Shorshe diye Parshe Macher Jhal - Mullet fish curry in mastard gravy

Last year we visited Digha, a popular beach tourist place in West Bengal.

We had a great Parshe fish preparation in the hotel we stayed. Since then I wanted to prepare this authentic Bengali preparation but scarcity of good Parshe fish in Bangalore prevented me doing that. Suddenly, this weekend I got some really fresh supply of Parshe ( Mullet) fish and prepared this dish.

Preparation Time: - 15 min

Cooking Time: - 25~30 min

Servings: - 2 persons

Ingredients:- 

1. 2 large Parshe Mach ( Mullet Fish ) cut into half
   
2. 2 tbsp Mustard paste ( Here I used 3 ½ tbsp Sunrise yellow mustard powder )
3. 1 tsp Kalonji / Nigella seeds
4. 3 tsp Turmeric Powder
5. 3 Green Chili silted horizontally (you can use whole red chilli also according to your preference)
6. 1 tsp Kashmiri Red Chili powder (optional)
7. 4 tbsp mustard oil ( This is authentic Bengali cuisine and so I prefer mustard oil – if you find the smell appalling then you can use Sunflower or Canola oil but taste may be less pungent. )
8. Salt to taste.
9. Few chopped coriander leaves for garnishing.

Preparation:-

1. Wash the fish thoroughly and rub with turmeric powder and salt. Keep aside for 15 minutes.
   
2. Prepare mustard paste from mustard powder mixed with little water and salt. I use the Sunrise yellow mustard powder which removes the upper layer of mustard seeds and thus more healthy. You can prepare the paste by grinding the black mustard seeds also.  Keep the paste aside for 10 min.
3. Heat 2 tbsp mustard oil in kadai or non-stick pan in high heat.
4. When oil starts smoking turn the burner to medium setting and shallow fry the pieces of fish till they turn light golden. Keep aside.
   
5. Add 2 tbsp oil with the remaining oil in the same kadai and heat again.
6. Now add the Nigella seeds and one green chilli. If you want it spicier you can add whole red chili also.
   
7. When started spluttering then add the mustard paste to it.
8. Sauté for a couple of minutes.
9. Add a cup of water, little bit of turmeric powder and salt. Add Kashmiri red chili powder now.
   
10. When the mixture starts boiling add the fried fish pieces.
    
11. Stir to mix uniformly. Simmer for some time.
12. Adjust the gravy amount according to your preference. I prefer it thick and that is why I boil for little more.
13. Turn the burner off and garnish with coriander leaves.
    

Serve this side dish with hot steamed rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.