Name: Poppy and Mustard Seed-Rubbed Fish Fillets (Sorshe Poshto Maach)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 1 tablespoon white poppy seeds (ground); 2 teaspoon black or yellow mustard seeds (ground); 1 teaspoon coarse kosher or sea salt; 1 pound skinless fillets of catfish (see Tip); 2 tablespoon mustard oil or canola oil; 1 tablespoon Panch phoron (see recipe); 3 dried red Thai or cayenne chiles (stems removed); 4 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick, finely chopped); 1 large tomato (cored and finely chopped); 2 tablespoon finely chopped fresh cilantro leaves and tender stems (for garnishing)

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Poppy and Mustard Seed-Rubbed Fish Fillets (Sorshe Poshto Maach) — Formulation & Method | CuliNect