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| Shorshe Posto Bata Maach |
I find that making this dish on the spur of the moment is not possible because mustard seeds need to be soaked overnight in salt and water to get rid of its bitterness. Pre-grinding mustard and poppy seeds to a powder saves a lot of time. The other time-saver is to add the fish directly to the gravy instead of frying it beforehand. This steams the fish, keeping it moist and tender.
