Friday, January 7, 2011

Posto Rui (Rohu fish cooked in poppy seed paste)

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I was thinking for long, what should I post for my very first post of the year, when everyone in the blogosphere is posting such yummy cakes. After thinking a lot, I decided to post a bengali recipe which I give more priority for my blogs. In Bengali recipe, I posted very less Non-veg recipes last year, so thought to post a Bengali Fish recipe.
Posto Mach, is a fish preperation, mostly with sweet water fish, Rohu and some small fishes like Parshe or Pabda are cooked with poppy seed paste and a touch of onion, tomato and green chilli. Shellfish like shrimps are also made in this way with poppy seed. There are variations, like some with onions, some without adding onions. Bengalis love for posto/poppy seed knows no boundaries. It's basically a very delicious preperation which goes well with hot white rice.


Ingredients :
Rohu or any sweet water fish : 3-4 pieces
Black cumin seeds/kalonji/kala jeera : 1 tsp.
Onion(sliced) : 1(medium)
Tomato : 1(small)
Green chilli : 1-2(as per your taste)
Poppy seed : 3 tblsp.
Turmeric Powder : 2 tsp. + 1 tsp. to smear on fish pieces
Salt to taste
Oil : 4 tblsp. for fish frying + 2 tblsp. for cooking
Fresh coriander leaves for garnishing(optional)

Method :
  • Clean the fish pieces, then rub them with 1 tsp. turmeric powder a 1 tsp. salt. Keep them aside for at least 1/2 an hour.
  • Make a paste of poppy seed and green chillies in a dry grinder. Do not grind it into a powder, just grind it coarsely. Take the paste in a bowl and add 2-3 tblsp. water to the paste.
  • Take oil in a pan and fry the fish pieces in medium low flame until golden brown from both sides. Keep them aside. (never cook the fish curry in the same oil where you fried the fish, it makes the curry turn black)
  • In another pan, take 2 tblsp. oil, season with cumin seeds, when they splutter, add sliced onions. Fry them until lightly brown, add chopped tomatoes.
  • When tomatoes get pulpy, add poppy seed paste and turmeric powder. Mix with onions and tomatoes. Stir for a minute or two or until it is little bit brownish. Then add 1 cup of hot water into it. Season with salt. When water start to boil, add fish pieces.
  • When water dries up and a medium thick gravy left, remove from heat. Garnish with fresh coriander leaves and serve hot.


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19 comments:

  1. Indrani .. posto diye rui konodin khaini. Fridge e ektu rui pore ache ... sunday te e banabo. Darun recipe. :-)

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  2. Delicious fish curry..creamy and rich gravy,lovely

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  3. Rui Posto dekhe khub khete icche korche. Kal kei tomar method diye try korbo.

    Deepa
    Hamaree Rasoi

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  4. Woww droolworthy fish curry, tempting!

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  5. That sounds very authentic and looks very nice!

    US Masala

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  6. Rui posto ta dekhe sotti khub khete ichha korchhe

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  7. Amio khub posto diye machh ranna kori...darun hoe khete....shorsher tel diye di akdom shorshe machh er moto khete hoe...tobe ami onion aar tomato niye korini kokhon....tomar recipe ta try kore dekhte hobe....

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  8. Kamalika, try kore dekho...bhalo lagbe

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  9. Dear Indrani
    I had missed this great recipe. Never tried posto with rui ..a must try when I get Rui next time.
    Bhalo theko
    Ushnishda

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  10. I am used to eat non-veg since I was a kid and my mom just love to Cook variety of non veg dishes for us. The fried fish is one of my favorites which I still eat. And after finding such recipe i will surely try one of these in my kitchen
    Bbq chicken recipe

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  11. It's SCHAR- HANSEN- RICK...that's what all the blogs are saying.
    They are POPERS and POPHAS with SAPOP.
    And rappers are now on their knees.

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  12. Thanks for posting such a yummy recipe.
    Just wondering when did you add 'kalajeera; to the dish?

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  13. Khub lovoniyo dekhte lagche...Tempting clicks.

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  14. ei recipe tar jonno thanks. amar chhele khub bayna korchhilo rui posto r jonno. kothao pachhilam na. taratari banabo.thanks again.

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  15. The oil had been tempered with kalajeera/ kalonji at the first step. Thanks for the recipe Indrani..gonna try tomorrow 😊

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  16. Yes Dishari, the oil has to be tempered with Kalonji, try and let me know if you have liked it or not, It is one of my favorite way of cooking Rohu fish

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