Home
Ingredient
ষোড়শে-পোস্ত বাটা দিয়ে পারশে মাছের ঝাল|বাঙালি পদ|Mullet in Mustard Sauce & Khus-Khus|Bong Delicacy
Introduce
Chef :
TheStrollingFoodieষোড়শে-পোস্ত বাটা দিয়ে পারশে মাছের ঝাল|বাঙালি পদ|Mullet in Mustard Sauce & Khus-Khus|Bong Delicacy
In Parshe Macher Jhal, Mullet is cooked whole in a hot mustard sauce and flavoured with goodness of coriander leaves. Perfect for your everyday meals, can be served with Steamed Rice.
Ingredient
Food ration :
4 peopleCooking time :
30 minutes
4
Parshe
2
Tomato
2 tbsp
Store-bought Mustard powder
1/2 Tsp.
Nigella Seed/ Kalonji
1 Tsp.
Turmeric Powder
1/2 Tsp.
Red Chili Powder
4 Tbsp.
Mustard Oil
Cooking instructions
* Step 1
Clean Parshe Mach by removing the inedible portions from the head side.
* Step 2
You can ask your fish vendor to clean the fish. You may refer to the picture for the cleaned fish.
* Step 3
Now wash the fish under running water.
* Step 4
Sprinkle half of the Turmeric powder and salt over the fish and coat the fishes properly with the spices.
* Step 5
Leave marinated fish for 15 minutes before frying.
* Step 6
In the meantime soak both types of mustard in warm water for 15 minutes.
* Step 7
Now take mustard seeds along with two green chilies and ½ tsp. salt and make a smooth paste either using a processor or mortar pestle (Shil Nora/ Shil batta).
* Step 8
Mix the paste with half a cup of water and strain it through a strainer to discard the husk.
* Step 9
Mix the husk with some more water and again strain to get more extract.
* Step 10
Heat oil in a Pan and deep fry the fish from both sides.
* Step 11
Keep the flame on the lower side while frying the fish.
* Step 12
Temper the remaining oil with Nigella seed.
* Step 13
Add chopped tomato followed by slit green chili and cook until tomato soften and the mixture releases oil from the side.
* Step 14
Now add Turmeric Powder, red chili powder, and also Salt, and a little garlic paste and mix thoroughly.
* Step 15
At this point add the Mustard paste mixed water and mix lightly.
* Step 16
Once the mixture started boiling; add fried fish and coat with the gravy.
* Step 17
If required add some more water and keep boiling the curry unlit until it reaches desired consistency.
* Step 18
I prefer my Shorshe Bata diye Parshe Macher Jhal with a semi-thick gravy as shown in the picture.
* Step 19
Serve it hot with plain steamed rice.
* Step 20
NOTES:
* Step 21
Mustard Oil can be substituted with vegetable oil however, it gives a distinct flavor and aroma to the dish.
* Step 22
Instead of a mixture of black and white mustard, you can use either type to make the paste.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See moreFood by the same author
Similar dishes
Copyright © 2024 Cookcic