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Parshe Posto
Description: This is a heart-warming dish from the shores of Bengal. Marinated pieces of "parshe" fish are first fried and then simmered in a gravy of poppy seed paste and chillies. The dish makes use of only minimal spices such as "kalo jeera" (kalonji) and "panch phoran".
Type: Cuisine
| DC Field | Value |
| dc.date.accessioned | 2020-09-15T11:13:04Z |
| dc.date.available | 2020-09-15T11:13:04Z |
| dc.description | This is a heart-warming dish from the shores of Bengal. Marinated pieces of "parshe" fish are first fried and then simmered in a gravy of poppy seed paste and chillies. The dish makes use of only minimal spices such as "kalo jeera" (kalonji) and "panch phoran". |
| dc.format.mimetype | image/png |
| dc.type | Cuisine |
| dc.identifier.other | 206 |
| dc.format.medium | image |
| DC Field | Value |
| dc.date.accessioned | 2020-09-15T11:13:04Z |
| dc.date.available | 2020-09-15T11:13:04Z |
| dc.description | This is a heart-warming dish from the shores of Bengal. Marinated pieces of "parshe" fish are first fried and then simmered in a gravy of poppy seed paste and chillies. The dish makes use of only minimal spices such as "kalo jeera" (kalonji) and "panch phoran". |
| dc.format.mimetype | image/png |
| dc.type | Cuisine |
| dc.identifier.other | 206 |
| dc.format.medium | image |
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