It is a sweet water fish and very soft in nature. Salmon Shorshe Jhal, Shorshe Bata Salmon, Shorshe Salmon, Never miss a new recipe follow us on Pinterest. Sometimes with just the mustard or shorshe. A simple and classic take on Bengali mustard fish, prepared with salmon and a mustard poppy seed paste. Ingredients. How to make Shorshe Posto Prawns|How to make Prawn with Mustard and posto paste ... Shorshe Chingri/Sorshe Chingri Bengali Recipe/Chingri maacher jhal/Prawn Curry Bengali Recipe - … Grind to a smooth paste. Pour 1 tsp of mustard oil in a wok, add black cumin seeds and let them splutter. Rub the salmon with the remaining salt and turneric. The way I do it, I make the mustard paste with mustard seeds, poppy seeds, green chillies, tomato and garlic, flavors which go very well with the stronger taste of salmon. It is a fixture in my kitchen that has actually replaced my stove top cooker. Jan 17, 2018 - Bhetki or Vetki is a catadromous fish ,a fish or machh called in bengali which migrates from river to sea for breeding.When caught from the rivers in Bengal Serve at once with steaming white rice. This recipe includes a mixture of poppy seeds and mustard seeds. Do not not cook on high heat as the jhol or sauce will curdle. Set aside. Her karai were made of kansha or bell metal. Add in the prepared mustard paste with 1 cup of water and bring to a low simmer. Place the fish in a single layer, skin side up and cook for 4 minutes and turn and cook for 4 more minutes. Posto Shorshe pomfret is a very tasty fish preparation...Flavours of poppy seeds and mustard seed paste is just awesome ... Anuja Bardhan Roy Bangalore . Note, the fish when done should be fairly easy to turn. That added with green chilies is a love story that the entire Bengali clan adores. Apr 28, 2016 - Shorshe Bata Maach or the Mustard fish is the most popular of Bengali dishes, specially when prepared with Hilsa. Keeping them all nice and shiny. 3 tablespoons oil Dec 29, 2016 - Shorshe Bata Maach or the Mustard fish is the most popular of Bengali dishes, specially when prepared with Hilsa. Add in the ginger paste and the onion and sauté well for a couple of minutes. And of course, then there are new things that change life a lot. Post was not sent - check your email addresses! Posto Shorshe Begun – Baby Bengali Eggplants (with an attempt on Sexy) Prep Time: 10 minutes. 30 mins Ingredients. There are many variations of the shorshe maach. Add salt, red chilli Powder and 1/2 cup of … It also showcases our small commitment towards reducing our family carbon food print. Now, add the sliced shallots or onions and saute until they begin to become soft or limp. A few weeks ago, I revisited a comforting and classic dish. Add salt and more turmeric. As the vegetables are limited, and ‘potol’ or pointed gourd been one of the main vegetables available in market, I try to prepare different types of dishes. Sorry, your blog cannot share posts by email. Add in the nigella seeds and the dried red chilies. Wash the Salmon fish fillets under running tap water. Set a non stick skillet over medium high heat. A large cast iron pan to be specific. To accomplish this whole process, outside of soaking the mustard and poppy seeds, the entire process takes about 30 minutes and you are left with one cast iron pan to clean. When sometimes I am asked why do Bengalis use mustard oil in everything or are so crazy about fishes and prawns I am always left looking for the perfect come back. Apr 26, 2016 - By now you know I love fish. As an Amazon Associate I earn from qualifying purchases. You can get 200 gm product. Soak the black mustard seeds and poppy seeds in warm water for at least 3 hours. Remove the scales completely. It’s like your relationship goals. If you don't want to do the jhaal, you use the paste as a marinade and bake the salmon instead. Smear the fish fillets with 1/2 tsp turmeric powder and salt. May 10, 2019 - shorshe jhaal, mustard salmon, shorshe salmon This site is a personal effort at chronicling the recipes that I created. 30 mins Ingredients. You’ll love this Salmon Shorshe Jhal with steaming hot rice. Spice Chronicles is about inspired Cooking from a New York kitchen. You want to be join with us then like, share, Comment & subscriber. It’s time to dip in the fried salmon fillets. Place the fish in a single layer, skin side up and cook for 4 minutes and turn and cook for 4 more minutes. Add in the fish and cook for 5 to 6 minutes, the sauce should thicken slightly. adds exotic flavours to the food and it’s texture is very fine as well which gives a complete attractive look to the dish. Aug 4, 2018 - Bhetki or Vetki is a catadromous fish ,a fish or machh called in bengali which migrates from river to sea for breeding.When caught from the rivers in Bengal this fish is very popular in flavor for Bengali cuisines.When the same fish is caught from sea,it loses its flavors which are required to cook it the authentic Bon… Put them aside. Shorshe Posto Chingri Recipe – Succulent prawns in mustard Poppy Seed Sauce is an easy Bengali recipe. * Read our privacy policy – Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet. Make a paste after adding a few teaspoons water. It is a special. Apr 11, 2013 - Bengali Food, Indian Food, Bengali Recipes.Ilish to Chingri, Ghonto to Posto, Maacher Jhol, Mangshor Jhol, Chhanar Dalna, Shukto In my case, it is the instant pot. Doro Wat – Ethiopian Chicken Stew in the Instant Pot, Instant Indian – My Instant Pot Obsession, As an Amazon Associate I earn from qualifying purchases. More does not hurt, so you can certainly do this overnight. Set aside the fried salmon. Heat 1 tablespoon on the oil an a flat cast iron or heavy bottomed pan. I pan fried the salmon, and then made the mustard sauce in the same pan. I use a flat pan, back in the day my grandmother used a karai or wok. Just five Bengali pantry essentials in the right proportions- Mustard oil, Mustard seeds, Salt, sugar and … Place this in a blender with the green chilies and 1 teaspoon salt. Shorshe – Posto Potol (Pointed Gourd in Mustard-Poppy Seeds Paste) April 7, 2020 Posted in Vegetarian. So add the additional tablespoon of oil into the pan with the pan drippings. Salmon Shorshe At the end of a busy day, when there is not enough time to cook an elaborate dish, here is an easy and tasty recipe to make salmon fish in mustard sauce or shorshe-bata and cooked in … A lot of my cookware is based on what I can find readily. Set a deep bottomed pan or kadai over medium heat. Small tweaks offering me a Shorshe Salmon that is very flavorful and very easy to boot. Signed Discounted Cookbook Copies – Fall and Holiday Promotion, One Pot Bengali Mustard Salmon – Shorshe Salmon. Add the fish, cover and cook for just 1-2 mins over medium low heat. Turn off the heat, drizzle mustard oil and serve immeditely. Fish recipe Shorshe Posto Diye Katla Macher Jhol is very Healthy, Yummy & Tasty. 2 pounds salmon fillet (skin on) cut into 2 inch pieces. A take on a classic Bengali recipe, these eggplants are a great dish for any eggplant lover. If you are like me a lot of my meal prep happens at night. Bengalis have some relationship with prawns and mustard. The Shorshe Jhal or the mustard sauce will thicken slightly. Mar 16, 2015 - Shorshe Bata Maach or the Mustard fish is the most popular of Bengali dishes, specially when prepared with Hilsa. There is a particular fish that is found mostly in Bengal and Bengali's are crazy for it. Shorshe – Posto Pabda (Indian Catfish in mustard-poppy seed gravy) July 25, 2018 May 22, 2019 Posted in Fish ‘Pabda’ is a native Indian catfish which is widely available in eastern part of India especially in Kolkata and adjacent areas. Remove the fish from the pan. I have swapped a lot of this for cast iron. Pat dry the fish fillets with the help of kitchen towel. Shorshe Posto Ilish food is life INGREDIENTS Coat the fish with the mustard, poppy seed paste, green chillies (slit in between), salt, half of the mustard oil, turmeric and marinate them for 15 mins. Shorshe posto diye Aar maacher jhol ( Long whiskered catfish with poppy seeds and mustard seeds paste.. Anuja Bardhan Roy Bangalore . Add the fish fried oil. Now, a note here. SHORSHE SALMON [SALMON IN MUSTARD SAUCE] Mustard and Bengalis have a long standing relationship, its tongue tickling heat just suits us. Love Salmon? You may also add the diced tomatoes now. Do not overgrind as this will turn out bitter. Salmon is a naturally oily fish, but the fat is good for you. It is an attempt to bring you fresh, clutter-free, vibrant, spice enhanced dishes with a touch of the Hudson Valley. Next, dilute the mustard paste with 2 cups water and add it to the oil. Add mustard oil and when the oil becomes hot gently release the flash marinated fish fillets and fry them both sides until lightly golden. Else you … This microwave recipe takes just 7 minutes to cook. When the oil becomes moderately hot sizzle the nigella seeds and few slit green chilies just for a few seconds. Soaking the mustard and poppy seeds for a few hours. Salmon Fillet cut into 2″ squares or rectangles. Years ago, I was determined to ensure that family meals did not get into a boring rut to cater to the daily rigors of practical living – work, school, life as we know it. This Shorshe Posto powder is one of the most sought after ingredients to be found in a Bengali kitchen. Marinate the Salmon steaks with turmeric and mustard paste for half an hour. There is more about me and how the family fits into the equation on this page and all about our little curry garden, here. In a large pan, put the marinated Salmon steaks. Set aside. I made a very slight difference. You can’t beat the flavors and the taste of fresh Shorshe bata ever. This is an adaptation of my recipe from The Bengali Five Spice Chronicles. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. A lot of this is related to the fact, that I have constructed my kitchen without family heirlooms for the most part. Sunrise Shorshe Posto Powder. Nothing can be more Bengali than the combination of the two! Due the popularity and usage Sunrise brings to you the ready to use Shorshe Posto powder which may be used in popular Bengali dishes like Fish, Chicken and many others. A little posto or poppy seeds is always a good idea. Note, the fish when done should be fairly easy to turn. For as long as she did her own cooking, she took great pride in cleaning these herself. Rub the salmon with the remaining salt and turneric. Like most of the good cooks in my life, most notably my grandmother and mother, my cooking is very practical and approachable. The locally grown shorshe and its oil packs a pungent punch while posto - an ingredient popularized in Bengal by the British, thanks to their Opium Wars with China - smoothens the palate by providing a nutty, neutralizing flavour. You can make it easily by soaking the sarson or mustard seeds in water for at least 15 mins and than grinding them into a smooth paste. Why not, Salmon is a fatty fish like Hilsa, Shorshe bata Mach or Fish is also about the gravy! Shorshe (mustard seeds) and Posto (poppy seeds) are two essentials of the Bengali cuisine. Make this ridiculously easy Bengali Style Shorshe Salmon with fresh homemade mustard paste. Your email address will not be published. The fish is called Ilish by people of Bengal and Hilsha by everyone… For the first time ever I got my family to lap up the crisp skin of the fish. Save my name, email, and website in this browser for the next time I comment. Dherosh shorshe posto, that is, okra cooked in poppy seeds and mustard paste, is a Bengali delicacy. Total Time: 55 minutes. It is important to cook on low heat from this point onwards. The Shorshe posto chingri is a classic Bengali recipe that has the strong flavours of poppy seeds and mustard. Strain the soaked mustard seeds and add them in a blender jar along with a pinch of turmeric powder and 1-2 green chilies. The specialty of todays Shorshe Salmon is the use of fresh mustard seeds paste (black mustard and yellow mustard). Oct 7, 2015 - Blogging about Food, Bengali Food, Indian Food, Bengali Recipes,Cooking and Parenting.Ilish to Chingri, Ghonto to Posto, Maacher Jhol to Mangsho Every summer it becomes difficult for me to decide what to cook! Use a large pan, and add the seasonings in batches. Heat 1 tablespoon on the oil an a flat cast iron or heavy bottomed pan. Cook Time: 45 minutes. I eat fish pretty much anyway you can cook them or uncooked as in the case of sashimi. By subscribing, you consent you are above 16 years and you accepted our privacy policy. Containing 4 … Cover and simmer over medium low heat for 10 mins. Give everything a good mix. ABOUT Dherosh shorshe posto RECIPE. Notify me of follow-up comments by email. I love the Bengali vegetarian dishes , there are so many different ways a single vegetable can be cooked and they all taste unique and amazing.