Long back, I have shared with you recipe of Mullet fish (Parshe mach) gravy, Parshe Macher kalo jeere-kancha lonkar jhol, which is still much adored. Today, I describe a slightly different recipe of Mullet fish with mustard sauce, which is a bit spicy preparation, although found abundantly in Bengali kitchen now and then. Perhaps, it is worth to mention here that, in past I shared a couple of fish preparations, of Hilsa (Bhapa Ilish or Smoked Hilsha) and Pabda or Pabo Catfish (Pabda Macher Jhal/Pabo Catfish in Mustard Curry), in mustard sauce. Indeed mustard sauce provides the Midas touch to turn the regular “macher jhol’ richer and tastier, however can be used for some selective fishes. Along with Hilsa, Pabda, Rohu and Prawns, Parshe or mullet fish is selective one. I hope all the fish loving patrons will like this preparation.
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 .