Parshe Macher Jhal – Mullet in Mustard Sauce
Parshe Macher Jhal, a traditional Bengali dish, is a delectable combination of mullet fish (Parshe) cooked in a flavorful mustard sauce. The rich mustard sauce and the zing of green chilies give this dish its bold, spicy character. It is an ideal dish to serve with steamed rice and Bengali-style Cholar Dal, making it a perfect lunch for a weekday meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Parshe (Mullet Fish) | 8 pieces |
| Kasundi (Mustard Sauce) | 5 tablespoons |
| Tomatoes (pureed) | 2 tomatoes |
| Green Chillies (slit) | 5 chillies |
| Turmeric Powder (Haldi) | 2 teaspoons |
| Red Chilli Powder | 2 teaspoons |
| Kalonji (Onion Nigella Seeds) | 2 teaspoons |
| Mustard Oil | 5 tablespoons |
| Coriander (Dhania) Leaves (chopped) | 1/2 cup |
| Salt | To taste |
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Cuisine: Bengali
Course: Lunch
Diet: High Protein, Non-Vegetarian
Instructions:
-
Marinate the Fish:
Start by marinating the mullet fish (Parshe) with turmeric powder and salt. Let it sit for about 5 minutes so that the fish absorbs the flavors. -
-
Fry the Fish:
Heat mustard oil in a frying pan. Once the oil is hot, fry the marinated fish until it turns light brown on both sides. Once fried, remove the fish and set it aside. -
Prepare the Mustard Sauce:
In the same oil, add kalonji seeds and slit green chilies. Allow the seeds to crackle, releasing their aromatic flavors. Next, add the tomato puree, the remaining turmeric powder, red chili powder, and salt. Stir well and cook on a moderate flame until the oil starts to separate from the masala paste. -
Simmer the Curry:
Once the masala paste is ready, add about 1.5 cups of warm water to the pan. Stir the mixture thoroughly and bring it to a boil. Adjust the salt to taste. -
Add the Fish and Cook:
Gently add the fried fish into the curry, ensuring it is well-coated with the sauce. Add the mustard paste and cook for an additional 3-4 minutes, allowing the flavors to meld together. -
Finish with Coriander:
Once the fish is cooked through, add the chopped coriander leaves for a burst of freshness. Stir them in and remove the dish from the heat. -
Serve:
Serve the Parshe Macher Jhal hot, ideally with steamed rice and a side of Bengali-style Cholar Dal for a complete, satisfying meal.
Serving Suggestions:
For a perfect Bengali meal, pair Parshe Macher Jhal with Steamed Rice and Bengali Style Cholar Dal. This combination not only elevates the flavors of the fish but also provides a wholesome, nourishing meal that is perfect for lunch or dinner.
Enjoy the unique, spicy flavors of this traditional Bengali dish that celebrates the rich culinary heritage of the region!
