## Parshe Macher Jhal Recipe – Mullet In Mustard Sauce (Bengali Recipes Style)
Discover how to make a delicious and authentic **Parshe Macher Jhal Recipe – Mullet In Mustard Sauce** with this easy-to-follow recipe. A traditional **Bengali Recipes Lunch**, this dish is **High Protein Non Vegetarian** and perfect for any occasion.
**Yields:** 6 servings
**Prep time:** 5 minutes
**Cook time:** 30 minutes
**Total time:** 35 minutes
**Cuisine:** Bengali Recipes
**Course:** Lunch
**Diet:** High Protein Non Vegetarian
### Ingredients for Parshe Macher Jhal Recipe – Mullet In Mustard Sauce:
* 8 Parshe – (mullet fish)
* 5 tablespoons Kasundi mustard sauce
* 2 Tomatoes – puree
* 5 Green Chillies – slit
* 2 teaspoon Turmeric powder (Haldi)
* 2 teaspoon Red Chilli powder
* 2 teaspoon Kalonji (Onion Nigella Seeds)
* 5 tablespoons Mustard oil
* 1/2 cup Coriander (Dhania) Leaves – chopped
* Salt – to taste
### Step-by-Step Instructions to Make Parshe Macher Jhal Recipe – Mullet In Mustard Sauce:
1. firstly marinate the fish with turmeric powder and salt.
2. Keep it aside for 5 minutes.
3. Next, heat mustard oil in frying pan and fry the fish till it turns light brown on both the sides.
4. Keep the fish aside.
5. Reheat the same oil, add the kalonji seeds and green chillies.
6. When the seeds start to crackle, add the tomato puree, remaining turmeric powder, red chilli powder and salt.
7. Cook on a moderate flame till oil has been released from the masala paste.
8. At this stage, add about 1-1/2 cups of warm water, give it a nice stir and bring the curry to a boil.
9. Adjust the salt, add the fried fish, mustard paste and cook for a further 3 to 4 minutes.
10. Add the coriander leaves and serve hot.
11. Serve Parshe Macher Jhal along with Steamed Rice and Bengali Style Cholar Dal for your weekday meal.
### Tips for the Best Parshe Macher Jhal Recipe – Mullet In Mustard Sauce:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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