Parshe Maacher Jhal Recipe
Recipe By Experiences of a Gastronomad
Parshe maacher jhal-parshe (or mullet) cooked whole in a hot mustard sauce and flavoured with goodness of coriander leaves.
4.9
13 Rating -
Rate
Non Vegdiet
25minstotal
20minsCook
25m.total
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Parshe Maacher Jhal Recipe
- 1/2 kilogram Parshe about 8 10
- 2.50 tablespoon Mustard paste
- 1 Tomatoes large, pureed
- 2-2.50 green chillies slit
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
- 1 teaspoon Nigella seeds or kalonji
- 2.50 tablespoon Mustard oil
- 1/4 cup Coriander leaves chopped
Nutrition
value
value
84
calories per serving
2 g Fat6 g Protein10 g Carbs9 g FiberOther
Current Totals
- Fat2g
- Protein6g
- Carbs10g
- Fiber9g
MacroNutrients
- Carbs10g
- Protein6g
- Fiber9g
Fats
- Fat2g
Vitamins & Minerals
- Calcium210mg
- Iron7mg
- Vitamin A4621mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9126mcg
- Vitamin B120mcg
- Vitamin C91mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium104mg
- Manganese1mg
- Phosphorus125mg
- Selenium7mcg
- Zinc1mg
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
Recipe By Experiences of a Gastronomad