Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, shorshe posto parshe/mullet fish in mustard poppy seed paste. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste is something which I have loved my whole life.
See great recipes for Shorshe Mach Recipe, Shorshe Ilish Bengali Fish Curry too! This fish gains a distinct flavour when cooked with mustard and poppy seed paste and in mustard oil. This fish gains a distinct flavour when cooked with mustard and poppy seed paste and in mustard oil. #steamedfood - This is a traditional Bengali delicacy where pomfret fish is steamed cooked in mustard - coconut gravy.
To begin with this recipe, we have to 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 that.
The ingredients needed to make Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste:
- Make ready 5 pieces parshe fish
- Prepare 2 tbsp mustard poppy seed paste or
- Get 1 tbsp mustard and 1 tbsp poppy seed ground
- Take 2 tbsp curd
- Prepare 1 tbsp tomato puree
- Make ready 1/2 tsp nigella/kalonji
- Prepare 1/2 tsp turmeric
- Get 1/4 th tsp red chilli powder
- Make ready 1 tsp green chilli paste
- Take 3-4 green chillies
- Prepare To taste salt
- Get 1 tbsp chopped coriander
- Make ready 4-5 tbsp mustard oil
Strain the mustard paste into another bowl. Add the strained mustard paste into the pan, cover the pan and let the gravy boil. Chingri Posto / Prawns with poppy seed. So adding both gives a distinctive flavour and taste.
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.
With the use of 'posto' or poppy seed paste the gravy becomes very thick and rich in taste. This is my Mom's recipe but I have modified a little. Maa do not use mustard paste but I like the pungent smell of mustard paste and more over mustard paste makes the gravy more thick and creamy. Grind soaked khus khus to make a fine paste and keep aside. Heat vegetable oil and mustard oil together in a Wok/Kadai (You can use.
So that is going to wrap this up with this special food shorshe posto parshe/mullet fish in mustard poppy seed paste recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
