How to Easy Tasty Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste

How to Easy Tasty Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste Delicious, fresh and tasty.

Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste. Salt and chilli will prevent the paste form bitterness. Now add the poppy seed paste into the pan and fry along with the vegetables. Strain the mustard paste into another bowl.

This fish gains a distinct flavour when cooked with mustard and poppy seed paste and in mustard oil.

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 and make a paste with mustard seeds in a grinder.

You can cook Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste using 13 ingredients and 2 steps. Here is how you achieve it.

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

1. You need of parshe fish.

2. Prepare of mustard poppy seed paste or.

3. It’s of mustard and 1 tbsp poppy seed ground.

4. You need of curd.

5. Prepare of tomato puree.

6. Prepare of nigella/kalonji.

7. It’s of turmeric.

8. You need of th tsp red chilli powder.

9. You need of green chilli paste.

10. Prepare of green chillies.

11. You need of salt.

12. It’s of chopped coriander.

13. It’s of mustard oil.

To the kadai/wok, add mustard oil and fry the fishes lightly from both sides until cooked through.

Parshe Macher Jhal or Shorshe Bata Parshe is a simple rustic fish curry using small sized fresh mullet fish and freshly made mustard paste, flavoured with kalonji and fresh green chilli.

However, some love to use only black mustard seeds, the big one.

Black mustard seeds are slightly bitter in taste and is more sharp and pungent than the yellow ones.

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

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..

So soak the black mustard seeds in warm water for around two hours and then try to strain out as much hull / skin of the seed before grinding it to a paste.

Take mustard seed, poppy seed, coconut grated , sesame seed and cashew and chopped green chilly and make a fine paste.

Add tamarind paste and then blend again.

Marinate the parshe fish with salt and ½ tsp turmeric powder.

Now heat oil in a pan and fry the fish till light brown in both side.