Parshe Macher Jhal Recipe - Mullet In Mustard Sauce
A high protein Bengali Recipes recipe with parshe - (mullet fish), tablespoons kasundi mustard sauce, tomatoes - puree. Ready in 35 min, serves 6.
Curated byAnanya Chatterjee🇮🇳
Instructions
11 steps- 1
To begin making the Parshe Macher Jhal Recipe, firstly marinate the fish with turmeric powder and salt
parshe - (mullet fish)(8)turmeric powder (haldi)(2 teaspoon)red chilli powder(2 teaspoon)salt - to taste - 2
Keep it aside for 5 minutes
- 3
Next, heat mustard oil in frying pan and fry the fish till it turns light brown on both the sides
tablespoons kasundi mustard sauce(5)tablespoons mustard oil(5) - 4
Keep the fish aside
- 5
Reheat the same oil, add the kalonji seeds and green chillies
green chillies - slit(5)red chilli powder(2 teaspoon)kalonji (onion nigella seeds)(2 teaspoon) - 6
When the seeds start to crackle, add the tomato puree, remaining turmeric powder, red chilli powder and salt
tomatoes - puree(2)turmeric powder (haldi)(2 teaspoon)red chilli powder(2 teaspoon)salt - to taste - 7
Cook on a moderate flame till oil has been released from the masala paste
- 8
At this stage, add about 1-1/2 cups of warm water, give it a nice stir and bring the curry to a boil
- 9
Adjust the salt, add the fried fish, mustard paste and cook for a further 3 to 4 minutes
tablespoons kasundi mustard sauce(5)tablespoons mustard oil(5)salt - to taste - 10
Add the coriander leaves and serve hot
coriander (dhania) leaves - chopped(1/2 cup) - 11
Serve Parshe Macher Jhal along with Steamed Rice and Bengali Style Cholar Dal for your weekday meal
parshe - (mullet fish)(8)
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Parshe Macher Jhal Recipe - Mullet In Mustard Sauce
A high protein Bengali Recipes recipe with parshe - (mullet fish), tablespoons kasundi mustard sauce, tomatoes - puree. Ready in 35 min, serves 6.
Curated byAnanya Chatterjee🇮🇳
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Directions
11 steps- 1
To begin making the Parshe Macher Jhal Recipe, firstly marinate the fish with turmeric powder and salt
parshe - (mullet fish)(8)turmeric powder (haldi)(2 teaspoon)red chilli powder(2 teaspoon)salt - to taste - 2
Keep it aside for 5 minutes
- 3
Next, heat mustard oil in frying pan and fry the fish till it turns light brown on both the sides
tablespoons kasundi mustard sauce(5)tablespoons mustard oil(5) - 4
Keep the fish aside
- 5
Reheat the same oil, add the kalonji seeds and green chillies
green chillies - slit(5)red chilli powder(2 teaspoon)kalonji (onion nigella seeds)(2 teaspoon) - 6
When the seeds start to crackle, add the tomato puree, remaining turmeric powder, red chilli powder and salt
tomatoes - puree(2)turmeric powder (haldi)(2 teaspoon)red chilli powder(2 teaspoon)salt - to taste - 7
Cook on a moderate flame till oil has been released from the masala paste
- 8
At this stage, add about 1-1/2 cups of warm water, give it a nice stir and bring the curry to a boil
- 9
Adjust the salt, add the fried fish, mustard paste and cook for a further 3 to 4 minutes
tablespoons kasundi mustard sauce(5)tablespoons mustard oil(5)salt - to taste - 10
Add the coriander leaves and serve hot
coriander (dhania) leaves - chopped(1/2 cup) - 11
Serve Parshe Macher Jhal along with Steamed Rice and Bengali Style Cholar Dal for your weekday meal
parshe - (mullet fish)(8)
Rate this recipe
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