Shorshe Posto Rui (Rohu)
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Shorshe Posto Rui (Rohu)

Shorshe Posto Rui (Rohu)


¼ kg Rui (Rohu) fish, premarinated with salt and turmeric
4 tsp Wandering Foodie Shorshe Posto
¼ Nigella seeds (Kalonji) or 1 tsp Bengali Panch Phoran mix
2-3 Green chilis (optional)
Mustard oil


  1. Mix Wandering Foodie Shorshe Posto in little water to form a smooth paste. Keep aside for 5-10 minutes
  2. Shallow fry fish in mustard oil until brown. Keep aside
  3. Heat 2 tbsp mustard oil until white smoke emerges. Add kalonji (Nigella seeds) or the Bengali panch phoran mix (Panch Phoran is a mixture of equal amounts of kalonji, fenugreek/methi, mustard, cumin and fennel seeds). Let the seeds pop
  4. Add green chilis sliced along the length (optional, since this mix already contains dried green chili powder). Add the Shorshe Posto paste. Fry lightly for a minute. Add desired quantity of water (warm)
  5. Add the fish. Fold well so that all fish pieces are covered fully with Shorshe Posto. Bring to boil. Dress with raw mustard oil for added punch (optional)