Parshe Macher Jhal (Mullet in Mustard Sauce)
Description:
Parshe Macher Jhal is a traditional Bengali dish where mullet fish is cooked whole in a rich and fiery mustard sauce. The mustard sauce, also known as kasundi, imparts a unique tangy flavor, while the fish is perfectly tender. A touch of coriander leaves adds freshness to the dish, making it a mouthwatering choice for any meal. This dish is easy to prepare and bursting with bold flavors, making it a favorite in Bengali households.
Cuisine: Bengali
Course: Lunch
Diet: High Protein, Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Parshe (Mullet Fish) | 8 pieces |
| Kasundi Mustard Sauce | 5 tablespoons |
| Tomatoes (Puree) | 2 medium-sized |
| Green Chillies | 5, slit |
| Turmeric Powder (Haldi) | 2 teaspoons |
| Red Chilli Powder | 2 teaspoons |
| Kalonji (Onion Nigella Seeds) | 2 teaspoons |
| Mustard Oil | 5 tablespoons |
| Coriander Leaves (Dhania) | 1/2 cup, chopped |
| Salt | To taste |
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Serves: 4-6
Instructions
-
Marinate the Fish:
Begin by marinating the mullet fish with turmeric powder and salt. Let it sit for 5 minutes to allow the flavors to infuse into the fish. -
Fry the Fish:
In a frying pan, heat the mustard oil until it starts to shimmer. Fry the marinated fish pieces until they turn light brown on both sides. Once done, set the fish aside. -
Prepare the Masala:
In the same pan, reheat the mustard oil and add the kalonji seeds along with the slit green chillies. Allow the seeds to crackle for a few seconds. Then, add the tomato puree, remaining turmeric powder, red chilli powder, and salt. Cook the masala on a moderate flame, stirring occasionally, until the oil starts to separate from the masala paste. -
Cook the Curry:
Once the masala is ready, add about 1 1/2 cups of warm water to the pan. Stir well and bring the curry to a boil. Adjust the salt to taste. -
Add the Fish and Mustard Paste:
Gently add the fried fish pieces into the curry. Add the kasundi mustard sauce and cook for an additional 3 to 4 minutes, allowing the fish to absorb the flavors of the curry. -
Garnish and Serve:
Once the curry is ready, sprinkle the chopped coriander leaves on top. Serve hot with steamed rice and Bengali-style cholar dal for a complete and satisfying meal.
Serving Suggestions
Parshe Macher Jhal pairs wonderfully with Steamed Rice and Bengali Style Cholar Dal, creating a wholesome and flavorful lunch that celebrates the vibrant flavors of Bengali cuisine.
Enjoy the deliciously spicy and tangy flavors of this classic Bengali dish, perfect for a satisfying weekday meal or special occasions!
