FOOD : RECIPE OF THE WEEK : SORSHE PARSHE BHAPPA

BY CHEF SABYASACHI NAG,

EXECUTIVE CHEF,

HOLIDAY INN KOLKATA AIRPORT,

A IHG PROPERTY

INGREDIENTS  :

Parshe Fish – cleaned , head cleaned

Mustard Paste

Coconut Paste / Grated

Mustard Oil

Curd

Chopped Coriander

Ginger Green chilly Jeera Paste

Turmeric

Salt and Sugar

Slited Green Chilly

METHOD :

Clean and wash the fish , pat dry , marinate with salt , Turmeric for 30 minutes .

Take a bowl , mix the curd with mustard oil , mustard paste , turmeric, other pastes and slited gr, chillies .

Dip the fish into the marination for 1 hour . take big pot , put the marinated fish and all , steam it for 30 minutes .

Garnish and served with steam rice

GARNISH :

Green chilly slited , coriander