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.

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