Shorshe Bata diye Parshe Macher Jhal, a delicious Bengali fish curry, cooked with Mullet, also known as Parshe fish, simmered in a flavorful mustard sauce.
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- Debjani's Note
- Shorshe Bata Diye Parshe Macher Jhal Video Recipe
- Shorshe Bata diye Parshe Macher Jhal!
- Here's how I make Parshe Macher Shorshe Jhal at Debjanir Rannaghar
- Recipe Card
- Fish Recipes from Debjanir Rannaghar, apart from Parshe Macher Jhal
- Related Bengali Jhal recipes
- Have you tried the Parshe Macher Jhal recipe from Debjanir Rannaghar!
- Here's the Parshe Macher Jhal Pin for your Pinterest Board!
Debjani's Note
"Look, Mehebub!" I exclaimed, spotting our local fishmonger at the Patuli market a few days ago. "He has Dim Bhora Parshe Mach! Let's get some. I'll make Shorshe Bata diye Parshe Macher Jhal. It's been ages since we've had it with steamed rice."
Mehebub readily agreed, which wasn't surprising. He adores fresh Parshe, especially when it's full of roe.
Pasta also loves Parshe fish, but she can't eat it by herself. I'm still a bit worried about her handling the small bones, and Parshe has quite a few. She can only enjoy it when I'm home to carefully debone it for her. Pasta truly loves small freshwater fish, just like her Dimmi (my mother), and she especially enjoys Macher Jhal made with any kind of fish!
I can't imagine my mother's cooking without "Jhal" - whether with fish or vegetables - at least twice a week!
Thinking about vegetable-based Jhals, I just realized I haven't shared my recipes for Bori Alur Jhal, Danta Alur Jhal, or Borar Jhal yet! I'll be sure to post those soon.
Shorshe Bata Diye Parshe Macher Jhal Video Recipe
Shorshe Bata diye Parshe Macher Jhal!
Now, back to Shorshe Bata diye Parshe Macher Jhal. Simply put, it's fresh mullet cooked in a flavorful mustard seed paste. The recipe is quite easy and requires only a handful of ingredients besides the fish itself - Parshe Mach. I like to make the mustard paste with a mix of both white and black mustard seeds, but you can use either type on its own. You could even substitute mustard powder for the paste if you prefer. And of course, mustard oil is essential! Its strong flavor is what really makes this dish special, along with a few green chilies, tomato, nigella seeds, and salt to complete the Shorshe Parshe.
Here's how I make Parshe Macher Shorshe Jhal at Debjanir Rannaghar
Recipe Card
Shorshe Bata diye Parshe Macher Jhal | Mullet Fish in Mustard Gravy
Shorshe Bata diye Parshe Macher Jhal is a famous Bengali mustard-based Mullet fish aka Parshe fish curry.
Ingredients
- 8 Parshe Mach/ Mullet
- 2 Tomato
- 5 Green Chilies
- 1 tablespoon Black Mustard Seed
- 1 tablespoon While Mustard Seed
- ½ teaspoon Nigella Seed / Kalonji
- 1 teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- 4 tablespoon Mustard Oil
Instructions
- Clean Parshe Mach by removing the inedible portions from the head side.
- You can ask your fish vendor to clean the fish. You may refer to the picture for the cleaned fish.
- Now wash the fish under running water.
- Sprinkle half of the Turmeric powder and salt over the fish and coat the fishes properly with the spices.
- Leave marinated fish for 15 minutes before frying.
- In the meantime soak both types of mustard in warm water for 15 minutes.
- Now take mustard seeds along with two green chilies and ½ tsp. salt and make a smooth paste either using a processor or mortar pestle ( Shil Nora/ Shil batta).
- Mix the paste with half a cup of water and strain it through a strainer to discard the husk.
- Mix the husk with some more water and again strain to get more extract.
- Heat oil in a Pan and deep fry the fish from both sides.
- Keep the flame on the lower side while frying the fish.
- Temper the remaining oil with Nigella seed.
- Add chopped tomato followed by slit green chili and cook until tomato soften and the mixture releases oil from the side.
- Now add Turmeric Powder, red chili powder, and also Salt, and a little garlic paste and mix thoroughly.
- At this point add the Mustard paste mixed water and mix lightly.
- Once the mixture started boiling; add fried fish and coat with the gravy.
- If required add some more water and keep boiling the curry unlit until it reaches desired consistency.
- I prefer my Shorshe Bata diye Parshe Macher Jhal with a semi-thick gravy as shown in the picture.
- Serve it hot with plain steamed rice.
Video
Notes
- Mustard Oil can be substituted with vegetable oil however, it gives a distinct flavor and aroma to the dish.
- Instead of a mixture of black and white mustard, you can use either type to make the paste.
- Instead of mustard paste, you can use mustard powder. For that, you have to follow the process mentioned in the packet.
Nutrition
Fish Recipes from Debjanir Rannaghar, apart from Parshe Macher Jhal
- Biye Barir Macher Kalia (also known as Macher Kalia)
- Charapona Macher Kabiraji Jhol (also known as Charapona Macher Jhol)
- Ilish Macher Tok
- Macher Teler Chorchori; also known as Fish Fat (and Fish liver & Intestine) Mishmash with Potatoes and Eggplant
- Mawa Ghater Ilish Macher Lejar Bhorta (also known as Ilish Macher Bhorta)
- Bhetki Macher Paturi (also known as Bhetki Paturi)
- Doodh Maach (also known as Fish cooked with Milk)
- Doi Maach (also known as Fish in Yogurt Curry)
- Bhetki Begum Bahar (also known as Fish Begum Bahar)
Related Bengali Jhal recipes
Have you tried the Parshe Macher Jhal recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
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Here's the Parshe Macher Jhal Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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