Parshe Maacher Jhal
Parshe Maacher Jhal - parshe (or mullet) cooked whole in a hot mustard sauce and flavoured with goodness of coriander leaves.
Ingredients
- 1 kg parshe about 8 - 10
- 5 tbsp mustard paste
- 2 tomatoes large , pureed
- 4 - 5 green chillies slit
- 2 tsp turmeric powder
- 2 tsp red chilli powder
- 2 tsp nigella seeds or kalonji
- 5 tbsp mustard oil
- 1/2 cup coriander leaves chopped
- salt to taste
Instructions
- Marinate the fish with turmeric and salt. Heat mustard oil in frying pan and fry the fish till light brown on both sides. Keep the fish aside.
- Reheat the same oil, add the kalonji seeds and green chillies; when the seeds start to crackle, add the tomato puree, remaining turmeric powder, red chili powder and salt.
- Cook on a moderate flame till oil has been released from the masala paste. At this stage, add the mustard paste and cook for a further 3-4 mins.
- Now add about 1 1/2 cups of warm water, add the fried fish, adjust salt and give it a nice stir and bring the curry to a boil.
- Add the coriander leaves and serve hot with steamed rice.