Friday, 24 April 2015

Shorshe Posto diye Parshe Machh / Shemot fish in mustard gravy

This fish is known as 'Parshe' in bengali, 'shevte' in konkani and 'shemot' in english.This is one of the mouth-watering bengali recipes which is a must have on the menu for special occasions like weddings/parties.It's a favourite in every bengali if you have not yet tasted this preparation you are definitely losing on something precious :)

fish - parshe/shevte/shemot
mustard seeds
poppy seeds
green chillies
red chilly powder
kala jeera/kalonji
turmeric/haldi powder
mustard oil

Wash and clean the fish well.
Apply salt and turmeric powder and marinate for 2-3hours.
Freshly make a paste of mustard seeds, poppy seeds and green chillies.
You can also use ready made mustard powder which is available in the market, but I prefer to make a paste since the taste always enhances in the latter.
Heat some oil in a non-stick kadai.
Fry the fish lightly.
Now, remove the fish and add some kalonji to the oil.
Add roughly chopped tomato and the ground paste.Add some chilly powder, haldi powder and salt as per taste.
Fry till the paste and masala is cooked.
Add some water and cook.
Add the fried fish and cook for 2min.
Garnish with coriander leaves.
Serve hot machher jhal with steamed rice :)