For typical Ghoti (Belogs to West Bengals) people posto or poppy seeds takes a major part in daily cooking. Our popular side dish is Aloo Posto. We prefer to use posto in many dishes, like jhal, spicy rich curries etc. We use poppy seeds in veg or non veg curries. It gives a nice flavor and makes difference in taste. We love to add poppy seeds in vegetables, fish even in meat items. And we can make posto with anything and everything. Aloo Posto is a most favorite amongst them, but Jhinge (Ridge Gourd) Posto is equally famous. Now comes to other vegetable post names, like Potol Posto, Fulkopir Posto, Piajkolir Posto, Kankrol Posto, Chichinge Posto, Tomato Posto, Piaj Posto etc etc. And now comes to non-veg part. We make Chingri Posto, <b>Rui Posto</b> , Posto Murgi etc. Now comes to the discussion of <b>Rui Posto</b>. Actually not only rui, you can use any sweet water fish for making this dish. Like Rohu, Katla, Mrigel or even Tilapia. But as we're cooking Posto with Fish, we need to add onion to make the dish appropriate. <b>Rui Posto</b> is equally famous Fish item of Ghoti bari. Serve with steamy hot rice, and it tastes lip smacking good.
Rohu is a most popular fish in Bengal, Assam, Orissa. And posto or Poppyseed is paste is very tasty thing to make gravy with it. Fried Rohu Fish Cooked In Sauce Made With Onion, Tomato & Poppyseed Paste.