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