Welcome to Carnival of Foods & Today’s menu is Parshe macher Shorshe jhal
Ingredient Used:
1) Parshe mach/Mullet: 500 Gram

2) Yellow Mustard seeds: 1 table-spoon

3) Black Mustard seeds: 1 table-spoon

4) Tomato: 1

5) Green Chili: 4

6) Garlic paste: 1 tea-spoon

7) Turmeric powder: 1 tea-spoon

8) Cumin powder: ½ tea-spoon

9) Red Chili powder: ½ tea-spoon

10) Coriander Leaves: 1 table-spoon

11) Nigella seed /kalonji : ½ tea-spoon

12) Salt to taste

13) Mustard oil: ½ cup



Process:

1) Marinated fish with Turmeric powder & salt

2) Coat the Fishes properly and leave for 15 minutes

3) Soak both types of mustard seed in warm water for 15 minutes

4) Make a smooth paste Using grinder or Pasting stone
5) Mix the paste with ½ cup of water

6) Strain it & keep aside

7) Heat Oil in a pan

8) Deep fry the fishes from both side

9) Add Nigella seed /kalonji

10) Add Tomato, Green Chili

11) Add Garlic paste

12) Add Turmeric powder, Red Chili powder, Cumin powder, Salt

13) Mix well

14) Add Mustard paste water

15) Add ½ cup of water when oil gets separated

16) Add fried fish when the gravy starts boiling

17) Cover & cook on medium heat for 10 minutes

18) Add Coriander Leaves,1tea-spoon Mustard oil

19) Now Parshe macher Shorshe jhal is ready to serve



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