Rui Posto (Rohu Fish in a Poppy Seed Gravy)

What Kolkata Food Bloggers has given me over a period of the last 7 months is unimaginable support and encouragement in each of my endeavours as a blogger. What it has given me in addition are a few very good friends and a lot of people whom I can look up to and admire, not just because of their credentials as bloggers but also for the fundamental human beings they are. One such person is Indrani Dhar of Recipe Junction, who also happens to be the star of this week's Know Your Blogger. Always there to drop in a word of appreciation to your efforts, she genuinely makes you feel good and content about your work. 
Indrani di is a blogger from the old school, she's been there done that. She has a phenomenal blog, replete with brilliant recipes, that has stood tall over the last 5 years. Mother of 3 adorable kids, Indrani di juggles her family and her culinary passion with equal elan. Having travelled and lived across Germany, US and Singapore, she has finally come and settled in Calcutta a couple of years back with her children while her husband heads the Physics Department in one of the renowned colleges of Greater Noida. 
Indrani Di's blog is a treasure trove of Bengali recipes. After surfing through her space I narrowed down upon three recipes that really intrigued me. Her Country Captain Chicken Curry and Dak Bungalow Chicken are probably something I'd try out in the near future but as of now I settled with her Rui Posto because of the simple reason that I had some Rohu fish in the fridge. And a Bengali's pantry is never devoid of posto, is it? :)
Recipe largely adapted from Indrani's Recipe Junction

Serves: 3
Rohu fish: 6 pieces
Ginger paste: 1 tsp
Onions, chopped finely: 2
Tomato, chopped finely: 1
Poppy seed paste: 3 tbsp
Nigella seeds: 1/3 tsp
Green chillies, slit: 3
Turmeric powder: ½ tsp
Mustard oil: 2 tbsp + 1 tbsp
Salt, to taste
Sugar: 1 tsp


1.   Marinade the fish pieces with salt and turmeric. Set aside for 30 minutes to 1 hour and then fry the fish in 2 tbsp mustard oil till golden brown. Strain and set aside. 

2.   In the same oil (add 1 tbsp if necessary), add nigella seeds. Let it splutter for 30 seconds. Now add the green chillies and after 30 seconds the ginger paste. Saute for 1 minute. 

3.   Add the chopped onions along with some sugar. Stir for around 5 minutes till they become translucent and slightly caramelized. Don’t let them turn too brown or crispy. Add the chopped tomatoes. Stir a bit and then cover and cook on medium heat till the tomatoes become mushy and pulpy. 

4.   Add the poppy seeds paste and salt and mix well. Add a cup of warm water, stir and bring to a boil. Lower the heat and simmer covered for 5 minutes. 

5.   Add the fish pieces, coat them well with the gravy and let simmer covered for 5-6 minutes over medium heat till the gravy reaches your desired consistency. 

6.   Serve hot with plain rice. 
I am sending this post to Kolkata Food Bloggers' event Know Your Blogger


Popular Posts