Here's a simple recipe for Parshe Macher Jhol, a popular Bengali fish curry:
### Ingredients
- **Fish**: 500g parshe (or any similar freshwater fish)
- **Mustard oil**: 3-4 tablespoons
- **Onion**: 1 large, finely sliced
- **Ginger-garlic paste**: 1 tablespoon
- **Tomato**: 1, chopped
- **Turmeric powder**: 1 teaspoon
- **Red chili powder**: 1 teaspoon (adjust to taste)
- **Cumin powder**: 1 teaspoon
- **Coriander powder**: 1 teaspoon
- **Green chilies**: 2-3, slit
- **Salt**: to taste
- **Water**: 1-2 cups
- **Coriander leaves**: for garnish
### Instructions
1. **Preparation**: Clean the parshe fish and marinate it with salt and turmeric for about 15 minutes.
2. **Heat Oil**: In a pan, heat mustard oil until smoking. Reduce heat and add the marinated fish. Fry until lightly golden on both sides. Remove and set aside.
3. **Sauté Onions**: In the same oil, add sliced onions and fry until golden brown.
4. **Add Spices**: Stir in ginger-garlic paste and cook for a minute. Add chopped tomatoes, turmeric, red chili, cumin, and coriander powders. Cook until the tomatoes soften.
5. **Add Water**: Pour in 1-2 cups of water, adjust for desired consistency, and bring to a simmer.
6. **Add Fish**: Carefully add the fried fish back to the pan. Add slit green chilies and salt to taste. Cook on low heat for about 10-15 minutes, allowing the flavors to meld.
7. **Garnish and Serve**: Once done, garnish with fresh coriander leaves. Serve hot with steamed rice.
Enjoy your delicious Parshe Macher Jhol!
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