Being part of a fish loving community, i.e. being a Bengali, my love for fish is eternal. My blog can vouch for me on that as it has a number of fish recipes to choose from. From plain and simple regular runny gravy to rich and thick curry, we have verities of fish dishes in our cuisine. When we talk about an ideal meal, fish has to be there. The very recipe that I am sharing today can also be called Parshe Macher Tel Jhaal, but, as I have included veggies in it, I would prefer to call it Jhol or Sobji diye Jhol (runny curry with veggies).
Parshe Mach or Mullet Fish is a soft and flavourful freshwater fish. The very recipe, Parshe Macher Jhol, is a Bengali delight. Parshe mach can be cooked in various ways and this spicy jhol with veggies is among the most famous dishes. This is a traditional Bengali dish which is spicy, vibrant in colour and rich in taste. With minimal effort and just a few ingredients you can prepare this curry and serve to your guests – I am sure they will relish it to the fullest 🙂
For me, fish is a mood booster. I love fish and that is an understatement and Parshe is one of my favourites. As we don’t get very good parshe mach easily in local shops, so when I got some online, I knew I had to prepare the spicy jhol – I was craving for that. Parshe is a very delicate fish and thus need special care while frying and cooking – we don’t want the fish to break. Here’s the recipe:
- 8 piece parshe mach, cleaned and gutted properly
- 150 g chopped eggplant (cut into long slices, each piece 2 inch approx)
- 1 big sized potato, peeled and chopped (cut into long slices, each piece 2 inch approx)
- 2 tomato, chopped
- 5 green chilli, slitted
- 1/2 tea-spoon nigella seeds
- 1 table-spoon ginger paste
- 2 tea-spoon turmeric powder (1 + 1/2 + 1/2)
- 1 tea-spoon cumin powder
- 1 tea-spoon coriander powder
- 1/2 tea-spoon red chilli powder (or as per tolerance)
- 1/2 tea-spoon Kashmiri chilli powder
- 2 table-spoon mustard oil + as required to fry fish and veggies
- salt (according to taste)
- 1.5 cup warm water
- Rub the fishes with 1 tea-spoon turmeric powder and little salt. Heat required oil in a pan and gently fry on both sides until light brown in colour and the skin gets wrinkled. Remove and keep aside.
- Rub the veggies with 1/2 tea-spoon turmeric powder and little salt. Heat required oil in the same pan (if oil remains after frying fish, no need to add extra) and lightly fry the veggies until little soft. Remove and keep aside.
- To begin with making the curry, heat 2 table-spoon oil in the same pan and temper with nigella seeds and 2 green chillies. Allow to splutter.
- Add ginger paste and stir until raw smell goes off completely.
- Add chopped tomato, 1/2 tea-spoon turmeric powder, red chilli powder, Kashmiri chilli powder, cumin powder, coriander powder and salt. Sprinkle little water and over low flame, stir until the tomato becomes mushy and creates a nice blend with spices.
- Add fried veggies, give a nice mix.
- Add water, mix again, cover lid and cook over medium flame until the veggies are nearly done.
- Open the lid and add fried fishes. Cover lid and over low to medium flame, cook for 7 minutes or until fishes are well done. Do not overcook.
- Your Parshe Macher Jhol is ready to be served now.
Serve this with piping hot rice and enjoy this Bengali delicacy with your loved ones. Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.