This quintessential Bengali fish dish demonstrates hallmarks of Bengali cuisine — the use of mustard, a thorough preoccupation with freshness and a love of fish. Soak the cumin and mustard seeds in 4 ...
Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator. In a blender, combine the ...
2. In a coffee grinder or a spice grinder, work the black and yellow mustard seeds and poppy seeds until smooth. Transfer to a bowl. Get Winter Soup Club A six-week series featuring soup recipes and ...
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