Parshe Macher Jhal or Shorshe Bata Parshe is nothing but what it name indicates. A simple rustic fish curry using small sized fresh mullet fish and freshly made mustard paste, flavoured with kalonji and fresh green chilli. That’s it and your humble Parshe Macher Shorshe Jhal will be done to serve in exactly 15 mins. Oh yes a hint of sharp extra virgin mustard oil on top and a plateful of rice will be gone in a blink.
Watch detailed Video of Parshe Macher Shorshe bata Jhal Recipe.
Read the entire recipe and Notes carefully before you start cooking. Do make sure all ingredients are at room temperature (unless mentioned) and weighed or measured correctly in appropriate weighing scale or measuring instruments such as cups or spoons. Remember these are not regular cups or spoons which is used in daily life.
SERVING & STORAGE:
Shorshe Parshe tastes best with steamed rice.
Store excess Parshe Macher Shorshe bata Jhal in airtight container under refrigeration and consume within 2 days. It is advised to consumed in on the same day of cooking. The sharpness of mustard will fade away with time after refrigeration.
- For Marinade:
- Parshe Mach: 4-5 pieces
- Turmeric powder: 1 tsp
- Red chilli powder: ½ tsp
- Salt: ½ tsp
- For mustard paste:
- Black Mustard seeds: 1.5 tbsp
- White Mustard seeds: 1 tbsp
- Fresh Green Chilli: 1
- Warm water: ½ cup
- Turmeric powder: 1 ½ tsp
- Red chilli powder: 1 ½ tsp
- Salt: 1 tsp
- For tempering Oil:
- Mustard oil: 3 tbsp
- Green chilli: 1, slit lengthwise
- Kalo Jeere, Nigella seeds: 1 tsp
- For Gravy:
- Tomato, chopped: 2 tbsp or half or a large tomato
- Warm water: 1 cup
- Mustard oil: ½ tbsp
- Smear previously washed and clean fish with ½ tsp of each turmeric powder, red chilli powder and salt. Keep aside for 10-15 mins.
- Soak all the ingredients under ‘mustard paste’ for 30 mins and make a smooth paste. Watch VIDEO for tips to make BEST shorshe bata (mustard paste) at home.
- Mix turmeric powder, red chilli powder & salt with mustard paste and set aside until needed.
- Heat 3 tbsp mustard oil in a deep bottomed pan till oil is smoking hot. Turn down the flame and wait for 2-3 mins. Add pinch of salt to the oil and stir; this will help to control oil spluttering during frying fish.
- Carefully add fish one by one to the hot oil and cook for 1 mins on each side on high flame. If your fish is larger in size you may cook for another minute.
- Remove fried fish from oil and keep on the serving bowl. Thus the juice from fish mixed with oil will remain in the bowl which will help to turn curry tastier.
- In the remaining oil (add 1-2 tbsp more oil is required) add ingredients under ‘tempering oil’ and allow to crackle for 30 sec.
- Add chopped tomato to the along with the juice and fry for 30 sec to 1 min. on high flame. Simmer the flame and cook until tomato is softened. You may cover the pan if tomato is not fully ripe.
- Add mustard paste and cook for 1 min on high flame or until oil floats on top.
- Pour warm water and bring it to boil.
- Simmer the flame, arrange fried fish in curry in gravy and cook for 5 mins.
- Switch off flame, drizzle little mustard oil on top and serve hot with freshly steamed rice.
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