Parshe Macher kalo jeere-kancha lonkar jhol

Parshe macher jhlol or Mullet fish gravy with green chilli and nigella  seeds has found its place in Bengali kitchen perhaps from time immemorial. Small in size, fitted well within the palm, Parshe has an immaculate taste which is simply unmatched. I am pretty fond of Parshe fish and invariably all of its preparations, among which the simplest one is the present recipe which can be cooked any day almost in no time . Among the spices you just need the turmeric powder and nigella seeds while the fish itself lifts the tempo to great height. So all my fish loving patrons, go for Parshe this time .

Parshe Macher kalo jeere-kancha lonkar jhol

Parshe Macher kalo jeere-kancha lonkar jhol

Ingredients for 4 pieces :

  1. Parshe or mullet fish – 4 pieces (medium size)
  2. Slit green chilli – 2-3
  3. Turmeric powder – ½ teaspoon
  4. Nigella seed or Kalonji – ½ teaspoon
  5. Salt to taste
  6. Mustard oil – 3 tbspoon

Procedure :

Clean and wash the fishes.

Coat the fishes with salt and ¼ teaspoon of turmeric powder.

Heat oil in a kadai over medium flame and fry the fishes into it.

Keep the fried fishes aside.

Now add nigella seeds and green chillies into oil.

Add remaining turmeric powder.

Saute for a while and then add ¾ cup of hot water.

Add salt to it.

As the water starts boiling put the fried fish pieces into it.

Put the gas of as the gravy thickens to your desired consistency.

Serve with steamed rice.

Note :

  1. Don’t over fry the fish otherwise it will turn hard and lose its taste.

 

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6 thoughts on “Parshe Macher kalo jeere-kancha lonkar jhol

  1. Pingback: Tangra Macher Jhal/Tangra fish in Rich Gravy | Cooking Delight

  2. Pingback: Parshe macher shorshe jhal (Mullet fish in mustard sauce) | Cooking Delight

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