Parshe Maacher Jhal
Parshe Maacher Jhal - parshe (or mullet) cooked whole in a hot mustard sauce and flavoured with goodness of coriander leaves.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Bengali
- 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
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.