Village Recipes

 Rui posto Recipes(fish)







Rohu Posto is a classic Bengali fish curry where Rohu fish is cooked in a rich and creamy poppy seed (posto) paste. This dish is known for its mild, nutty flavor and a distinct creaminess. Here is a general recipe, with some variations noted, as different versions may include ingredients like onion, tomato, or mustard paste.

Ingredients:

 * Rohu Fish (Rui Maach): 4-6 pieces

 * White Poppy Seeds (Posto): 2-3 tablespoons

 * Green Chilies: 3-5 (adjust to your spice preference)

 * Mustard Oil: 4-5 tablespoons

 * Turmeric Powder: 1/2 teaspoon + a pinch for marinating

 * Nigella Seeds (Kalonji): 1/4 teaspoon (for tempering)

 * Salt: to taste

Optional Ingredients (for variations):

 * Onion: 1 medium, finely sliced

 * Tomato: 1 medium, chopped or pureed

 * Ginger and Garlic Paste: 1/2 teaspoon each

 * Red Chili Powder: 1/4-1/2 teaspoon

 * Yellow Mustard Seeds: 1 teaspoon (to be ground with the poppy seeds)

Instructions:

1. Prepare the Fish:

 * Wash the Rohu fish pieces thoroughly.

 * Marinate the fish with a pinch of turmeric powder and salt. Set aside for about 15 minutes.

2. Make the Posto Paste:

 * Soak the poppy seeds in a little warm water for 30 minutes to an hour. This helps in grinding them to a smooth paste.

 * Drain the water and transfer the soaked poppy seeds to a grinder. Add 2-3 green chilies (and yellow mustard seeds, if using).

 * Add a little water and grind to a smooth, fine paste. Set aside.

3. Fry the Fish:

 * Heat 3-4 tablespoons of mustard oil in a pan or kadai until it begins to smoke slightly. This removes the pungent raw smell.

 * Carefully place the marinated fish pieces in the hot oil. Fry them on both sides until they are lightly golden brown. Be careful as the oil may splatter.

 * Remove the fried fish and set them aside on a plate lined with a paper towel to drain excess oil.

4. Prepare the Curry:

 * In the same oil (add more if needed), temper with nigella seeds. Once they splutter, add the optional sliced onions and fry until they are soft and translucent.

 * Add the optional chopped tomato and cook until it becomes soft and mushy. If using ginger-garlic paste, add it at this stage and cook for a minute until the raw smell disappears.

 * Lower the heat and add the remaining turmeric powder (and red chili powder, if using). Cook for a few seconds.

 * Add the prepared poppy seed paste. Fry the paste on a low to medium flame for about 4-5 minutes, stirring continuously to prevent it from sticking to the bottom. Cook until the raw smell of the posto paste is gone and the oil starts to separate from the masala.

 * Add about 1 to 1.5 cups of warm water to create the gravy. Season with salt.

 * Bring the gravy to a gentle boil.

5. Simmer and Finish:

 * Once the gravy is boiling, gently add the fried fish pieces.

 * Cover and let the curry simmer on low heat for 5-7 minutes, allowing the fish to absorb the flavors.

 * For an authentic Bengali touch, you can add 1-2 slit green chilies and a drizzle of raw mustard oil just before turning off the heat.

 * Remove from heat and let it rest for a couple of minutes before serving.

Serving Suggestion:

Rohu Posto is best served hot with plain steamed rice.




 

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