Poppy and Mustard Seed-Rubbed Fish Fillets

Sorshe Poshto Maach

Preparation info
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By Raghavan Iyer

Published 2008

  • About

Bengalis adore their bitterness (in food, never in personalities), especially when the taste originates from various forms of mustard. In this curry, even though ground black mustard seeds and mustard oil provide an acrimonious and nose-tingling aroma to the catfish fillets, the resulting balance with nutty poppy seeds, pungent chiles, and slightly acidic tomato makes this recipe quite addictive.