How to Make Any-night-of-the-week Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry)

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Favorite Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry). One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry) is 4-6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry) estimated approx 30-40 mins.

To begin with this recipe, we have to prepare a few ingredients. You can cook Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry) using 11 ingredients and 12 steps. Here is how you can achieve it.

This is one of my favourites & again , one of the Bong commonplace dishes... This is quick, easy & flavourful to make when in utter haste yet simply can’t let go of the stereotypical FISH CULTURE & FANTASIES OF THE BONGS Try this out yourselves & you’ll get to know that...!!! #GA4 #WK #Fish

Ingredients and spices that need to be Make ready to make Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry):

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

Instructions to make 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

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So that's going to wrap it up for this exceptional food Step-by-Step Guide to Make Award-winning Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry). Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!