Parshe Machher Jhal
This is a classic Bengali fish curry made with Parshe fish, also known as mullet, and a spicy mustard-based gravy.Here’s a bit more about it:Fish: The Parshe is a small, delicate freshwater or estuarine fish that’s prized in Bengali cuisine for its tender texture and distinct flavor.Jhal: The word “jhal” means “spicy” in Bengali. So this dish typically has a sharp kick from mustard paste, green chilies, and sometimes a touch of red chili powder.Other ingredients: Besides mustard, typical flavorings include turmeric, nigella seeds (kalonji) for tempering, and a bit of mustard oil, which gives it that unmistakable Bengali aroma.It’s usually served hot with steamed rice, allowing the spicy, tangy sauce to shine.
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Ingredients
- 8 small Parshe fish (mullet) about 500–600 g total, cleaned and washed
- 2 tablespoons Mustard seeds
- 5 Green chilies adjust to taste
- ½ teaspoon Nigella seeds (kalonji)
- ½ teaspoon Turmeric powder
- ½ teaspoon Red chili powder optional, for extra heat
- Salt to taste
- 4 tablespoons Mustard oil
- 1½ cups Warm water
Instructions
- Soak the mustard seeds in a little warm water for 10–15 minutes.
- Drain and grind them with 2–3 green chilies and a pinch of salt into a smooth paste (add a few spoonfuls of water as needed).
- Rub the cleaned Parshe fish with turmeric and salt; set aside for about 10 minutes.
- Heat the mustard oil in a pan until it starts to smoke lightly (this removes the pungency).
- Fry the fish gently on both sides until lightly golden. Remove and set aside.
- In the same pan, reduce the heat a bit and add the nigella seeds. Let them crackle for a few seconds.
- Stir in the mustard-green chili paste and a little turmeric and red chili powder.
- Cook this mixture on low heat for 2–3 minutes, stirring continuously so the mustard doesn’t turn bitter.
- Pour in the warm water and bring it to a gentle boil. Add salt to taste.
- Place the fried fish carefully into the gravy. Cover and simmer for about 5–7 minutes so the fish absorbs the flavors.
- Drizzle a little raw mustard oil and add a couple of slit green chilies on top before serving for that signature aroma.
- Serve your Parshe Machher Jhal hot with steamed white rice—it’s perfect for a cozy Bengali meal.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 148kcal (7%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 15g (23%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 1mgSodium: 197mg (9%)Potassium: 25mg (1%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 75IU (2%)Vitamin C: 7mg (8%)Calcium: 7mg (1%)Iron: 0.3mg (2%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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