Shorse Parshe/Parshe ( Fish in Mustard Sauce )
This one is dedicated to all the bongs and their appetite for fish and mustard. Shorshe bata maach is one of my favorite dish. This is a typical Bengali dish, preferably prepared with sea fishes for their distinct flavor and soft butter like texture. It can also be prepared with any other type of fish.
Last evening when I took a stroll around the fish market the sparkling silver color of Parse fish attracted me and so here we are all set to make this super simple Bengali dish.
- 4-5 Parse Fish cleaned (any other fish can also be used)
- 1 tbs mustard paste
- 1 tbs poppy seed paste
- 4 tbs yogurt
- 4 tea spoon turmeric powder
- 2 tea spoon Orion seeds(kalonji/kalo jeera)
- salt to taste
- 8-9 tbs mustard oil
- 4 green chillies cut length wise
Marinate the fish with turmeric powder and salt. Leave it for a while. In the mean time heat 4 tbs of oil in a frying pan. When the oil is smoking hot put the fish in the oil and fry it till the fish turns golden. Remove them from the pan. Add rest of the oil and Orion seeds to it. After a few seconds, when the Orion seeds starts crackling, add the mustard paste, poppy seed paste, and 1/2 cup of water and let this cook for 5 -7 mins. Add the yogurt, the green chills. Mix them well. Add the fried fish. Cook it on low flame for 7-8 mins.
It is ready to be served with white steamed rice.