|Shorshe Bata Maach|
Tuesday, May 26, 2020
To prepare the sauce, black mustard seeds must be soaked in tepid water for at least two hours or preferably overnight. The seeds, along with water in which it was soaking, is placed in a blender jar with salt and a green chili, blended at maximum setting until smooth, and then added to the fish.
Any white fish, cleaned and left whole, cut in steaks or filleted can be used according to taste and is best served with hot, long-grained rice.
I'm all for making my life as easy as possible, so I mix a can of evaporated milk with 6 cups of milk to hasten the process. Instead of using plain white sugar, I use brown sugar or jaggery to give a beautiful caramel color to the milk. A lot of time is saved by using already toasted vermicelli that is readily available in most Indian markets. If toasted vermicelli is not available, break up the vermicelli is small pieces and toast it in a skillet with a tablespoon of butter or ghee until golden in color.
This dessert is a deeply satisfying end to a festive meal.