Monday, 12 May 2014

Rui Shorshe Posto ( Rohu Fish In Mustard N Poppy Seeds Paste)

For the fish lovers all over the world Rui Shorshe Posto is a delicacy to die for. Its a classic Bong cuisine accompanied with the attributes of great texture, a distinctive tangy taste of mustard and a flavour of kaalo jeere (nigella seeds) which make the dish most agreeable to the palate. Here's the way I made it......

Rui Shorshe Posto

Rui Shorshe Posto

Rui Shorshe Posto



  • 500 gms Rohu/Rui fish
  • 1 tblspn black mustard seeds
  • 1 tblspn yellow mustard seeds
  • 2 tblspns poppy seeds/ posto/khus-khus
  • 2 small onions finely chopped
  • 1 tsp kaalo jeere/ kalonji/ nigella seeds
  • 4-5 green chillies
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt to taste
  • Mustard oil as per requirement

Rui Shorshe Posto


Soak the mustard seeds, poppy seeds in water with 2 green chillies and some salt for 40-45 minutes. Now make a smooth paste of them and keep aside. Wash the pieces of fish clean and smear them with turmeric powder and salt. Heat mustard oil in a karahi and fry fish till golden brown on both sides. Take them out and in the remaining oil add kaalo jeere and slit green chillies. Wait for the splutter before adding onions. Fry the onions golden, add all the powdered masalas and salt. Add the fried fish pieces, the mustard-poppy seeds paste along with a cup of water. When the gravy thickens turn the heat off and sprinkle 1 tsp mustard oil on the top. Serve hot with steamed rice....heavenly.

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