Bengali Rui Macher Posto Recipe

About this recipe

A classic Bengali recipe featuring Rui fish cooked in a rich poppy seed (posto) gravy, balanced with mustard oil and mild spices for a comforting dinner.

Ingredients

• 250 Gms Poppy Seeds
• 500 ml Water
• 200 ml Mustard Oil
• 250g Green Chilli
• 20 g Turmeric Powder
• 10G Salt
• 500 G Sugar

Instructions

1. Step 1: Rub the Rui fish pieces with half the turmeric powder and a pinch of salt. Set aside for 10 minutes.
2. Step 2: Grind the soaked poppy seeds into a smooth paste using minimal water.
3. Step 3: Heat mustard oil in a pan until it reaches its smoking point, then lower the heat.
4. Step 4: Fry the fish pieces lightly in the hot oil until golden on both sides. Remove and set aside.
5. Step 5: In the same oil, add the slit green chilies and the remaining turmeric powder. Stir for 10 seconds.
6. Step 6: Add the poppy seed paste and sauté for 2-3 minutes on medium heat.
7. Step 7: Pour in water, salt, and sugar, and bring the gravy to a gentle boil.
8. Step 8: Add the fried fish pieces to the gravy and simmer for 8-10 minutes, allowing the flavors to combine.
9. Step 9: Adjust seasoning as needed and serve hot with steamed rice.