Parshe is a small, freshwater fish. It is also known as Indian White Mullet. It has a soft flaky texture, and earthy flavour. It does have scales and a few bones though. It is very popular in Bengal and Odisha. Parshe is cooked in various ways but the most popular and delicious is Parshe Maacher Jhal. This is a pungent , spicy dish with a mustard gravy. The recipe below is very easy, and if you cannot find Parshe, you can use Tilapia, or Tangra.
First the fish has to be cleaned and then washed very well before cooking. The fish is then fried or sautéed. The fish are fried briefly. It’s dropped in very hot oil and flipped over once. Then it is taken out of the oil and set aside. This is to seal in the juices, it also keeps the fish intact in the gravy, does not disintegrate. It is a spicy dish and is eaten with cooked rice.After frying, it is added into a gravy Mustard paste, salt , turmeric and chilli powder.
Jump to RecipeINGREDIENTS
- Parshe 6 pieces, ( approximately 500 gm) cleaned , gutted and washed
- Mustard seeds 2 tablespoons yellow mustard and 1/2 tablespoon of black mustard seeds
- Mustard oil 6 to 8 tablespoons
- Water 1/2 cup
- Yogurt 2 teaspoons
- Turmeric pwd 1/4 tsp
- Salt 1 tsp
- Chilli powder 1/4 tsp
- Nigella seeds ( Kalo Jire) 1/4 teaspoon
- Green chilies slit 4 to 6
Prepping
- Clean and gut the fish and wash well. Sprinkle 1/4 teaspoon of salt and 1/4 teaspoon of turmeric powder on the fish, set it aside.
- Gather all the dry spices, salt, chilli powder and turmeric powder
- Slit the green chillies
- Soak the mustard seeds together in a cup with about 1/4 cup water for 30 minutes.
- Strain the water out with the help of a sieve.
- Put the mustard seeds in a grinder. Add a pinch of salt and 1 green chilli. Grind it to a paste.
- Transfer the mustard paste into a small bowl and keep aside.
Method
- Heat the 8 Tablespoons of Mustard Oil in a kadai / wok / frying Pan
- Saute the Fish one or two at a time. Take it out of the kadai. Keep it on a dish. Fry all the 6 fishes.
- Once the fish is fried there will be some oil left over in the Kadai. Use the same oil ( you can reduce the amount if you want ) to make the gravy
- Temper the oil with 1 slit green chilli and the 1/4 tsp Kalonji ( Nigella) seeds
- Add the yogurt, turmeric powder, salt, and chili powder to the mustard paste. Mix in a couple of teaspoons of water. Combine the ingredients to make a paste.
- Once the green chili, turns a little brown, pour the mustard paste into the kadai.
- Keep stirring , till the raw smell of the spices are gone and the oil separates around the edges.
- Add the 1/2 cup of water, and the slit green chilies and bring the gravy to a boil.
- Once it starts boiling add the fried /sauteed fish to the gravy.
- Cover with a lid and reduce the heat.
- Let it simmer for about 2 or 3 minutes on low heat. Taste and adjust the salt if needed.
- Transfer to a serving dish and enjoy with hot cooked rice.
Parshe Maacher Jhal (Bengali Mustard Fish Curry Recipe)
A simple Bengali mustard fish curry made with Parshe fish and green chilies, perfect with steamed rice. Parshe is a delicate Grey Mullet fish considered a delicacy by Bengalis. The recipe involves cleaning, frying the fish, and creating a spicy mustard gravy with ingredients like yogurt, turmeric, and chilli powder. The dish is typically served hot with cooked rice, offering a flavourful dining experience.
Ingredients
Equipment
Method
- PREPARATIONMake the mustard paste – Soak the black and yellow mustard seeds in 1/2 cup of water for at least 30 minutes. Drain out the water with the help of a sieve. grind the soaked seeds in a grinder wit a pinch of salt and 1 green chilli. You may need to add a couple of spoonfuls of water to get a nice smooth paste.Clean the fish – Remove the gut and wash drain out the water and sprinkle 1/2 tsp Salt and a pinch of Turmeric powder on the fish. Coat the fish with IIn a bowl mix the the Mustard paste, 1/4 teaspoon of Turmeric powder, and 1 teaspoon of Salt, and 1/4 tsp of Chilli powder, and 2 teaspoon of Yogurt with 1/4 cup of water. This is for the gravy.
- HOW TO MAKE THE GRAVY.
- Heat a wok or a big pan, add i=oil and let it be smoking hot.
- Add a fish ,to the oil, after a 2 seconds turn the fish over so that the fish get sauteed on both sides. Remove from the wok and keep on a plate. Fry all the fish this way and keep aside
- If there is more than 2 Tablespoons of oil left in the wok after frying all the fish then pour out some so that there is about 2 Tablespoons still remaining. TADKA ( PHORON) Add the Slit Green chillies, and the Nigella seeds to the hot oil
- After a minute or so, pour the mustard salt turmeric mixture you had made onto the Tadka. (phoron). Stir well
- Keep stirring till the oil bubbles around the mustard paste.
- Pour in the 1/2 cup of water, and Stir well. Add the slit green chillies. Let it boil for a minute or so
- Gently Drop the fish one by one into the gravy. Let it simmer for at least 3 minutes.
- The gravy will thicken as it boils. fish has to cook in the gravy for at least 3 to 5 minutes.
- Switch off the heat and transfer to a serving dish.
- Best served hot with hot steamed rice..
Notes
Adjust the number of green chilies according to your spice preference
Always use mustard oil for authentic Bengali flavour.
Do not fry the fish too much, as it can become hard.
Be very careful when frying the fish. It will splatter, so stand as far as possible or use a plate as a shield.
Adjust the number of green chilies according to your spice preference.
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