ROHU POSTO BESAR/POSTO SORSHE BATA DIYE RUI MACHER JHOL
Posto,mustard seeds and rohu fish when ever we talk about […]
Posto,mustard seeds and rohu fish when ever we talk about these my mind flew to odisha cuisine. Rohu macha posto besar is nothing but fried fish dumped in creamy yellowish poppy seeds and mustard gravy tempered nigella makes the dish lip smacking.
In odisha rohu fish is a staple fish because of its fleshy and less bone feature.It is popular people among India especially Odias and Bengalis. Rohu fish is versatile ,different culture prepared with different condiments to enhance the flavor of their own dishes.
I get it fresh in our local market and fishmonger cut and clean fish for us,which i like much our local market.You need to only clean and rinse them.Smear with a tea spoon of turmeric and salt for 15 minutes.
As i said,in odia cuisine for non vegetarian dish,mustard oil is a staple oil.Its distinct pungent smell always a pair with fish or any other non vegetarian dish.
Grease an iron skillet and fry all fishes on medium flame until light brown.For preparing any mustard curry there is no need to deep fry fishes.Shallow fry is going best for mustard gravy/sorse macha.
Meanwhile soak posto,yellow mustard seeds,black mustard seeds and green chilies in worm water for half an hour.Then blend it with turmeric to form a paste.In traditional there was sil bata where you could get the original and authentic taste of the spices but those are replaced by modern blender.
After blending to smooth paste rest it for at least 10 minutes to develop the flavor of all spices.
In a wok heat mustard oil until smoke ,add chopped onions and fry until translucence.
Add chopped tomatoes,when they get soft add prepared posto paste into it.Saute it until the raw smell goes off.
Add 1 1/2 cups of water into the paste and salt as per taste.When the gravy start to boil add fried fishes into it.If you would like more gravy,then add some more water into it.
When thee gravy comes to desired consistency,in another pan heat oil,add nigella seeds,
crushed garlic ,green chilies and curry leaves.
Sprinkle it over the gravy and cover it.
Your rohu/rui posto besar is ready to serve with steamed rice.It can be served as any side dish.
ROHI/RUI POSTO BESAR
Yield :- servings 4
Prep time :- 40 mins
Total time :- 60 mins
things we need to prepare
500 g Rohu fish( any fish has less bone or boneless/best to use river fish)
1/2 tsp red chili powder
preparing poppy seed paste
4 tsp puppy seeds
2 tsp yellow mustard seeds
1 tsp black mustard seeds
3 to 4 red /green chilies
Soak in warm water for for half an hour.Blend or grind to form a smooth paste
2 sprigs curry leaves
8 to 9 crushed garlic pods
1 tsp nigella seeds
Wash and clean fish pieces.Smear fish with 1 tsp turmeric and salt for 15 minutes.
Meanwhile soak puppy seeds,mustard seeds(yellow,black),green chilies,turmeric powder in a warm water for half an hour.Then blend to fine smooth paste and rest it for more than 10 minutes in a bowl.
In an iron skillet heat 3 to 4 tsp mustard oil on high flame,fry 2 to 3 pieces of fish until light brown both the sides.Do the same for rest of the fish pieces
In another shallow pan or wok heat 4 tsp oil,allow it to smoke.Add chopped onions,when they translucence ,fry tomatoes until soft.
pour the prepared posto paste and saute until raw smell of the masala goes off.Add 1/2 tsp of red chili powder and fry it.
Add 1 1/2 cups of water when gravy starts to boil,pour fried fishes into it.Add some salt and cook until a thick consistency of the gravy appear. You can add more water for the gravy.
In a small pan heat 2 tsp oil,add crushed garlic,nigella seeds,green chilies and curry leaves.Once all spluttered drizzle on the gravy and cover the lid.Your fish now ready to serve.