Parshe Jhal (Mullets in mustard sauce) | How to make Parshe Jhal (Mullets in mustard sauce)

By Maumita Paul Ghosh  |  8th Feb 2017  |  
4 from 1 review Rate It!
  • Parshe Jhal (Mullets in mustard sauce), How to make Parshe Jhal (Mullets in mustard sauce)
Parshe Jhal (Mullets in mustard sauce)by Maumita Paul Ghosh
  • Prep Time

    5

    mins
  • Cook Time

    20

    mins
  • Serves

    8

    People

12

1

About Parshe Jhal (Mullets in mustard sauce) Recipe

Parshe Maacher Jhal - parshe (or mullet) cooked whole in a hot mustard sauce and flavoured with goodness of coriander leaves.

Parshe Jhal (Mullets in mustard sauce) is one dish which makes its accompaniments tastier. With the right mix of flavours, Parshe Jhal (Mullets in mustard sauce) has always been everyone's favourite. This recipe by Maumita Paul Ghosh is the perfect one to try at home for your family. The Parshe Jhal (Mullets in mustard sauce) recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Parshe Jhal (Mullets in mustard sauce) is 5 minutes and the time taken for cooking is 20 minutes. This is recipe of Parshe Jhal (Mullets in mustard sauce) is perfect to serve 8 people. Parshe Jhal (Mullets in mustard sauce) is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Parshe Jhal (Mullets in mustard sauce). So do try it next time and share your experience of cooking Parshe Jhal (Mullets in mustard sauce) by commenting on this page below!

Parshe Jhal (Mullets in mustard sauce)

Ingredients to make Parshe Jhal (Mullets in mustard sauce)

  • 1 kg parshe about 8 - 10
  • 5 tbsp mustard paste
  • 2 tomatoes large , pureed
  • 4 - 5 green chillies slit
  • 2 tsp red chilli powder
  • 2 tsp turmeric powder
  • 2 tsp nigella seeds or kalonji
  • 5 tbsp mustard oil
  • 1/2 cup coriander leaves, chopped
  • salt to taste

How to make Parshe Jhal (Mullets in mustard sauce)

  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.

Reviews for Parshe Jhal (Mullets in mustard sauce) (1)

Kanak Patel2 years ago

Looks absolutely amazing!
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