Parshe Macher Jhal Recipe - Mullet In Mustard Sauce
In Parshe Macher Jhal, Mullet is cooked whole in a hot mustard sauce and flavoured with goodness of coriander leaves. Perfect for your everyday meals, can be served with Steamed Rice.
In Parshe Macher Jhal, Mullet is cooked whole in a hot mustard sauce and flavoured with goodness of coriander leaves. It is easy to make and mustard sauce adds an extra flavour to it.
Serve Parshe Macher Jhal along with Steamed Rice and Bengali Style Cholar Dal for a weekday meal.
If you like this recipe, you can also try other Bengali Recipes such as
5 M
30 M
35 M
6 Servings
Ingredients
- 8 Parshe , (mullet fish)
- 5 tablespoons Kasundi mustard sauce
- 2 Tomatoes , puree
- 5 Green Chillies , slit
- 2 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Red chilli powder
- 2 teaspoon Kalonji (Onion Nigella Seeds)
- 5 tablespoons Mustard oil
- 1/2 cup Coriander (Dhania) Leaves , chopped
- Salt , to taste
How to make Parshe Macher Jhal Recipe - Mullet In Mustard Sauce
To begin making the Parshe Macher Jhal Recipe, firstly marinate the fish with turmeric powder and salt. Keep it aside for 5 minutes.
Next, heat mustard oil in frying pan and fry the fish till it turns light brown on both the 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 chilli powder and salt.
Cook on a moderate flame till oil has been released from the masala paste.
At this stage, add about 1-1/2 cups of warm water, give it a nice stir and bring the curry to a boil.
Adjust the salt, add the fried fish, mustard paste and cook for a further 3 to 4 minutes. Add the coriander leaves and serve hot.
Serve Parshe Macher Jhal along with Steamed Rice and Bengali Style Cholar Dal for your weekday meal.
Maumita Paul
ЁЯТХA passionate cook and food blogger. A wannabe recipe revivalist. An amateur shutterbug. An avid traveller. A diehard admirer of Indian folk art.
