Parshe Maacher Jhal

Ingredients

  • 100 gm brinjal
  • 15 gm tomato
  • 5 green chillies
  • 2 tbsp coriander leaves
  • Salt to taste
  • 1 tsp sugar
  • 1/2 tsp turmeric powder
  • 20 gm black and yellow mustard seeds, soaked for 2 hours
  • 10 pieces boris (lentil dumplings)
  • 4 tbsp mustard oil
  • 1/4 tsp nigella seeds
  • 2 tbsp beaten yogurt
  • 400 gm parshe maach

Method –

  1. Coat the fish with 1/4 tsp turmeric powder and 3/4 tsp salt
  2. Set aside for 15 minutes
  3. Grind the soaked mustard seeds, 2 green chillies and 80 ml water into a very fine paste
  4. Cut the brinjal into 5cm long pieces
  5. Roughly chop the tomato
  6. Heat 35 gm mustard oil till the colour changes to pale yellow
  7. Fry the boris till brown in colour and set aside
  8. Fry the brinjal till golden and set aside
  9. Fry the fish lightly and set aside
  10. If the same oil is not too burnt, add nigella seeds (otherwise, use fresh oil)
  11. Add the chopped tomatoes
  12. Add 3 green chillies, sauté for 2 minutes
  13. Now, add the mustard paste
  14. Sauté for 4 minutes on medium heat
  15. Add turmeric powder and salt
  16. Add a splash of water and continue frying
  17. Fry for about 6 minutes
  18. Add the beaten yogurt and cook on low flame till oil separates
  19. Add 300 ml hot water
  20. Allow it to come to a boil
  21. Add the boris and fried brinjal
  22. Simmer on medium heat for 2 minutes
  23. Add the fried fish and make sure the fish is submerged
  24. Simmer on low flame for 5 minutes
  25. Switch off the heat
  26. Sprinkle chopped coriander leaves and drizzle 1 tsp raw mustard oil

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