Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, shorshe posto parshe/mullet fish in mustard poppy seed paste. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Today I'm going to be share a most hot favourite recipe of my Father "SORSHE POSTO ILISH".."Hilsa" the king fish af all fish, both taste & looks. Parshe mach recipe with mastered and poppy seeds. Kalo Jeera or Nigella Seeds - ¼ tsp.
Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook shorshe posto parshe/mullet fish in mustard poppy seed paste using 13 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste:
- Prepare 5 pieces parshe fish
- Make ready 2 tbsp mustard poppy seed paste or
- Get 1 tbsp mustard and 1 tbsp poppy seed ground
- Prepare 2 tbsp curd
- Prepare 1 tbsp tomato puree
- Get 1/2 tsp nigella/kalonji
- Take 1/2 tsp turmeric
- Get 1/4 th tsp red chilli powder
- Prepare 1 tsp green chilli paste
- Prepare 3-4 green chillies
- Take To taste salt
- Take 1 tbsp chopped coriander
- Prepare 4-5 tbsp mustard oil
Soak the mustard, poppy seeds, and peppercorns in a few tablespoon of warm water (just enough Grind the mustard, poppy seeds and peppercorn into a smooth paste with splashes of water. Let it sizzle for a few moments, and then use a wooden spatula to flip and stir it in the oil, reducing the heat if it starts to brown too quickly. parshe macher jhal is a bengali everyday fish curry with parshe mach, shorshe bata and shorsher tel, meaning mullet fish, mustard paste Bhetki mach marinated in mustard coconut paste wrapped & cooked in banana leaves. posto bora or poppy seed fritters is a popular side dish in bengali kitchen. Pomfret Shorshe (Pomfret in mustard gravy) is an authentic Bengali recipe which is made with pomfret fish. Grind and make a paste with mustard seeds in a grinder.
Steps to make Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste:
- Clean, remove scales and wash parshe fish.Smear salt and little turmeric. Soak shorshe posto powder with warm water and little salt for 10 minutes. If using mustard and poppy seed soak with hot water for 10 minutes and grind to a fine paste with little salt and green chillies.Heat oil in a kadhai and fry fish golden brown.
- Sprinkle kalonji in remaining oil and add the masala. Also add curd, tomato puree,red chilli powder, turmeric and salt. Toss the masala and add the fish. Add 1 cup water and boil the fish with gravy for 5 minutes. Add 1 tbsp raw mustard oil, slit green chillies and give it a boil. Garnish with chopped coriander and serve with steamed rice.
Add a pinch of salt and turmeric The usage of mustard oil and mustard paste is what makes Pomfret Shorshe heavenly when had. Bhapa Shorshe Chingri: Steamed Prawns in Mustard, Poppy Seed Sauce eCurry - The Recipe · Shorshe Bata Diye Macher Jhal or Mustard-based Fish Curry is a Signature Bengali Dish A Homemaker's Diary: Rui Posto or Fish in a spicy Poppyseeds gravy. Shorshe parshe, Parshe Fish in Mustard Seeds, Bengali cuisine, Asia Traditional assorted dishes, Top view. Shorshe parshe, Parshe Fish in Mustard Seeds, Bengali cuisine, Asia Traditional assorted dishes, Top view.
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