Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, shorshe posto parshe/mullet fish in mustard poppy seed paste. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have shorshe posto parshe/mullet fish in mustard poppy seed paste using 13 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste:

1. Make ready 5 pieces parshe fish
2. Prepare 2 tbsp mustard poppy seed paste or
3. Take 1 tbsp mustard and 1 tbsp poppy seed ground
4. Make ready 2 tbsp curd
5. Get 1 tbsp tomato puree
6. Take 1/2 tsp nigella/kalonji
7. Make ready 1/2 tsp turmeric
8. Take 1/4 th tsp red chilli powder
9. Prepare 1 tsp green chilli paste
10. Take 3-4 green chillies
11. Make ready To taste salt
12. Make ready 1 tbsp chopped coriander
13. Make ready 4-5 tbsp mustard oil

Steps to make Shorshe Posto Parshe/Mullet fish in mustard poppy seed paste:

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.

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