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.