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 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.

Rui Macher Posto

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

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

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. Serve it hot with steamed rice.

Rui Macher Posto is ready

Recipe Card:

Rui Macher Posto

Rui Macher Posto (Rohu Fish with Poppy Seeds)

By Mita Mondal
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.
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
 

  • 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.

Video

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Notes

I use fresh Rui fish to ensure best flavor and texture.
Soak the poppy seeds in warm water to soften them. This will help in grinding them easily. You may toast them a bit to enhance the nutty flavor.
Customize the spices according to your taste preference, especially the green chilies or red chili powder.
Marinate the fish before frying with salt, turmeric, and a bit of fresh lime juice. This will add to the flavor and remove the raw smell of the fish.
Fry the fish in hot oil till golden brown. Cook the dish on a low to medium heat for perefcet blending of the taste of the fish and spices and also to achieve the right texture of the gravy.

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
%
Sugar
 
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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