Baisali's homely kitchen: Parshe Macher Teljhol

Parshe (mullet) is a fish found both in sea as in fresh water. The fresh water ones are tastier. It is quite a popular fish in West Bengal and Bangladesh. There are many recipes of Parshe but this one is an authentic Bengali dish used to be prepared in olden days. Surprisingly it does not take much time to prepare and is tasty like heaven. Without wasting much time here is it

Preparation Time: - 10 min

Cooking Time: - 20 min

Servings: - 3~4 persons (Actually it depends upon the consuming power of the people)

Ingredients:-

Parshe fish – 6 pieces
1 small onion chopped
Green Chilies – 2 silted
Red chili powder – 1 tsp (optional – I did not use but you can use as per your taste)
Turmeric Powder – 2 tsp
Mustard Oil – 6 tbsp ( Since this is authentic Bengali cuisine I prefer mustard oil but you can use any vegetable oil if you do not like the smell of it)
Chopped coriander leaves - few
Salt to taste.

Preparation:-

Wash the fish thoroughly and coat with salt and 1 ½ tsp turmeric powder. Keep it for 10 min.
Chop the onion and keep it aside.
Take a non-stick kadai / woak and heat 4 tbsp oil in high flame.
When the oil starts foaming pour the fish and fry in low flame.
Use a different kadai /pan and heat the rest of oil.
Put one green chili and onion in it. Fry till onion turn golden brown.
Add ½ tsp turmeric and red chili powder in it. I did not use red chili.
Sprinkle some water and simmer for a while.
Pour 2 ½ cup water.
Cook till the water starts boiling and then pour the fish in it.
Continue cooking. When the gravy become thick add salt.
Continue cooking till the time oil visibly floating.
Switch off the flame and sprinkle few coriander leaves and a slitted green chili for garnishing.