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We hope you got benefit from reading it, now lets go back to parshe macher tel jhal (mullet fish spicy curry) recipe. You can cook parshe macher tel jhal (mullet fish spicy curry) using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Parshe Macher Tel Jhal (Mullet Fish Spicy Curry):
- Use 6 of mullet fish (parshe mach), cut and cleaned properly.
- Take 1 of tomato, chopped.
- You need 4 of green chillies, slitted.
- Use 2 of dried red chillies.
- Get 1/2 tsp of nigella seeds (kalo jeera/kalonji).
- Provide 1 tbsp of ginger-garlic paste.
- You need 1-2 tsp of turmeric powder (haldi).
- Prepare 1 tsp of cumin powder (jeera).
- Provide 1/2 tsp of red chilli powder (or as per your tolerance).
- Take 1/2 tsp of Kashmiri chilli powder.
- You need 1 tsp of sugar.
- Provide 4-5 tbsp of mustard oil.
- Provide As needed of salt (according to taste).
- Take 2-3 cup of warm water.
Steps to make Parshe Macher Tel Jhal (Mullet Fish Spicy Curry):
- Rub the fishes with turmeric powder and little salt..
- Heat oil in a pan and fry the fishes one by one till they are light brown in colour and the skin gets wrinkled. Remove from the oil and keep the fishes aside..
- Heat oil again and add nigella seeds and dried red chillies. Stir for few seconds and add the green chillies and stir until they splutter..
- Now, add the chopped tomato, 1/2 tea-spoon turmeric powder, red chilli powder, Kashmiri chilli powder and salt and stir until the tomato becomes mushy and the spices gets fried on low to medium flame..
- Add 2-3 cups of water and give a quick mix. Cover the lid and bring it to boil..
- Now, slowly and carefully add the fried fishes, lower the flame and cover the lid. Cook for around 15 minutes or till the fishes are well cooked. Dont overcook as the fishes are delicate and prone to break..
- Also, check the consistency of the gravy, there should be enough gravy in the curry..
- Once the fishes are well cooked, sprinkle sugar and cook for another 2 minutes..
- Turn off the flame and remove to a serving bowl. Your Parshe Macher Tel Jhaal is ready to be served now..
- If you want you can garnish it with chopped coriander leaves. Some people like it. Though, I dont prefer to add coriander leaves as this kills the aroma of the fish. Parshe has is own aroma and that is amazing..
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