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Home Dish Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry)

Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry)

Name: How to cook Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry)

This is one of my favourites & again , one of the Bong commonplace dishes... This is quick, easy & flavourful to make when in utter haste yet simply can’t let go of the stereotypical FISH CULTURE & FANTASIES OF THE BONGS Try this out yourselves & you’ll get to know that...!!!

Ingredient

Food ration :

4-6 people

Cooking time :

30-40 mins

500-600 gms

Fresh Parshe/Mullet Fish: Washed, Cleaned & Gutted

to taste

Salt

1 tsp

Turmeric Powder

1 tsp

Red Chilli Powder

1/2-1/3 Cup

Fresh Coriander Leaves: Finely Chopped

1-2

Tomatoes: Finely Chopped

3-4

Green Chillies: Split

1 tsp

Nigella Seeds/Kalounji

1-1.5 Cups

Mustard Oil: For Frying the Fish & Cooking Further

1.5-2

tsps Roasted Cumin Seeds Powder: Homemade

1-2

Dry Red Chilli/es: Whole

Cooking instructions

* Step 1

First up: Wash, Clean the fish pieces & coat with some salt and turmeric powder & apply generously all along the same- Cover & set aside for about 30 mins time before frying

* Step 2

Heat up a frying pan over the medium flame: Add in the measured mustard oil- Allow the oil to fume perfectly well & to evaporate the pungent smell of the Mustard Oil (that’s absolutely essential), then add in the fish pieces & fry them in batches until dark golden brown

* Step 3

While frying the fish pieces: Reduce the flame to medium-high & gently & cautiously fry them until one side is done properly & then to flip onto its other side & well fry until our own desired crispness & colour

* Step 4

Once done: Transfer them to a separate plate/dish & get ready for the main cooking part...keep rest all other ingredients ready & handy... With all the aforementioned dry spices (powders)- Make a mixture of the same with some water, set aside except the coriander leaves, nigella seeds & dry whole red chillies

* Step 5

If required: Dry Roast the Cumin Seeds at home, cool it down to ground it to a smooth powder later on for this cooking & storing the rest in an airtight container for later use in any other dishes

* Step 6

The rest other aforementioned ingredients are ready now....👇🏻

* Step 7

Heat up a frying pan/wok/kadhai: Add in the rest of the oil (if required), then add in the nigella seeds & dry red chillies- Sauté for a minute until turns aromatic, then add in the chopped tomatoes and continue sautéing until its nicely mushy & juicy

* Step 8

Once its soft & mushy enough: Add in the pre-diluted ground spices mixture to it while stirring continuously until the raw smell goes off & everyday’s nicely combined

* Step 9

If required: Add in some water so as to sauté the gravy Masala mixture not burn or stick to the pan... Cover the pan at this point & reduce the flame to low-medium & let it cook for about another 5-6 mins time until the oil surfaces up the pan

* Step 10

This is the good time to add in some more water (warm), for the perfect gravy consistency according to our own choices...Give it all a really good mix until everything’s nicely combined

* Step 11

Add in the fried fish pieces to the boiling gravy now- Mix/immerse into the gravy well- Checkout the seasonings (adjust at this point, if anything’s required), put back the cover of the pan & allow it to cook for another 8-10 mins time or until properly cooked, flame should be at low-medium

* Step 12

Once done: Turn off the flame and let it sit on the hot oven for the next 10-12 mins time before serving it piping hot with equally piping hot steamed rice & enjoy the typical Bengali ‘Machh-Bhath’ in the main course menu of your Lunch