Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, parshe macher tel jhal (mullet fish spicy curry). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Parshe Macher Tel Jhol is an excellent everyday fish curry for summer lunch to enjoy with steamed rice. Parshe or Grey Mullet is fresh water fish which is mostly found in medium to small size. They have soft delicate flesh and slightly sweet in taste. Being a small fish Parshe is full of flavour with less fatty/oily skin.
Parshe Macher Tel Jhal (Mullet Fish Spicy Curry) is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Parshe Macher Tel Jhal (Mullet Fish Spicy Curry) is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have parshe macher tel jhal (mullet fish spicy curry) using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Parshe Macher Tel Jhal (Mullet Fish Spicy Curry):
- Take 6 mullet fish (parshe mach), cut and cleaned properly
- Prepare 1 tomato, chopped
- Make ready 4 green chillies, slitted
- Take 2 dried red chillies
- Get 1/2 tsp nigella seeds (kalo jeera/kalonji)
- Take 1 tbsp ginger-garlic paste
- Prepare 1-2 tsp turmeric powder (haldi)
- Prepare 1 tsp cumin powder (jeera)
- Take 1/2 tsp red chilli powder (or as per your tolerance)
- Take 1/2 tsp Kashmiri chilli powder
- Take 1 tsp sugar
- Take 4-5 tbsp mustard oil
- Get As needed salt (according to taste)
- Get 2-3 cup warm water
Heat mustard oil in frying pan and fry the fish till light brown on both sides. 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. Parshe Macher Jhal or Shorshe Bata Parshe is nothing but what it name indicates. A simple rustic fish curry using small sized fresh mullet fish and freshly made mustard paste, flavoured with kalonji and fresh green chilli.
Instructions to make Parshe Macher Tel Jhal (Mullet Fish Spicy Curry):
- Rub the fishes with turmeric powder and little salt.
- Heat oil in a pan and fry the fishes one by one till they are light brown in colour and the skin gets wrinkled. Remove from the oil and keep the fishes aside.
- Heat oil again and add nigella seeds and dried red chillies. Stir for few seconds and add the green chillies and stir until they splutter.
- Now, add the chopped tomato, 1/2 tea-spoon turmeric powder, red chilli powder, Kashmiri chilli powder and salt and stir until the tomato becomes mushy and the spices gets fried on low to medium flame.
- Add 2-3 cups of water and give a quick mix. Cover the lid and bring it to boil.
- Now, slowly and carefully add the fried fishes, lower the flame and cover the lid. Cook for around 15 minutes or till the fishes are well cooked. Don’t overcook as the fishes are delicate and prone to break.
- Also, check the consistency of the gravy, there should be enough gravy in the curry.
- Once the fishes are well cooked, sprinkle sugar and cook for another 2 minutes.
- Turn off the flame and remove to a serving bowl. Your Parshe Macher Tel Jhaal is ready to be served now.
- If you want you can garnish it with chopped coriander leaves. Some people like it. Though, I don’t prefer to add coriander leaves as this kills the aroma of the fish. Parshe has is own aroma and that is amazing.
Parshe Macher Jhal or Shorshe Bata Parshe is nothing but what it name indicates. A simple rustic fish curry using small sized fresh mullet fish and freshly made mustard paste, flavoured with kalonji and fresh green chilli. In Parshe Macher Jhal, Mullet is cooked whole in a hot mustard sauce and flavoured with goodness of coriander leaves. It is easy to make and mustard sauce adds an extra flavour to it. Serve Parshe Macher Jhal along with Steamed Rice and Bengali Style Cholar Dal for a weekday meal.
So that’s going to wrap this up with this special food parshe macher tel jhal (mullet fish spicy curry) recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
