Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, shorse bata diye parshe/mullet fish in mustard paste. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Shorse bata diye Parshe/Mullet fish in mustard paste is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Shorse bata diye Parshe/Mullet fish in mustard paste is something which I’ve loved my entire life.
The ingredients used to make this fish can be used in any other fish. This in Bengali is named as 'Maacher Jhaal' and best served with rice. Coming back to the Shorshe Bata diye Parshe Macher Jhal; this is nothing but fresh mullet cooked with a paste of mustard seed.
To begin with this recipe, we have to first prepare a few components. You can have shorse bata diye parshe/mullet fish in mustard paste using 11 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Shorse bata diye Parshe/Mullet fish in mustard paste:
- Get 6 pieces parshe /mullet fish
- Get 2 tbsp black mustard paste
- Get 6 green chillies
- Take 2 tbsp curd
- Prepare 1 tbsp tomato puree
- Prepare 1/2 tsp turmeric
- Take 1/4 th tsp red chilli powder
- Prepare To taste salt
- Take 4 tbsp mustard oil
- Make ready 1/4 tsp kalonji (nigella)seeds
- Get 1 tbsp chopped coriander
Oh yes a hint of sharp extra virgin mustard oil on top and a plateful of. Process until smooth, adding more water if needed to get a paste with the consistency of cake batter. One can enjoy the dish best with steaming hot rice. #BCJ #bengalicooking #jeera. Cook on a moderate flame till oil has been released from the masala paste.
Steps to make Shorse bata diye Parshe/Mullet fish in mustard paste:
- Clean and wash fish.Discard water and smear little salt and turmeric.Heat 3 tbsp mustard oil fuming hot and fry fish golden brown.Sprinkle kalonji in remaining oil.Add the fish and 1 cup water.Add turmeric,red chilli powder,tomato puree and salt to taste and bring to boil 5 minutes.Meanwhile make a paste of soaked mustard seeds with curd and 2 green chillies.When almost done add the mustard paste and sprinkle 1 tbsp oil.Give 1 boil and garnish with chopped coriander and slit green chillies.
Add the coriander leaves and serve hot. Serve Parshe Macher Jhal along with. 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. . Peyajkoli diye tyngra macher jhal, a spicy dry fish curry with onion stalk, a Bengali fish recipe. Else you can just make it with mustard seed paste, curd, or with Eggplant. Even there is a huge divide between Bangal and Ghatis in terms of Cooking procedure.
So that’s going to wrap it up with this special food shorse bata diye parshe/mullet fish in mustard paste recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
