RUI POSTO

Bengali food is incomplete if there's no fish in your platter. Apart from the famous sorshe ilish, chingri machher malaicurry, machher jhol and bhaat, Bengali fish delicacies are varied. Rui posto is one of my personal favorites, as its nutritious and quick to make. Rui posto is a dish that comes from the house of the Tagores. This delicious dish is a must try for all the fish eaters.

Ingredients:

*Rohu (Labeo) fish 300grams
*1 cup water
*100 grams white poppy seeds- soaked and paste
*50grams curd (whisked)
*Salt, to taste
*1 tsp, Sugar
*4 Green chillies (sliced)
*2 tablespoon white oil
*1 teaspoon mustard oil
*2 Green chillies (for garnishing)

 

Preparation:

*Clean the fish pieces and add salt to it. Keep it aside for about an hour.

*Heat the white oil in a pan and sauté the fish.

*In another heavy based pan, pour the water and bring it to a boil.

*Add the poppy seeds paste and the whisked curd.

*Add salt to taste, and the sugar.

*Add the sliced green chillies.

*Then the mixture comes to a boil, add the sautéed fish pieces.

*Simmer the flame, cover the pan and let it cook for about ten minutes.

*Once the gravy gets a thick consistency, add the mustard oil and mix it well.

*Garnish with green chillies and serve with rice.