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Katla Posto

Rui Posto / Katla Posto (Rohu / Katla fish with poppy seed paste)

The classic Bengali Rui / Katla posto - fish slathered with wicked chilli-spiked posto, a profusion of coriander leaves and a generous glug of mustard oil.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Bengali

Ingredients
  

  • 4 slices Rui / Katla
  • 4 tbsp Poppy paste (Poppy seeds soaked in warm water for about 20 minutes, then removed from water and blended to a paste with 2 tbsp of water and 3-4 green chilies)
  • 2 large onions chopped
  • 1/4 cup coriander leaves chopped
  • 2 green chillies slit
  • 1 tomato roughly chopped
  • 1 tsps turmeric powder
  • 2 tsps red chilli powder
  • 3 tbsps mustard oil
  • salt to taste

Instructions
 

  • Marinate the fish with salt and 1/2 tsp turmeric powder.
  • Heat the mustard oil in a frying pan and fry the fish till light brown. Keep aside.
  • Reheat the same oil, add the chopped onions and green chillies, fry till the onions are soft.
  • Add the chopped tomatoes and cook over a medium flame till the tomatoes are soft and mushy.
  • Now add the remaining turmeric powder, red chili powder and salt. Cook over a moderate flame till oil starts to release from the masala. Splash a little water if needed, you wouldn't want the masala to burn.
  • At this stage, stir in the posto paste, mix well and continue cooking for 4-5 minutes on a moderate flame.
  • Add 1 cup of warm water, give it a nice stir and bring to a gentle simmer.
  • Gently add the fried fish, adjust the salt and cook for a further 5-6 minutes till the posto gravy has thickened.
  • Finish it with a generous drizzle of mustard oil and chopped coriander leaves. Serve hot with steamed rice.