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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
5minutes
Cook Time
20minutes
Prep Time
5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Adjust the salt, add the fried fish and the mustard paste and cook for a further 3-4 mins.
  5. Add the coriander leaves and serve hot with steamed rice.
Recipe Notes

 

 

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