Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry).
Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, parshe macher tel-jhal (parshe/mullet fish curry). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry) is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry) is something which I've loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have parshe macher tel-jhal (parshe/mullet fish curry) using 11 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry):
- {Take 500-600 gms of Fresh Parshe/Mullet Fish: Washed, Cleaned & Gutted.
- {Get to taste of Salt.
- {Prepare 1 tsp of Turmeric Powder.
- {Take 1 tsp of Red Chilli Powder.
- {Make ready 1/2-1/3 Cup of Fresh Coriander Leaves: Finely Chopped.
- {Make ready 1-2 of Tomatoes: Finely Chopped.
- {Make ready 3-4 of Green Chillies: Split.
- {Take 1 tsp of Nigella Seeds/Kalounji.
- {Get 1-1.5 Cups of Mustard Oil: For Frying the Fish & Cooking Further.
- {Make ready 1.5-2 of tsps Roasted Cumin Seeds Powder: Homemade.
- {Make ready 1-2 of Dry Red Chilli/es: Whole.
Instructions to make Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry):
- First up: Wash, Clean the fish pieces & coat with some salt and turmeric powder & apply generously all along the same- Cover & set aside for about 30 mins time before frying.
- Heat up a frying pan over the medium flame: Add in the measured mustard oil- Allow the oil to fume perfectly well & to evaporate the pungent smell of the Mustard Oil (that’s absolutely essential), then add in the fish pieces & fry them in batches until dark golden brown.
- While frying the fish pieces: Reduce the flame to medium-high & gently & cautiously fry them until one side is done properly & then to flip onto its other side & well fry until our own desired crispness & colour.
- Once done: Transfer them to a separate plate/dish & get ready for the main cooking part...keep rest all other ingredients ready & handy... With all the aforementioned dry spices (powders)- Make a mixture of the same with some water, set aside except the coriander leaves, nigella seeds & dry whole red chillies.
- If required: Dry Roast the Cumin Seeds at home, cool it down to ground it to a smooth powder later on for this cooking & storing the rest in an airtight container for later use in any other dishes.
- The rest other aforementioned ingredients are ready now....👇🏻.
- Heat up a frying pan/wok/kadhai: Add in the rest of the oil (if required), then add in the nigella seeds & dry red chillies- Sauté for a minute until turns aromatic, then add in the chopped tomatoes and continue sautéing until its nicely mushy & juicy.
- Once its soft & mushy enough: Add in the pre-diluted ground spices mixture to it while stirring continuously until the raw smell goes off & everyday’s nicely combined.
- If required: Add in some water so as to sauté the gravy Masala mixture not burn or stick to the pan... Cover the pan at this point & reduce the flame to low-medium & let it cook for about another 5-6 mins time until the oil surfaces up the pan.
- This is the good time to add in some more water (warm), for the perfect gravy consistency according to our own choices...Give it all a really good mix until everything’s nicely combined.
- Add in the fried fish pieces to the boiling gravy now- Mix/immerse into the gravy well- Checkout the seasonings (adjust at this point, if anything’s required), put back the cover of the pan & allow it to cook for another 8-10 mins time or until properly cooked, flame should be at low-medium.
- Once done: Turn off the flame and let it sit on the hot oven for the next 10-12 mins time before serving it piping hot with equally piping hot steamed rice & enjoy the typical Bengali ‘Machh-Bhath’ in the main course menu of your Lunch.
So that is going to wrap it up for this special food parshe macher tel-jhal (parshe/mullet fish curry) recipe. Thank you very much for your time. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!