Parshe jhal (mullets in mustard sauce) Recipe

Recipe By Slurrp

Parshe jhal, also known as mullets in mustard sauce, is a popular Bengali fish curry. The dish features tender mullet fish cooked in a tangy and spicy mustard sauce. The mustard sauce is made by grinding mustard seeds with other spices and then cooked with onions, garlic, and tomatoes. The fish is then simmered in this flavorful sauce until it is cooked through and infused with the rich flavors. Parshe jhal is best enjoyed with steamed rice or roti, making it a delicious and satisfying meal.

4.2
21 Rating -
Rate
25minstotal
5minsPrep
20minsCook
25m.total
5m.Prep
20m.Cook
Parshe jhal (mullets in mustard sauce)
plan
Bookmark

ingredients serve

Ingredients for Parshe jhal (mullets in mustard sauce) Recipe

  • 62.50 gram Mullet Fish
  • 0.13 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1/4 tablespoon Mustard Seeds
  • 1/4 Green Chilies
  • 0.13 tablespoon Poppy Seeds
  • 1/4 tablespoon Oil
  • 0.13 Onion, Finely Chopped
  • 1/2 cloves Garlic Cloves, Minced
  • 0.13 Tomato, Chopped
  • 0.06 teaspoon Turmeric Powder
  • 0.06 teaspoon Red Chili Powder
  • as needed Water As Needed
  • as per your need Coriander Leaves For Garnish

Directions: Parshe Jhal (mullets In Mustard Sauce) Recipe

Cooking Directions

  • STEP 1.Clean and marinate the mullet fish with turmeric powder and salt.
  • STEP 2.Grind mustard seeds, green chilies, and poppy seeds to make a smooth paste.
  • STEP 3.Heat oil in a pan and fry the fish until golden brown. Set aside.
  • STEP 4.In the same pan, add mustard paste, onions, garlic, and tomatoes. Cook until the raw smell disappears.
  • STEP 5.Add turmeric powder, red chili powder, and salt. Mix well.
  • STEP 6.Add water and bring the sauce to a boil. Simmer for a few minutes.
  • STEP 7.Gently add the fried fish to the sauce and cook until the fish is cooked through.
  • STEP 8.Garnish with coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

  • Make sure to clean the fish thoroughly before marinating.
  • Adjust the spiciness of the dish by adding more or fewer green chilies.
  • For a richer flavor, you can add a splash of mustard oil at the end.
  • If you prefer a thicker sauce, you can add a tablespoon of mustard paste mixed with water.

Storage and Serving

  • Parshe jhal is best served hot and fresh.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently on the stovetop or in the microwave before serving.
Nutrition
value
21
calories per serving
< 1 g Fat1 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    1g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    52mg
  • Iron
    2mg
  • Vitamin A
    1155mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    23mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    26mg
  • Manganese
    < 1mg
  • Phosphorus
    31mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp