Shorse bata diye Parshe/Mullet fish in mustard paste
Shorse bata diye Parshe/Mullet fish in mustard paste

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, shorse bata diye parshe/mullet fish in mustard paste. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Shorse bata diye Parshe/Mullet fish in mustard paste is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Shorse bata diye Parshe/Mullet fish in mustard paste is something that I’ve loved my entire life.

Coming back to the Shorshe Bata diye Parshe Macher Jhal; this is nothing but fresh mullet cooked with a paste of mustard seed. Shorshe Bata diye Parshe Macher Jhal Mullet Fish in Mustard Gravy Shorshe Dharosh or Okra in Mustard Gravy has been my most desired way of cooking and eating okra.

To begin with this particular recipe, we must first prepare a few ingredients. You can have shorse bata diye parshe/mullet fish in mustard paste using 11 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to make Shorse bata diye Parshe/Mullet fish in mustard paste:
  1. Make ready 6 pieces parshe /mullet fish
  2. Make ready 2 tbsp black mustard paste
  3. Take 6 green chillies
  4. Take 2 tbsp curd
  5. Make ready 1 tbsp tomato puree
  6. Take 1/2 tsp turmeric
  7. Prepare 1/4 th tsp red chilli powder
  8. Prepare To taste salt
  9. Prepare 4 tbsp mustard oil
  10. Get 1/4 tsp kalonji (nigella)seeds
  11. Get 1 tbsp chopped coriander

Lemon, butter, and mustard are combined to make up the flavorful sauce for these quick and easy broiled fish fillets. Turn them carefully so as not to break them up. Again brush generously with the mustard sauce and broil four to six minutes longer or until fish flakes easily when tested with a fork. Homemade White Fish Filet Dinner with Rice and Brussel Sprouts.

Instructions to make Shorse bata diye Parshe/Mullet fish in mustard paste:
  1. 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.

Channa Bhape,Steamed Cottage cheese in coconut and mustard gravy, Bengali cuisine, Asia Traditional assorted dishes, Top view. Parshe fishes are cooked with eggplant, potato, tomato & thin mustard paste. This fish curry goes best with steamed rice Recipe:PeekNCook. Parshe or baby mullet fish is a well known fish in Bengali kitchen. Small in size, fitted well within the palm, Parshe has an immaculate taste which is.

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