How to make Traditional Bengali Rui Posto recipe with simple steps

Rui Posto is an authentic Bengali rohu fish (rui maach) curry, where rui maach is cooked with posto (poppy seeds or khus khus) paste. One of the popular poppy seeds flavored Bengali fish curry, has a delicious semi-dry gravy, best to have with a steamed rice meal.

For making this recipe, here we need rui or katla fish, poppy seeds, tomato, green chillies, onion, garlic, and red chilli powder, and frying and cooking will be done in mustard oil.

Rui Posto is a quick and easy to cook recipe rui fish curry. You can easily cook this fish curry no matter if you are a beginner. With the help of my simple step-by-step guide and expert tips, you can make this dish at ease.

Expert tips to remind while making Rui Posto

1. Nicely roast the Poppy seeds paste (in mustard oil) until the raw poppy seeds flavor goes off and the oil separates from the roasted masala. Otherwise, the raw smell of poppy seeds will kill the taste of this fish curry.

2. Use warm water to the roasted poppy seeds paste to make this poppy seeds gravy. 

3. Fry the fish (simply marinating the fish with salt and turmeric before frying) until golden brown on both sides.

4. Simmering fried fish in the boiling gravy (poppy seeds gravy) by covering the pan, and slowing down the heat. Cook it for 10-15 minutes or until the fish is tender in the gravy. 

However today I made this recipe with Katla mach instead of Rui mach. So today’s recipe is actually “Katla Posto” instead of “Rui Posto” as Katla mach is commonly used in my house compared to Rui mach.

Other than Rui mach, other ingredients and cooking methods of this fish curry are the same.

Katla Kalia, Doi Katla, or Shorshe Katla, are very common in my kitchen, so when I am tired of making such preparations, I prepare the fish in this way. Posto and Katla (more than Rui) both are favorites of my family, so they loved this version. Generally, I cook this fish curry, especially on weekends or to celebrate any Bengali occasion or feast. 

Try this dish at home, does not take much time to cook, and also tastes delicious if follow my simple tips, but do not forget to share your valuable feedback by writing it down in the comment section below. 

How to make Traditional Bengali Rui Posto recipe with simple steps

Recipe by Moumita PaulCourse: LunchCuisine: Bengali/IndianDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

40

minutes

A classic Bengali style fish curry with rohu fish and poppy seeds paste, a delicious dish of fish that’s rich in flavor and tradition!

Ingredients

  • 5 pieces of Rohu Fish or Katla Fish 

  • 3 tsp Poppy seeds (Posto / Khus khus)

  • 3 Green chilies

  • 2 Garlic cloves

  • 1 medium Tomato (cut into 4 pcs)

  • 2 medium Onion (Finely sliced)

  • 1½ teaspoon Turmeric powder (haldi)

  • 3/4 teaspoon Red chili powder (lal mirch)

  • Salt to taste

  • 8 tablespoons Mustard Oil (sarson ka tel)

  • 1½ cup Warm Water

  • Utensils (kitchen tools)
  • A Deep fry pan (iron pan / non stick pan)

  • A stainless steel spatula

Method

  • Soak the poppy seeds in water (water at room temperature) for about 10 minutes.
  • Drain the water and blend the soaked poppy seeds with 3 green chilies, 2 Garlic cloves, and 1 medium Tomato.
  • Add a bit of water if needed.
  • In a bowl, marinate the fish pieces with 3/4 tsp of turmeric powder, and 3/4 tsp of salt.
  • Marinate the fish until starts frying.
  • Heat a deep fry pan, add mustard oil when the pan is hot, and keep the pan over medium heat.
  • Sear or fry the marinated fish pieces until they turn golden brown on both sides. Do not make them crispy.
  • Remove the fish and set aside.
  • In the same pan, add the sliced onion, and sauté briefly until golden brown.
  • Add the poppy seed paste with the remaining turmeric powder, 1/2 tsp chili powder, 1/2 tsp salt.
  • Nicely roast the masala mixture in oil for a few minutes until the raw poppy seeds flavor goes off and the oil starts to separate from the paste.
  • Only then pour warm water into the pan gently mix with the roasted masala and wait till the gravy starts to boil.
  • Then return the seared fish pieces to the pan.
  • Cover and simmer on low heat for about 10-15 minutes until the fish is cooked through and the gravy thickens.
  • Once the fish is tender and the gravy reaches a slightly dry consistency, remove from heat.
  • Serve this homemade mouthwatering Rui Posto (Katla posto) with hot steamed rice.

Notes

  • For quick soaking use hot water in poppy seeds, can apply this method whenever you are in a hurry.
  • For storing poppy seeds paste, soak poppy seeds in bulk quantity, and blend them with a little water until get smooth and creamy. Need to mix the paste with 1 tsp of salt and store the paste in the refrigerator in an airtight food-grade container, which lasts for more than a week.
  • While storing poppy seeds paste must use salt with the paste, salt will help as a preservative.

How to make Rui Posto (step by step)

Step 1: Preparing the Poppy Seed Paste

  • Soak the poppy seeds in water (water at room temperature) for about 10 minutes.
  • Drain the water and blend the soaked poppy seeds into a smooth paste with 3 green chilies, 2 Garlic cloves, and 1 medium Tomato (cut into 4 pcs).
  • .Add a bit of water if needed.

Step 2: Marinating the Fish with turmeric and salt

  • In a bowl, marinate the fish pieces with 3/4 tsp of turmeric powder, and 3/4 tsp of salt.
  • Let the fish marinate until starts cooking.

Step 3: Searing the Fish in mustard oil

  • Heat a deep fry pan, add mustard oil when the pan is hot, and keep the pan over medium heat.
  • Sear the marinated fish pieces until they turn golden brown on both sides. Do not make them crispy.
  • Remove them and set aside.

Step 4: Preparing the Poppy Seed Gravy

  • In the same pan, add the sliced onion, and sauté briefly until golden brown.
  • Add the poppy seed paste with the remaining turmeric powder, 1/2 tsp chili powder, 1/2 tsp salt.
  • Nicely roast the masala mixture in oil for a few minutes until the raw poppy seeds flavor goes off and the oil starts to separate from the paste.
  • Only then pour warm water into the pan gently mix with the roasted masala and wait till the gravy starts to boil.

Step 5: Adding the Fish and Simmer in poppy seed gravy

  • Then return the seared fish pieces to the pan.
  • Cover and simmer on low heat for about 10-15 minutes until the fish is cooked through and the gravy thickens.

Step 6: Serving Rui Posto

  • Once the fish is tender and the gravy reaches a slightly dry consistency, remove from heat.
  • Serve this homemade mouthwatering Rui Posto (or Katla posto) with hot steamed rice or Bengali fried rice also goes well.

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