Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, parshe macher tel jhal (mullet fish spicy curry). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Parshe Mach or Mullet Fish is a soft and flavourful freshwater fish. The very recipe, Parshe Macher Tel Jhaal, is a Bengali delight. Parshe mach can be cooked in various ways and this tel jhaal (spicy) curry is among the most famous dishes.
Parshe Macher Tel Jhal (Mullet Fish Spicy Curry) is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s 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 entire life.
To get started with this particular recipe, we have to 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 can achieve that.
The ingredients needed to make Parshe Macher Tel Jhal (Mullet Fish Spicy Curry):
- Make ready 6 mullet fish (parshe mach), cut and cleaned properly
- Take 1 tomato, chopped
- Take 4 green chillies, slitted
- Take 2 dried red chillies
- Make ready 1/2 tsp nigella seeds (kalo jeera/kalonji)
- Prepare 1 tbsp ginger-garlic paste
- Make ready 1-2 tsp turmeric powder (haldi)
- Get 1 tsp cumin powder (jeera)
- Prepare 1/2 tsp red chilli powder (or as per your tolerance)
- Get 1/2 tsp Kashmiri chilli powder
- Get 1 tsp sugar
- Get 4-5 tbsp mustard oil
- Get As needed salt (according to taste)
- Get 2-3 cup warm water
Parshe Macher Jhal or Shorshe Bata Parshe is nothing but what it name indicates. A simple rustic fish curry using small sized fresh mullet fish and freshly made mustard paste, flavoured with kalonji and fresh green chilli. Oh yes a hint of sharp extra virgin mustard oil on top and a plateful of. Parshe Mach or Mullet Fish is a soft and flavourful freshwater fish.
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.
The very recipe, Parshe Macher Tel Jhal, is a Bengali delight. Parshe mach can be cooked in various ways and this tel jhal. How to make Parshe Macher Jhal Recipe. This fish gains a distinct flavour when cooked with mustard and poppy seed paste and in mustard oil. Some cook this fish only with mustard paste and that too is flavourful.
So that is going to wrap it up for this exceptional food parshe macher tel jhal (mullet fish spicy curry) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
