Saturday, 10 October 2015

Parse Mach Shorshe Bata Diye (Mullets in Mustard Gravy)

Parse Mach Shorshe Bata Diye (Mullets in Mustard Gravy)
8 Parse Mach
2 tbsp Onion paste
2 tbsp Tomato paste
1/2 tsp Ginger and Garlic paste
4 tbsp Mustard Paste
2 Green or Red Chillies slit
1/2 tsp Turmeric powder
Salt to taste
1/2 tsp Panch Phoran
Mustard Oil to fry the fish
Coriander leaves chopped for garnishing

Marinate the fish with salt and 1/4 tsp of turmeric powder and keep it for 15 minutes. Take mustard oil in a wok, heat it. Fry the fish from both the sides. Keep the fish aside. Remove the excess oil from the wok, keeping on 2 tbsp of oil in the wok. Add the Panch Phoran and  chillies. Once the Panch Phoran splatters add the onion paste, tomato paste, ginger and garlic paste. Sauté it for 2 minutes. Add the salt, remaining turmeric powder and mustard paste. Sauté it for 1 minute. Add 2 cups of water and let it boil for 5 minutes. Add the fish and boil for another 2 minutes. Garnish with coriander leaves, drizzle few drops of mustard oil and serve with hot rice.

Mustard paste
4 tbsp of Mustard seeds
1 green chilli
1 tbsp Curd
1/2 tsp Poppy seeds

Soak the Mustard seeds in water for 30 minutes. Remove from water and put it in a grinder. Add the rest of the ingredients in the grinder. Add little water to get a thick paste. Strain the paste.

Panch Phoran - Mix Fennel seeds, Fenugreek seeds,      Mustard seeds, Coriander seeds and Celery seeds in equal proportions.

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