Bengali love for fish is simply eternal. The ray finned fish, which is known as Mullet or Parshe fish, are mainly available in the fresh waters and coastal area.
This fish has had a history since the Roman chapter. This fish is simply considered as one the important fish for Bengali, Bangladeshi, Nepal, Orissa and other coastal cuisines.
Whether you can cook it or fry it this is simply a great fish to eat. You can cook this fish as regular runny soup or thick mustard gravy. All can taste good with this fish.
Parshe Fish can be cooked with spicy thick gravy or runny Sobji Diye Jhol (with vegetables) which is adding veggies into the gravy. In both ways this fish can be easily cooked.
We Bengalis prepare this gravy with mustard or thick paste of dry red chilis for our guests.
Parshe Macher Jhol/Jhal or Spicy Mullet Fish Curry:
This traditional dish of Parshe Fish is vibrant in color and oil. This recipe is a mood booster. It simply excites you to eat more.
For this recipe, you can take the fish, cut it and clean it from the head portion. Then marinate it with salt, turmeric and red chili powder.
Then fry the fish very well. Keep aside, fry the brinjals and then in the remaining oil add kalonji for tempering.
Then add the chopped tomatoes, turmeric, coriander powder, red chili powder and salt. Then the tomatoes and spices get blended together and finally add water to make the gravy.
When you see that the gravy is boiling, add all the fish to it. When it becomes thick and you can see the oil is getting separated, put off the flame. Garnish with freshly cut coriander leaves.
To make Parshe Maacher Jhal with mustard paste you need to marinate it with salt, turmeric and red chili powder at first then fry it perfectly.
After frying, keep it aside. In the remaining oil put some kalonji for tempering and green chilis. Then add the smashed tomato paste, turmeric, coriander powder, red chili powder and salt.
You have to mix it thoroughly and add the thick mustard paste. Cook it well and when you see that the masalas are well cooked, you can add the fish.
This is a runny soup recipe of Parshe fish. You need to fry the Parshe Fish to a level best.
Then you can simply make a runny Jhol of Parshe which is mainly done with Kalonji tempering and green chili, a little bit of turmeric and salt, that’s it.
What is the Best Way to Cook Parshe Fish?
I think the best way to cook parshe fish is to use mustard paste and then make a curry out of it.
You can make a thick black mustard paste with a green chili. Then dip the parshe fish into it.
