Enjoy the rich flavors of Bengal with this easy-to-follow #ruiposto recipe. Perfectly fried Rohu fish simmered in a luscious gravy made from poppy seeds and spices, this dish is a must-try for all fish curry lovers.
“Rui Posto” is a classic Bengali dish that beautifully combines the flavors of Rui fish (Rohu) with the richness of poppy seeds, known as “posto” in Bengali. It is a beloved recipe in Bengali households, celebrated for its rich flavors and unique texture. The dish is made by cooking Rui fish with a paste of poppy seeds, often accompanied by a variety of spices.
The use of poppy seeds, or posto, in Bengali cuisine has a rich history that dates back to ancient times. It is deeply rooted in the region’s culture and has been influenced by traders and travelers from around the world who introduced various spices and ingredients to Bengal.
Poppy seeds were initially used in royal kitchens as a texture enhancer and thickener for gravies. Their culinary use expanded significantly during the British colonial period when Bengal became a major site for opium production. The non-narcotic seeds left over from this process found their way into Bengali cuisine and have since become a beloved ingredient.
“Rui Posto” is more than just a dish; it’s a representation of Bengali culinary heritage. It embodies the creativity and resourcefulness of Bengali cuisine, turning a byproduct of colonial trade into a cherished component of their food culture. The dish is not only a testament to the rich culinary traditions of Bengal but also a reminder of the complex history that shaped the region’s food preferences.
#ruiposto #bengalicuisine #fishcurry #poppyseedsrecipe #rohufish #traditionalrecipes #PoppySeedsDelight #bengalifoodlover #indianfoodlove
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