Parshe Macher sarshe batar jhal

This traditional fish has found it’s place in Bengali cuisine from time immemorial–

There is a saying in Bengali – Mache Bhate Bangali -i.e. – Bengali means fish and rice —

Simple fish curry which can be used in regular cooking — it can be made in many variations and this is the simpler one ๐Ÿ˜Š

Main Ingredients

  • 4 Parshe fish
  • 1/2 bowl of mustard paste
  • 1 tsp of nigella seeds or kalonji
  • 3 tbsp mustard oil
  • 4 green slit chilli
  • 1 tomato
  • Salt to taste


Wash and clean the fish , smear it with some salt, turmeric powder — keep it aside

Heat mustard oil in a wok till smoking point , fry the fish 2 at a time– take the fish out on a plate.

Add nigella seeds on to the remaining oil , wait till it splutters, add in the green chillies , fry for 1 minute —

Add the tomatoes , salt , turmeric , saute for further 2 minutes– now add in the mustard paste ( you can strain the mustard paste if you want a thin gravy ) , saute for a minute or so–

Pour in some warm water and bring it to a boil , now add the fried fish — keep the heat on medium flame — for 5 to 10 minutes

Put off the flame once the gravy turns thick , garnish it with some coriander leaves

Serve it with steamed rice ๐Ÿ˜Š

6 Comments Add yours

  1. mistimaan says:

    One of my favourite recipe….loved it ๐Ÿ™‚

    Liked by 1 person

  2. Lovely๐Ÿ˜˜๐Ÿ˜˜

    Liked by 1 person

  3. chefkreso says:

    Looks like such a lovely recipe! Thanks for sharing it ๐Ÿ™‚

    Liked by 1 person

  4. flavours2017 says:

    You are welcome chef — and thanks for stopping by ๐Ÿ˜Š

    Liked by 1 person

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