Parshe macher or mullet fish is a very popular fish in Bengali kitchen. It is cooked in various ways. Parshe macher jhal is a popular recipe. It is cooked in various ways in Bengal. Today I am presenting an exotic way of making this fish. It will give a royal taste. I am sure you will love this creamy, tangy, zingy recipe parshe macher jhal with hot steamed rice.
Preparation time : 15 minutes Cooking time : 15 minutes Serves : 4 Ingredients : 12 parshe mach / mullet fish 2 tbsp mustard seed 2 tbsp poppy seed 2 tsp coconut grated 2 tbsp sesame seed 3 to 4 cashew 4 to 6 green chilly chopped or to taste ½ tsp red chilly powder 4 to 6 whole green chilly ½ tsp methi seed /fenugreek seed 11/2 tbsp tamarind paste or to taste ¼ tsp sugar 1 tsp turmeric powder a pinch of garam masala powder 3 ½ tbsp mustard oil + for frying Salt to taste
Methods of Cooking :Take mustard seed, poppy seed, coconut grated , sesame seed and cashew and chopped green chilly and make a fine paste. Add tamarind paste and then blend again . Marinate the parshe fish with salt and ½ tsp turmeric powder. Now heat oil in a pan and fry the fish till light brown in both side. Keep aside. Heat 2 tbsp oil in a pan. Add fenugreek seed. When the seed starts to splutter then add fine masala paste, ½ tsp turmeric powder, red chilly powder, sugar and salt. Stir till oil comes out. Then add the fried parshe fish. Roll the masala with the fish softly. Add little more than ½ cup of water and whole green chilly. Cover and cook for 5 minutes. Take the lid off and cook till the gravy thickens. Put off the flame , drizzel ½ tbsp mustard oil and a pinch of garam masala. Give 10 minutes standing time before serving. Serve with hot steamed rice.