Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, parshe macher tel jhal (mullet fish spicy curry). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Shorshe diye parshe macher jhol (or parshe macher jhal) is a simple and delectable Bengali fish curry. Here, fresh parshe is simmered in a potent and. 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.
Parshe Macher Tel Jhal (Mullet Fish Spicy Curry) is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Parshe Macher Tel Jhal (Mullet Fish Spicy Curry) is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. 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):
- Get 6 mullet fish (parshe mach), cut and cleaned properly
- Make ready 1 tomato, chopped
- Take 4 green chillies, slitted
- Prepare 2 dried red chillies
- Make ready 1/2 tsp nigella seeds (kalo jeera/kalonji)
- Get 1 tbsp ginger-garlic paste
- Take 1-2 tsp turmeric powder (haldi)
- Take 1 tsp cumin powder (jeera)
- Make ready 1/2 tsp red chilli powder (or as per your tolerance)
- Get 1/2 tsp Kashmiri chilli powder
- Make ready 1 tsp sugar
- Prepare 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 Tel Jhol is simple Bengali Fish curry for everyday meals. 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 freshness. 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.
Steps 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.
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. 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. The very recipe, Parshe Macher Tel Jhaal, is a Bengali delight.
So that’s going to wrap it up for this special food parshe macher tel jhal (mullet fish spicy curry) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
