How to make Traditional Bengali Rui Posto recipe with simple steps

Rui Posto is an authentic Bengali rohu fish curry cooked with poppy seeds (posto or khus khus) paste. Have a delicious semi-dry gravy, best to have with a steamed rice meal.

Rui Posto is very easy to cook, no matter if you are a beginner. With the help of my simple step-by-step guide and expert tips, you can make it at ease.

Expert tips to remind while making Rui Posto

1. Nicely roast the Poppy seeds paste (added with a few simple spices) in oil (mustard oil) until the raw poppy seeds flavor goes off

2. Make the gravy by adding warm water

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

4. Simmering fish in the gravy (boiling 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 very common in my house compared to Rui mach.

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

When I am tired of making Katla Kalia, Doi Katla, or Shorshe Katla, I prepare the fish with posto. Posto and Katla (more than Rui) both are favorites of my family. Generally, I cook this fish curry, especially on weekends or to celebrate any Bengali occasion or feast. 

Try it at home and do not forget to share your valuable feedback 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

Rui posto is a delicious fish curry with poppy seeds paste, a classic Bengali dish 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

Instructions

  • 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, mix the fish pieces with 3/4 tsp of turmeric powder, and 3/4 tsp of salt.
  • Marinate the fish until frying.
  • Heat the mustard oil in a pan over medium heat.
  • Sear of fry the marinated fish pieces until they turn golden brown on both sides.
  • Remove them 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 in oil for a few minutes until the raw poppy seeds flavor goes off and the oil starts to separate from the paste.
  • Pour in warm water gently mix with the paste 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 your desired consistency, remove from heat.
  • Serve this homemade mouthwatering Rui Posto (Katla posto) with hot steamed rice.

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, mix 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 the mustard oil in a pan over medium heat.
  • Sear the marinated fish pieces until they turn golden brown on both sides.
  • 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 in oil for a few minutes until the raw poppy seeds flavor goes off and the oil starts to separate from the paste.
  • Pour in warm water gently mix with the paste 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 your desired consistency, remove from heat.
  • Serve this homemade mouthwatering Rui Posto (or Katla posto) with hot steamed rice.

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