After a long I am back with an unique preparation of Rahu fish (Rui mach). Rohu is almost in our daily intake of food list and earlier I shared 3 of it’s preparations also. This time I am presenting a bit different dish which I’ve prepared with poppy seed paste (posto). I am actually a die heart fan of poppy seeds which is called “posto” in Bengali and love anything made out of it. In general Bengali fish curries contains a combination of mustard paste and poppy seed paste. However this curry solely made with poppy seed paste. Hope you will enjoy it :).
Ingredients for 5 pieces:
- Rohu fish – 5 pieces (pieces taken from belly part of the fish, called ‘peti‘ in Bengali)
- Poppy seed paste – 2 tbspoon heaped
- Chopped tomato – ¼ tbspoon
- Ginger paste – ½ teaspoon
- Cumin seeds – ¼ teaspoon
- Whole garam masala (cinnamon stick – ¼ inch, cloves – 2, green cardamom – 2)
- Bay leaf – 1
- Turmeric powder – ½ teaspoon
- Red chili powder – ¼ teaspoon
- Salt & Sugar to taste
- Mustard oil – 4-5 tbspoon
- Raisins to garnish
Remove the scales and wash the fish thoroughly. Coat the pieces with salt & ¼ teaspoon of turmeric powder and leave for 10-15 minutes.
Heat oil in a frying pan or kadai over medium heat. Lightly saute both side of the fish pieces, remove them from oil and keep aside.
Add whole garam masala, bay leaf and cumin seeds in the remaining oil, saute for a while.
Add poppy seed paste, remaining turmeric powder, red chili powder, salt and pinch of sugar. Cook till the raw flavour of poppy seed paste disappears.
Add ½ cup of water to make the gravy.
As the water starts boiling add fried fishes into it. Cover the pan with a lid, put the flame on low and let it cook till the gravy thickens to your desired consistency.
Put the flame off and sprinkle over few raisins. Give the dish a standing time for couple of minutes.
Serve with plain rice.