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| Bhapa Shorshe Maach |
The easiest way to prepare this dish is to use Colman's mustard powder instead of grinding mustard seeds that need to be soaked for a couple of hours. Any kind of fish can be used, but hilsa (ilish) and salmon steaks taste the best. The process is very simple. Fish pieces are combined with the mustard sauce and placed in a stainless steel tiffin box and steamed for 15 minutes. This dish is ideal for getting a meal on the table in under half an hour.
