Rui Posto or Fish in a spicy Poppyseeds gravy

12:03 PM


White sweet water fish in a thick, delicate yet spicy gravy laced with the sensational aroma of green chilies... is how I would describe the dish. Oh! I forgot to add the term silky. Yes silky, creamy and smooth from all the poppyseeds paste that gives it a distinct flavour. 

I cannot claim that I grew up eating this. Rather its my love for everything posto that made me develop this recipe. When I searched I saw plenty of Fish curries with posto on net with each one being slightly different from the other, keeping space for the creator's distinct taste preferences. Mine definitely is the one where Posto or poppy-seeds rule the dish with its delicate yet pronounced flavour.

For obvious reason you can not use sea fish for this dish. Try using any white fish that does not have overpowering smell. I mostly cook it with Rohu or Carp. Even tried with Japanese Buri and it turned out great. 

Just one thing I would like to add here is to please excuse the coriander leaf. I personally do not like  coriander leaf in my posto dishes and would especially detest to detect one in this. 

Rui Posto

Ingredients:
Rohu fish steaks: 5 pieces 
Onion: 2 medium (the purple ones)
Tomato: 1 medium
Poppy seeds paste: 4 tbsp (see HERE)
Nigella seeds: 1/3 tsp
Green chilies: 4-5 (as per your taste)
chili powder: 1/3 tsp (optional)
Oil: 3-4 tbsp
Mustard oil: 1 tsp
Turmeric
Salt

Method:
Wash the fish pieces and smear with salt and turmeric. set aside for at least 15 minutes.

Peel, wash and slice the onions in half moon shape as thinly as possible.

Heat the oil and fry the fish pieces till dark golden on each sides. Take out with a slotted spoon and keep aside.

Temper the same oil with nigella seeds and slit green chilies. Be careful it will splutter. one they release their aroma tip in all the sliced onion with a pinch of salt. Saute this on medium flame till they start changing colour and take on a light golden hue (3-4 minutes).

Add in chopped tomato and chili powder if using, mix. Cover and let it turn mushy, mix in with your spatula to give it a smooth texture. Now add the poppy seeds paste. It has a habit of sticking to the bottom so be careful and using a spatula continuously scrape the bottom. Cook for 4-5 minutes or till the raw smell of the paste is gone. The resultant flavour will be similar to a nutty roasted flavour.

Pour in 1 cup of warm water. Adjust the salt and bring it to a boil. Keep the flame medium and carefully add the fish pieces. cook for a couple of minutes and then drizzle the mustard oil. Cook till your desired gravy consistency is achieved.

Serve hot with more green chilies on top.

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8 comments

  1. Looks yummy and delicious sayantini ...how r u hope u and children are doing well :)

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  2. your curries look so similar to ours... though we don't use much of poppy seeds... :) looks really delicious...

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  3. Looks so yummmm. ..I alway love anything made with posto....photograpgy is awesome. ...hey dear....have just started a blog. ..if u visit my blog....it ll be a pleasure for me.....here is blog URL. .. http://www.bongtaste.blogspot.in/?m=1...Thanks

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  4. Mouthwatering cuury..loved the click too

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  5. It looks so mouthwatering good... got to try it

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  6. Mouth-watering Sayantani.. Amar maa eshechhe India theke aaj and co-incidently I am having the same preparation today... :)

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  7. Sayantani,it looks so tempting.Loved the green chillies on top :-)

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  8. This looks quite fabulous! And with all those flavours, I can imagine it would be beautifully fragrant and tasty too :)

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