Rui Posto(রুই পোস্ত)

 **Rui Posto** (রুই পোস্ত) is a delicious Bengali dish made with Rui fish (Rohu) cooked in a creamy poppy seed paste. Here's a traditional recipe for Rui Posto:

### **Ingredients**:

- Rui fish (Rohu) - 6 pieces

- Poppy seeds (posto) - 4 tablespoons

- Mustard oil - 4 tablespoons

- Green chilies - 4-5 (adjust as per your taste)

- Onion - 1 medium, finely sliced

- Turmeric powder - 1/2 teaspoon

- Red chili powder - 1/2 teaspoon (optional)

- Kalonji (Nigella seeds) - 1/2 teaspoon

- Salt - to taste

- Fresh coriander leaves - chopped for garnish

- Water - as needed

### **Instructions**:

1. **Marinate the Fish**: 

   - Wash the Rui fish pieces and marinate them with salt and turmeric powder. Keep it aside for 10-15 minutes.

2. **Prepare Poppy Seed Paste**: 

   - Soak poppy seeds in warm water for 15-20 minutes. 

   - Drain the water and grind the poppy seeds with 2-3 green chilies to make a smooth paste. You can add a little water if needed. Set aside.

3. **Fry the Fish**:

   - Heat mustard oil in a pan until it smokes. Reduce the heat and shallow fry the marinated fish pieces until golden brown on both sides. Remove the fish and keep them aside.

4. **Cooking the Curry**:

   - In the same oil, add kalonji seeds. Let them splutter for a few seconds.

   - Add sliced onions and sauté until they turn light golden.

   - Add the poppy seed paste and cook for 3-4 minutes until the raw smell goes away.

   - Add turmeric powder, red chili powder (if using), and salt. Cook for another 2 minutes.

   - Add a little water to adjust the consistency of the gravy. Let it come to a gentle boil.

5. **Add the Fish**:

   - Gently slide the fried fish pieces into the gravy.

   - Cover and simmer for 5-7 minutes, allowing the fish to absorb the flavors.

   - Add some slit green chilies for extra flavor if you like.

6. **Garnish & Serve**:

   - Garnish with fresh coriander leaves.

   - Serve hot with steamed rice.

Enjoy your delicious **Rui Posto**!