Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, parshe macher tel jhal (mullet fish spicy curry). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Parshe macher Tel jhal is a delicate Bangali fish curry. This particular fish is very common among us, a common sight in any Bangali fish market. 'Parshe' is a fresh water fish, which either cooked in a jhol (soupy fish curry) or cooked with mustard paste. This is an old style Bengali fish recipe. posto, parshe fish fry, parshe mach in english, parshe fish price, parshe fish wiki, Aar Macher Kosha - Authentic Bengali Spicy Delicious Aar Fish Recipe, Kalo Jeere Diye Patla Macher Jhol, Parshe Macher Jhal - Popular Bengali Fish fish (Mullet Fish) in mustard gravy, Parshe Posto Fish Curry !
Parshe Macher Tel Jhal (Mullet Fish Spicy Curry) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Parshe Macher Tel Jhal (Mullet Fish Spicy Curry) is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 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):
- Make ready 6 mullet fish (parshe mach), cut and cleaned properly
- Get 1 tomato, chopped
- Make ready 4 green chillies, slitted
- Make ready 2 dried red chillies
- Take 1/2 tsp nigella seeds (kalo jeera/kalonji)
- Make ready 1 tbsp ginger-garlic paste
- Make ready 1-2 tsp turmeric powder (haldi)
- Prepare 1 tsp cumin powder (jeera)
- Take 1/2 tsp red chilli powder (or as per your tolerance)
- Get 1/2 tsp Kashmiri chilli powder
- Make ready 1 tsp sugar
- Make ready 4-5 tbsp mustard oil
- Get As needed salt (according to taste)
- Get 2-3 cup warm water
Parshe Macher Jhol or Parshe Begun Bori Jhol is a delectable macher jhol or Bengali Fish Curry with Mullet fish and eggplant. This simple fish curry is flavoured with freshest possible parshe mach (grey mullet fish), rustic charm of kalo jeere (nigella seeds), heat from kancha lonka (fresh green chilli) and. Bengalis as we all know are passionate fish lovers and fish of all types and all kinds always bring that extra smile to every Bengali's face. Macher jhol is mainly a spicy soup type preparation adding different vegetable to it, macher jhal on the other hand is made with different.
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.
Macher Jhal basically is a gravy based fish dish where the gravy is prepared with Mustard paste. I cannot imagine my mother not having Jhal in any form (either with fish Coming back to the Shorshe Bata diye Parshe Macher Jhal; this is nothing but fresh mullet cooked with a paste of mustard seed. Macher Jhal, a tomato based fish curry which I make mostly with all types of Asian fish like Striped Bass, Mullet, Buffalo Carp and they just taste awesome. My husband introduced this dish to me as he says he remembers his mom preparing this everyday morning in his childhood days. Parshe Macher Jhal - Scratching Canvas.
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