Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, shorshe posto parshe/mullet fish in mustard poppy seed paste. One of my favorites food recipes. This time, 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 favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste is something which I’ve loved my entire life.
To begin with this recipe, we must 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 that.
The ingredients needed to make Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste:
- Take 5 pieces parshe fish
- Take 2 tbsp mustard poppy seed paste or
- Prepare 1 tbsp mustard and 1 tbsp poppy seed ground
- Take 2 tbsp curd
- Prepare 1 tbsp tomato puree
- Take 1/2 tsp nigella/kalonji
- Take 1/2 tsp turmeric
- Get 1/4 th tsp red chilli powder
- Take 1 tsp green chilli paste
- Make ready 3-4 green chillies
- Make ready To taste salt
- Take 1 tbsp chopped coriander
- Take 4-5 tbsp mustard oil
Instructions 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.
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