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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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 persons
Course: Main
Cuisine: Bengali , Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams Parshe Fish I got 6 pieces
  • 2 teaspoon yellow mustard seeds
  • 1/2 teaspoon black mustard seeds
  • 1/2 cup water
  • 2 teaspoons yogurt
  • 1 teaspoon salt plus more
  • 1/4 teaspoon turmeric powder ( holud) plus a little more
  • 1/4 teaspoon Chilli powder
  • 1/4 teaspoon Nigella seeds ( Kalo Jire)
  • 6 to 8 Tablespoons Mustard oil
  • 4 to 5 whole Green chillies spicy variety

Equipment

  • 1 Wok or Pan
  • 1 Grinder

Method
 

  1. PREPARATION
    Make 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 I
    In 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.
  2. HOW TO MAKE THE GRAVY.
  3. Heat a wok or a big pan, add i=oil and let it be smoking hot.
  4. 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
  5. 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
  6. After a minute or so, pour the mustard salt turmeric mixture you had made onto the Tadka. (phoron). Stir well
  7. Keep stirring till the oil bubbles around the mustard paste.
  8. Pour in the 1/2 cup of water, and Stir well. Add the slit green chillies. Let it boil for a minute or so
  9. Gently Drop the fish one by one into the gravy. Let it simmer for at least 3 minutes.
  10. The gravy will thicken as it boils. fish has to cook in the gravy for at least 3 to 5 minutes.
  11. Switch off the heat and transfer to a serving dish.
  12. 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.