Shorshe diye Parshe Mach
November 20, 2012

Bengali Parshe fish cooked in delicious Bengali favorite mustard gravy.

Cuisine Bengali
Course Main Course
Serves 4
Method Stovetop
Difficulty Easy
Cook Time 30  minutes
  • Cuisine Bengali
  • Course Main Course
  • Serves 4
  • Method Stovetop
  • Difficulty Easy
  • Cook Time 30  minutes
Ingredients
parshe mach (medium size fish)
8  
mustard oil
6   tablespoon
salt
2   teaspoon
turmeric powder
1/2   teaspoon
mustard powder or mustard paste
3   tablespoon
green chili
3  
kalonji or kala zeera
1/2   teaspoon
Instructions

1. Soak mustard powder in a cup of water with little salt for 10 minutes. Mix it well. Note -You can make it using homemade mustard paste instead of ready made powder.

2. Marinate the fishes with turmeric powder and salt

3. Heat oil in a pan and fry the fish and keep in a dish

4. Add kalonji to the remaining hot oil.

5. Make a paste of chili using a mixer.

6. Add the mustard paste and chili paste with little salt to the pan.

7. Cook the mix for 1-2 minutes. Add about 1 cup( medium) of water and allow the mix to cook for 4-5 minutes. Add fishes and lower the flame, and then allow cooking for 4-5 minutes till the gravy is thick.