Rui fish: Fresh fish is key to achieving the best flavor and texture in your dish. Look for firm, shiny, and odorless Rui fish when purchasing.

Soak the poppy seeds: Before making the poppy seed paste, soak the seeds in warm water for about 30 minutes. This will help soften them and make it easier to grind into a smooth paste.

Toast the poppy seeds: For enhanced flavor, toast the soaked poppy seeds lightly before grinding them into a paste. This step brings out the nutty aroma of the seeds.

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Adjust spice levels: Rui Macher Posto can be customized to suit your taste preferences. Adjust the amount of green chilies or red chili powder according to your desired level of spiciness. Remember to taste and adjust the seasoning as you go.

Marinate the fish: Before frying the Rui fish, marinate it with a mixture of turmeric, salt, and a squeeze of lemon or lime juice. This helps to remove any fishy odor and adds flavor to the fish.

Fry the fish until golden brown: To achieve a crispy and golden brown crust, make sure the oil is hot enough before adding the fish. Fry the fish on medium heat, flipping it gently, until both sides are evenly cooked.

Simmer gently: Once the fish is added to the posto mixture, simmer it on low heat to allow the flavors to meld together. Avoid overcooking the fish, as it can become dry and lose its tenderness.

Garnish with fresh coriander (OPTIONAL): Just before serving, garnish your Rui Macher Posto with freshly chopped coriander leaves. This adds a fresh and aromatic touch to the dish.

Rest before serving: Allow the cooked Rui Macher Posto to rest for a few minutes before serving. This allows the flavors to further develop and the dish to settle.

By following these pro tips, you can enhance the flavors and textures of your Rui Macher Posto, creating a delightful and authentic Bengali culinary experience. Enjoy your cooking journey!

What to Serve with Rui Macher Posto?

Here are some popular options to serve alongside Rui Macher Posto:

Steamed Rice: The creamy texture of Rui Macher Posto complements steamed rice perfectly. The plain rice acts as a neutral base, allowing you to savor the flavors of the fish and the posto.

Roti or Paratha: If you prefer bread as a side dish, you can serve Rui Macher Posto with roti or paratha. These Indian breads provide a satisfying and slightly doughy texture that contrasts nicely with the creamy fish dish.

Luchi: Luchi, also known as Bengali puri, is a deep-fried, puffy bread made with all-purpose flour. Its light and crisp texture pairs well with the rich and creamy Rui Macher Posto.

Remember, these are just suggestions, and you can choose the accompaniments based on your personal preferences. The goal is to have a balanced meal that complements the flavors of Rui Macher Posto and enhances your dining experience.

How Does Rui Macher Posto Taste?

Taste

The combination of Rui fish (rohu fish) and posto (poppy seed paste) creates a rich and flavorful dish that is both creamy and slightly nutty. Here’s how Rui Macher Posto tastes:

Creamy: The dish has a creamy texture that comes from the poppy seed paste. It coats the fish pieces, giving them a smooth and velvety mouthfeel.

Nutty: The posto (poppy seed) paste adds a subtle nutty flavor to the dish. It has a delicate and slightly sweet taste that enhances the overall flavor profile.

Mildly Spiced: Rui Macher Posto is typically prepared with mild spices to allow the natural flavors of the fish and posto to shine. It is not overly spicy but has a well-balanced seasoning that complements the other ingredients.

Fishy Flavor: The Rui fish itself has a distinct taste that comes through in the dish. It has a mild, slightly sweet, and somewhat earthy flavor that blends well with the creamy and nutty elements of the posto.

Savory: The combination of the fish, posto, and spices creates a savory and satisfying flavor profile. It is a dish that is both comforting and indulgent.

Overall, Rui Macher Posto offers a unique blend of creaminess, nuttiness, mild spices, and the natural flavors of the fish. It is a dish that is beloved in Bengali cuisine for its rich taste and is sure to tantalize your taste buds.

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Rui Macher Posto Alternatives

If you’re looking for alternatives to Rui Macher Posto, here are a few options that you might consider:

Chingri Macher Posto: Instead of using Rui fish, you can use prawns (chingri) to make a delicious Chingri Macher Posto. The combination of prawns and posto creates a flavorful and slightly different variation of the dish.

Shorshe Bata Macher Jhal: This is another popular Bengali fish dish where mustard paste (shorshe bata) is used as the primary ingredient. It has a tangy and spicy flavor profile and can be made with various fish options such as bhetki (barramundi), katla (carp), or any other fish of your choice.

Doi Maach: Doi Maach is a Bengali fish curry that incorporates yogurt (doi) as a key ingredient. It has a creamy and tangy taste and can be made with different types of fish, such as rohu, katla, or hilsa.

Macher Kalia: Macher Kalia is a rich and spicy fish curry made with a variety of spices and tomatoes. It is usually prepared with fish like rohu or katla and is known for its robust flavors.

Bhetki Paturi: Bhetki Paturi is a steamed fish dish where the fish fillets are marinated with a paste made from mustard, coconut, and other spices. The marinated fish is then wrapped in banana leaves and steamed, resulting in a fragrant and flavorful preparation.

These alternatives offer different flavors and textures while still showcasing the essence of Bengali fish preparations. You can choose based on your preferences and the availability of ingredients.

Recipe Card:

Rui Macher Posto

Rui Macher Posto (Rohu Fish with Poppy Seeds)

By Mita Mondal
Rui Macher Posto is a popular Bengali dish that originated in the Indian state of West Bengal. It is a flavorful preparation made with rui mach (rohu fish) and posto (poppy seeds).
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Marination time 10 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 5
Calories 239 kcal

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
 

  • Marinate the Rohu fish pieces with a pinch of salt and half a tablespoon of turmeric. Set them aside for 10 minutes.
  • Heat oil in a wok or kadai over medium heat. Once the oil is hot, carefully add the marinated Rohu fish pieces.
  • Fry the fish until it turns golden brown, ensuring both sides are cooked evenly. Once fried, remove all the fish pieces from the pan and set them aside.
  • In the same pan with the remaining oil, add black cumin seeds and chopped onions. Fry the onions until they turn light brown.
  • Add the chopped tomatoes to the pan and stir well until they become soft. No additional salt is needed as we have already added salt for the poppy seed and green chili paste.
  • Stir in the poppy seed paste and cook for 5 minutes. Avoid adding more turmeric as it will result in a white gravy.
  • Add water to the pan and let the gravy come to a boil. Once boiling, carefully place the fried Rohu fish pieces into the gravy.
  • Add a pinch of salt at this stage and cover the pan with a lid.
  • Include a slit green chili for added spiciness and cover it again. Let it cook for 10 minutes.
  • Before turning off the flame, drizzle some raw mustard oil over the dish to enhance the flavor.
  • Cover the pan for another 5 minutes to allow the flavors to meld together.
  • Your delicious Rui Macher Posto is now ready to be served.

Video

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Notes

Fish Selection: Rui mach (rohu fish) is traditionally used for Rui Macher Posto. However, you can also use other types of fish such as katla or hilsa for variations in flavor.
Poppy Seed Paste: The key ingredient in Rui Macher Posto is the poppy seed paste. To make the paste, soak poppy seeds in water for about 30 minutes and then grind them into a smooth paste. You can also add a small amount of mustard seeds while grinding for additional flavor.
Marination: Marinating the fish with turmeric and salt helps to enhance its flavor. Allow the fish to marinate for at least 10 minutes before frying.
Frying the Fish: Fry the fish until it turns golden brown on both sides. Make sure the oil is hot enough before adding the fish to ensure a crispy and evenly cooked texture.
Adjusting Spice Level: Rui Macher Posto can be made as per your preferred spice level. You can increase or decrease the amount of green chilies in the poppy seed paste and adjust the spiciness accordingly.
Mustard Oil: Mustard oil is traditionally used in Bengali cuisine and adds a distinct flavor to Rui Macher Posto. However, if you prefer a milder taste, you can substitute it with any other cooking oil of your choice.
Resting Time: After cooking, allow the Rui Macher Posto to rest for a few minutes. This allows the flavors to meld together and enhances the taste of the dish.
Serving: Rui Macher Posto is typically served hot with steamed rice. Garnish with fresh coriander leaves for added freshness and presentation.
Remember, these recipe notes are meant to provide guidance and suggestions. Feel free to adapt the recipe according to your taste preferences and enjoy the delicious Rui Macher Posto!

Nutrition Info (Estimation Only)

Nutrition Facts
Rui Macher Posto (Rohu Fish with Poppy Seeds)
Amount per Serving
Calories
 
239
Calories from Fat 144
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
8
g
Cholesterol
 
66
mg
22
%
Sodium
 
752
mg
33
%
Potassium
 
466
mg
13
%
Carbohydrates
 
3
g
1
%
Fiber
 
2
g
8
%
 
1
g
1
%
Protein
 
19
g
38
%
Vitamin A
 
235
IU
5
%
Vitamin C
 
5
mg
6
%
Calcium
 
124
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Rui Macher Posto is a classic Bengali dish that combines the richness of Rui fish with the unique flavors of posto (poppy seeds).

You May Also Like:  Ilish Macher Matha Diye Pui Shak Recipe | Hilsa Fish Head with Malabar Spinach

It offers a delightful blend of textures and tastes, with the fish imparting its meaty and mild flavor while the posto adds a nutty and slightly sweet undertone.

The dish is typically served with steamed rice, allowing the creamy posto gravy to complement the fish perfectly.

If you’re looking to explore Bengali cuisine, Rui Macher Posto is a must-try dish that showcases the rich culinary heritage of the region.

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