Recipe: Eating on a Dime Shorshe Parshe

Recipe: Eating on a Dime Shorshe Parshe Delicious, fresh and tasty.

Shorshe Parshe. Coming back to the Shorshe Bata diye Parshe Macher Jhal; this is nothing but fresh mullet cooked with a paste of mustard seed. The recipe is quite easy and calls for very few ingredients apart from the fish. I prefer to make the mustard paste with a mixture of white and black mustard seeds.

Here, fresh parshe is simmered in a potent and flavour.

There is a saying 'Maache-bhaat e Bangali'.

I like to believe I am not one of them.

You can have Shorshe Parshe using 22 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Shorshe Parshe

1. It’s of For marination.

2. Prepare of parshe mach/fish.

3. You need of turmeric powder.

4. You need of red chilli powder.

5. It’s of salt.

6. Prepare of For mustard paste:-.

7. You need of black mustard seeds.

8. Prepare of white mustard seeds.

9. You need of fresh green chilli.

10. You need of warm water.

11. You need of turmeric powder.

12. It’s of red chilli powder.

13. Prepare of salt.

14. Prepare of For tempering oil :-.

15. It’s of mustard oil.

16. You need of green chilli,slit lengthwise.

17. It’s of nigella seeds.

18. You need of For gravy :-.

19. It’s of chopped tomatoes.

20. It’s of warm water.

21. Prepare of mustard oil.

22. You need of Chopped coriander leaves for garnishing.

Having lived out of Bengal for most part of my life and exposing myself to various kind of cuisine, I have an eclectic taste when it comes to food.

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.

Oh yes a hint of sharp extra virgin mustard oil on top and a plateful of.

Shorshe Parshe step by step

1. Smear previously washed and clean fish with 1/2 teaspoon of each turmeric powder,red chilli powder and salt. Keep aside for 10 minutes..

2. Soak all the ingredients under mustard paste' for 15 minutes and make a smooth paste..

3. Mix turmeric powder,red chilli powder and salt with mustard paste and set aside..

4. Heat mustard oil in a kadai till oil is smoking hot.Turn down the flame and wait for 2-3 minutes..

5. Now add pinch of salt and stir.This will help to control oil spluttering during frying fish..

6. Carefully add fish one by one to the hot oil and cook for 1 mins on each side on high flame..

7. Remove fried fish from oil and keep on the serving bowl..

8. In the remaining oil add ingredients under tempering oil' and allow to crackle for 30 seconds..

9. Add chopped tomato to the along with the juice and fry for 30 seconds to 1 minutes on high flame.Simmer the flame and cook until tomato is softened..

10. Add mustard paste and cook for 2 minutes on high flame or until oil floats on top..

11. Pour warm water and bring it to boil..

12. Simmer the flame, arrange fried fish in curry and cook for 15 minutes..

13. Switch off flame, drizzle little mustard oil on top..

14. Garnish with chopped coriander leaves and serve hot..

Koi Mach (Fish) Parshe Macher Jhol.

I miss Kolkata, and the thing I miss the most is the authentic Bengali food.

See recipes for Shorshe Mach Recipe, Shorshe Ilish Bengali Fish Curry too. parshe macher jhal is a bengali everyday fish curry with parshe mach, shorshe bata and shorsher tel, meaning mullet fish, mustard paste and mustard oil.

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Pomfret Shorshe (Pomfret in mustard gravy) is an authentic Bengali recipe which is made with pomfret fish.