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Photo of Parshe Jhal (Mullets in mustard sauce) by Maumita Paul Ghosh at BetterButter
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Parshe Jhal (Mullets in mustard sauce)

Feb-08-2017
Maumita Paul Ghosh
5 minutes
Prep Time
20 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Easy
  • Others
  • West Bengal
  • Frying
  • Main Dish
  • Egg Free

Ingredients Serving: 8

  1. 1 kg parshe about 8 - 10
  2. 5 tbsp mustard paste
  3. 2 tomatoes large , pureed
  4. 4 - 5 green chillies slit
  5. 2 tsp red chilli powder
  6. 2 tsp turmeric powder
  7. 2 tsp nigella seeds or kalonji
  8. 5 tbsp mustard oil
  9. 1/2 cup coriander leaves, chopped
  10. Salt to taste

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.

Reviews (1)  

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Kanak Patel
Feb-10-2017
Kanak Patel   Feb-10-2017

Looks absolutely amazing!

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