Doi Shorshe Maach Breakfast Bowl Recipe

About this recipe

A light yet satisfying Bengali-style breakfast dish featuring fish cooked in a tangy mustard-yogurt sauce, served with a nutritious red rice base. Perfectly balanced for weight loss goals.

Ingredients

• - Black Mustard Seeds(Rai/Mustard) - 50gm
• - Milky Mist Skyr Plain Yogurt
• 200 ml Mustard Oil
• 250g Green Chilli
• 20 g Turmeric Powder
• 10G Salt
• 500 Gms Organic Red Rice
• 250g Coriander

Instructions

1. Step 1: Start by grinding the soaked black and white mustard seeds into a smooth paste with a little water. Set aside.
2. Step 2: Boil the red rice in a pot with 2 cups of water and a pinch of salt until tender. Drain excess water and fluff with a fork. Keep warm.
3. Step 3: Heat 1 tablespoon of mustard oil in a pan. Rub the fish fillets with turmeric powder and salt, then lightly sear them for 2 minutes on each side. Remove and set aside.
4. Step 4: In the same pan, add the remaining mustard oil. Add the mustard paste, green chilies, and a pinch of turmeric. Cook for 1-2 minutes until aromatic.
5. Step 5: Lower the heat and slowly stir in the whisked yogurt. Mix well and let it cook for 3-4 minutes, stirring constantly to prevent curdling.
6. Step 6: Add the seared fish fillets to the sauce. Cover and cook for 7-8 minutes on low heat until the fish is tender and infused with the mustard-yogurt flavors.
7. Step 7: Plate the cooked red rice in bowls and top with the Doi Shorshe Maach. Garnish with fresh coriander leaves.