Parshe Maachh-er Jhaal/Mullet in mustard gravy

If you have been following Bengali pattern on cooking for a while now, I am sure you have known by now that the Bengalis are fond of anything cooked in mustard based gravy. From lentil dumplings to chicken, from egg to fish – all often get the mustard paste treatment. When it comes to Parshe, the minimal spice used in cooking with mustard paste retains the distinct flavour of the dish, while adding the right amount of tang.

Ingredients:

Parshe maach/Mullet
Garlic paste
Mustard-paste
Turmeric powder
Salt
Mustard-oil
Coriander leaves (chopped)
Corn-flour (optional)

Preparation:

Heat oil in a pan until smoking
Rub salt, turmeric and a little corn-flour (optional; for extra binding) in the fishes and fry carefully (Parshe is a soft fish that breaks easily)
Keep aside
Heat oil and add garlic paste
Mix turmeric in a little water and add
When masala is cooked, add mustard paste and water and bring to a boil
Add fish
When cooked, add chopped coriander leaves and a little mustard oil and turn off flame