Recipe of Quick Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry)

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Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry).

Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry)

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, parshe macher tel-jhal (parshe/mullet fish curry). It is one of my favorites food recipes. This time, I will 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 in the world. It's appreciated by millions daily. It is easy, it is quick, it tastes delicious. Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry) is something which I've loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook parshe macher tel-jhal (parshe/mullet fish curry) using 11 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry):

  1. {Make ready 500-600 gms of Fresh Parshe/Mullet Fish: Washed, Cleaned & Gutted.
  2. {Get to taste of Salt.
  3. {Make ready 1 tsp of Turmeric Powder.
  4. {Prepare 1 tsp of Red Chilli Powder.
  5. {Take 1/2-1/3 Cup of Fresh Coriander Leaves: Finely Chopped.
  6. {Prepare 1-2 of Tomatoes: Finely Chopped.
  7. {Take 3-4 of Green Chillies: Split.
  8. {Get 1 tsp of Nigella Seeds/Kalounji.
  9. {Get 1-1.5 Cups of Mustard Oil: For Frying the Fish & Cooking Further.
  10. {Make ready 1.5-2 of tsps Roasted Cumin Seeds Powder: Homemade.
  11. {Take 1-2 of Dry Red Chilli/es: Whole.

Instructions to make Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry):

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. The rest other aforementioned ingredients are ready now....👇🏻.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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 this up for this special food parshe macher tel-jhal (parshe/mullet fish curry) recipe. Thanks so much for reading. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!