Parshe Macher Jhal Recipe - Mullet In Mustard Sauce

Name: Parshe Macher Jhal Recipe - Mullet In Mustard Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: Indian
Ingredients: 8 pieces Parshe (8 Parshe (mullet fish)); 5 tbsp Kasundi Mustard Sauce (5 tablespoons Kasundi mustard sauce); 2 pieces Tomato (2 Tomatoes puree); 5 pieces Green Chili (5 Green Chillies slit); 2 tsp Ground Turmeric (2 teaspoon Turmeric powder (Haldi)); 2 tsp Red Chili Powder (2 teaspoon Red Chilli powder); 2 tsp Nigella Seed (2 teaspoon Kalonji (Onion Nigella Seeds)); 5 tbsp Mustard Oil (5 tablespoons Mustard oil); ½ cup Cilantro (1/2 cup Coriander (Dhania) Leaves chopped); 0 pieces Table Salt (Salt to taste)

Parshe Macher Jhal Recipe - Mullet In Mustard Sauce - Fish Recipes (Indian)

35 minIndian

Servings6

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Dairy Free
Pescatarian
Egg Free

Steps

1To begin making the Parshe Macher Jhal Recipe, firstly marinate the fish with turmeric powder and salt. Keep it aside for 5 minutes.
2Next, heat mustard oil in frying pan and fry the fish till it turns light brown on both the sides. Keep the fish aside.
3Reheat 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.
4Cook on a moderate flame till oil has been released from the masala paste.
5At this stage, add about 1-1/2 cups of warm water, give it a nice stir and bring the curry to a boil.
6Adjust the salt, add the fried fish, mustard paste and cook for a further 3 to 4 minutes. Add the coriander leaves and serve hot.
7Serve Parshe Macher Jhal along with Steamed Riceand Bengali Style Cholar Dal for your weekday meal.