Parshe-r Jhol/Mullet in soupy gravy

Parshe is known for its distinct taste and this is why not too many spices are used to cook this variety of fish so that the spices to not affect the original flavour of the fish. Also the fish is a soft one, and as such you should do the tossing and turning while frying or simmering in the gravy with much care, so that the fish remains intact and unbroken.

Ingredients:

  • Parshe/Mullet
  • Turmeric powder
  • Chilli powder
  • Corn-flour (optional)
  • Kalo jeere/nigella seeds
  • Green chillies
  • Coriander leaves (chopped)
  • Salt
  • Oil

Preparation:

  • Rub the fish with salt, turmeric and a little corn-flour (optional) and fry
  • Keep aside
  • Heat oil in a pan and temper with nigella seeds and green chillies
  • Mix turmeric powder with a little water and add it to the pan
  • When the masala becomes dry, and oil separates from the spices, add more water and salt
  • Bring to a boil and then add fish (the fish might break if cooked for too long)
  • Sprinkle chopped coriander leaves on top and serve.