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  shorshe bata diye macher jhal or mustard fish curry Author:   Debjani Chatterjee Alam   Total Time:   30 mins Yield:   4  People  1 x BENGALI STYLE SHORSHE BATA DIYE MACHER JHAL IS A SPICY FISH CURRY PREPARED WITH MUSTARD PASTE INGREDIENTS UNITS   M US SCALE 1x 2x 3x 500 g  Fish, Preferably Robi/ Katla (cut into 8 pieces). 3 Tbsp . Mustard Seed 2 Tbsp . Poppy Seed/ Posto/ Khuskhus (Optional) 2  Tomato 4 - 5  Green Chilies 4 Tbsp . Mustard Oil (No other Oil can give the Typical Aroma to this dish) 1.5 Tsp . Turmeric Powder 1 Tsp . Red Chili Powder (preferably Kashmiri Red Chilli) (Optional) 1 Tsp . Salt or to taste INSTRUCTIONS Clean Fish chunks carefully and rub little Salt and Turmeric Powder to the Fish pieces and leave those for 10 minutes. Make a paste of Mustard Seed using either a grinder or Shilnora/ Shilbatta. Mix a little salt with the Mustard Paste and leave it for around 15 minutes. Make a paste of the Poppy Seeds with ...

  Go Back   Print Recipe Image Instruction Images – +   servings Instant Pot Easy White Chicken Korma 4.89  from  18  reviews Servings 4 Ingredients   ▢ 1 ½   pounds   boneless skinless chicken thighs Yogurt Sauce: ▢ 1   cup   plain yogurt ▢ 1   onion   roughly chopped ▢ 4   garlic cloves ▢ 1   inch   ginger ▢ 1   green chili ▢ 1   teaspoon   salt   to taste ▢ ½   teaspoon   garam masala ▢ ¼   teaspoon   ground cardamom ▢ ¼   teaspoon   cinnamon ▢ ¼   teaspoon   white or black pepper ▢ Pinch   of freshly grated nutmeg Add Later: ▢ ½   cup   cashews ▢ 1   tablespoon   sesame seeds or white poppy seeds ▢ ¼   cup   heavy cream ▢ ¼   cup   water ▢ mint and green chilies   garnish Instructions   Blend the ingredients listed under “yogurt sauce” and pour this over the raw chicken. Mix well. Secure the...