Rui Macher Posto is the type of Bengali fish curry that is not cooked on special occasions. It is a simple, homely dish, and that is why I make it often. For many families, it is a dish that is prepared quite often, enjoyed with steamed rice with the pale, creamy poppy seed sauce on the side. Rohu is the most popular fish in these families for this dish, as fried pieces hold their shape in the gravy well. I tend to cook this dish in an earthen stove, where it takes its time to gently cook in the simmering sauce.
Quick Facts:
- Rui Macher Posto is a very common Bengali cuisine.
- The dish offers a creamy, slightly nutty and sweet taste from the posto and onions.
- It is commonly served with steamed rice.
- From preparation to serving the dish, it takes me close to 50 minutes.
- 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 (made into a paste with one green chili and a pinch of salt)
- Onion – 2 pieces (chopped)
- Green chilies – 3 pieces (slit in the middle)
- Tomato – 1 piece (chopped)
- Turmeric powder – 1/2 Tbsp
- Black cumin (kalonji) – 1/4 Tbsp
- Mustard oil – 3 Tbsp
- Salt – as per taste
- Water – 1/4 cup
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 2 tbsp 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 wok.
(Pro Tip: Pat the fish pieces dry first, or else it will splatter oil and stick to the wok or kadai.)
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 at this stage as we have already added salt for the poppy and green chili paste.
6. Add the poppy seed paste and stir for 5 minutes until the raw smell fades away. We don’t need to add any more turmeric as it will result in a white gravy.
(Pro Tip: I always stir poppy paste on low to medium heat because high heat makes it bitter and sticky.)
7. Now, add ¼ cup of water to the wok. 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 the slit green chilies. Cover and cook it for 10 more minutes.
10. Before turning off the flame, add 1 tbsp of raw mustard oil.
(Pro Tip: Raw mustard oil at the end gives the pungent aroma I always wait for.)
11. Cover it for 5 minutes and then Rui Macher Posto is ready.
Explore Creative Ways
- I used this recipe to make with Katla fish once. It turned out more flavorful and richer than usual.
- Sometimes, I also add fried cubes of potatoes to my lunch to make it more substantial.
- While experimenting with it, I discovered that adding a spoonful of mustard paste makes my gravy tastier.
- I sometimes cook ridge gourd in this manner as well.
Rui Macher Posto Recipe Trouble-Busting Tips
Q: Why does my black cumin taste bitter and turn dark when I do Step 4?
A: The oil may still be quite hot after frying the fish, which might burn the spice. So, turn down to a low flame for a minute before adding the black cumin so that it does not burn.
Q: Why does the sauce become lumpy after the water is added?
A: I suggest you first add a bit of water to the paste in a bowl, then add it to the masala.
Q: How can I prevent the fish from breaking?
A: Easy. Flip them only when one side is sufficiently cooked in Step 3.
Q: My posto paste is coarse and gritty. Why?
A: You may soak the seeds in lukewarm water for some time and then make the paste.
Recipe Card:
Rui Macher Posto (Rohu Fish with Poppy Seeds)
Ingredients
- Rohu Fish – 5 pieces cut and cleaned
- Poppy seeds – 3 Tbsp made into a paste with one green chili and a pinch of salt
- Onion – 2 pieces chopped
- Green chilies – 3 pieces slit in the middle
- Tomato – 1 piece chopped
- Turmeric powder – 1/2 Tbsp
- Black cumin kalonji – 1/4 Tbsp
- Mustard oil – 3 Tbsp
- Salt – as per taste
- Water – 1/4 cup
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 2 tbsp 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 wok. (Pro Tip: Pat the fish pieces dry first, or else it will splatter oil and stick to the wok or kadai.)
- 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 at this stage as we have already added salt for the poppy and green chili paste.
- Add the poppy seed paste and stir for 5 minutes until the raw smell fades away. We don’t need to add any more turmeric as it will result in a white gravy. (Pro Tip: I always stir poppy paste on low to medium heat because high heat makes it bitter and sticky.)
- Now, add ¼ cup of water to the wok. 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 the slit green chilies. Cover and cook it for 10 more minutes.
- Before turning off the flame, add 1 tbsp of raw mustard oil. (Pro Tip: Raw mustard oil at the end gives the pungent aroma I always wait for.)
- Cover it for 5 minutes and then Rui Macher Posto is ready.
