Rui Macher Posto (Rohu Fish with Poppy Seeds)
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.
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.
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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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