Parse Machher Jhal


It is a delicious preparation of Parse fish, these are cooked whole in mustard paste and other spices.
  1. Parse  fish                      6 nos
  2. Yellow mustard paste     2 tbs
  3. Onion chopped               2 tsp 
  4. Garlic paste                    1 tsp 
  5. Turmeric pwder              1 tsp 
  6. red chili powder             ½ tsp 
  7. Green chilies (slitted)     4 nos
  8. Mustard oil                     3 tbs 
  9. Salt                                 1 tsp 
  10. Sugar                             ¼ tsp
  11. Kalonji                            a pinch 
  1. Apply a little turmeric powder and salt to the fishes and keep aside for 5 minutes.
  2. Heat mustard oil in an oak.
  3. Fry the fishes till light brown on both sides.
  4. Put a pinch of kalonji and a slitted green chili in the oil.
  5. Fry the garlic paste and fry for 10 seconds on low flame.
  6. Add chopped onion and fry till colour changes to light brown.
  7. Add turmeric powder, red chili powder with 2 tsp of water and fry for about 2 minutes.
  8. When the oil separates out, add the mustard paste, dissolved in ½ cup of water.
  9. Continue cooking for 2 minutes.
  10. Add another half cup of water and bring to a boil.
  11. Add the fishes, taking care that they are fully immersed in the gravy.
  12. Lower heat and cook till the fishes are tender.
  13. You may dry the moisture on high flame if you want less gravy.
  14. Garnish with green chili.
  15. Serve with hot rice.
  1. You may add raw mustard oil to the gravy after turning off the heat.
  2. Do not fry the mustard paste which will spoil the taste.
  3. While using powdered spices, add a little water to make a paste to prevent burning of the spices.
  4. You may garnish with fresh coriander.


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