Doi Mouri Parshe (Mullets in a Fennel Yogurt Sauce)
Doi Mouri Parshe. Parshe (or mullets) in a pristine yoghurt sauce. Perfumed with the aromatic fennel. And just that hint of asafoetida. From Maas kitchen.
Ingredients
- 1/2 kg parshe about 4-5
- 1/2 cup yogurt
- 11/2 tsp turemeric powder
- 1/2 tsp red chili powder
- 1 tbsp fennel seed paste
- 1 tsp ginger paste
- 2-3 bay leaves
- 2-3 dry red chilies
- a pinch of hing or asafetida
- 1/2 tsp sugar
- 11/2 tbsp mustard oil
- 1/2 tsp ghee
- salt to taste
Instructions
- Marinate the fish with a generous pinch of salt and turmeric powder.
- Heat ½ a tbsp of oil, add the fish and shallow fry till light brown. Keep aside on a kitchen absorbent towel.
- In a small bowl add the turmeric powder, ginger paste, fennel seed paste and yogurt, mix well to form a smooth paste.
- Add the remaining oil to the same frying pan. Add the pinch of hing, dry red chillies and bay leaves. Lower the flame, add the yogurt mix, give it a hearty stir and cook for 5-7 odd minutes.
- Time now to gently add the fried fish, sprinkle in the sugar and add 1/2 a cup of warm water. (If you love the perfume of fennel as I do, feel free to add another tbsp of fennel seed paste at thus stage.) Bring to a gentle simmer, another 5minutes or so.
- Adjust the seasonings and finish with a dollop of ghee and serve hot.