Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste
Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, shorshe posto parshe/mullet fish in mustard poppy seed paste. One of my favorites food recipes. For mine, I am going to 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 recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste is something that I have loved my whole life.

So next time you cook Pabda Shorshe remember Parshe macher shorsher jhal 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. We the. # Sorshe posto pabda # Bengali fish curry # eat with rice 🍚 # lunch time # healthy and tasty Ingredients : for making pasta we need ( tangram master seed. Ingredients: Bata mach(mackerel fish) Salt to taste Turmeric powder Sorshe(mustard) Posto(poppy seed) Black cumin Ingredients: Bata mach(mackerel fish) Salt to taste Turmeric powder Sorshe(mustard) Posto(poppy #bata_macher_sorshe_posto #mackerel_fish_with_musterd_paste.

To begin with this recipe, we have to prepare a few components. You can have 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:
  1. Take 5 pieces parshe fish
  2. Get 2 tbsp mustard poppy seed paste or
  3. Make ready 1 tbsp mustard and 1 tbsp poppy seed ground
  4. Make ready 2 tbsp curd
  5. Take 1 tbsp tomato puree
  6. Make ready 1/2 tsp nigella/kalonji
  7. Get 1/2 tsp turmeric
  8. Get 1/4 th tsp red chilli powder
  9. Get 1 tsp green chilli paste
  10. Get 3-4 green chillies
  11. Get To taste salt
  12. Make ready 1 tbsp chopped coriander
  13. Get 4-5 tbsp mustard oil

Pabda posto recipe is one of the most popular and delicious bengali fish curry recipe in Bengali cuisine. A great combination of mustard, poppy seeds, mustard oil and regular cooking oil. 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. Grind the mustard, poppy seeds and peppercorn into a smooth paste with splashes of Shorshe Maach/Fish in Mustard-Chili Sauce.

Steps to make Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste:
  1. 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.
  2. 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.

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. Grind the mustard, poppy seeds and peppercorn into a smooth paste with splashes of Shorshe Maach/Fish in Mustard-Chili Sauce. Shrimp in a Fiery Coconut Sauce. Do you know that posto is banned here - forget posto, just shil norar kathata bhebe khub. Shorshe parshe, Parshe Fish in Mustard Seeds, Bengali cuisine, Asia Traditional assorted dishes, Top view. parshe macher jhal is a bengali everyday fish curry with parshe mach, shorshe bata and shorsher tel, meaning mullet fish, mustard paste and mustard oil. · Dim Posto is a delicious Bengali Style Egg Curry which has a spicy poppy seed masala and simmered in spices.

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