Parshe jhal (mullets in mustard sauce) Recipe

Cooking Directions

• STEP 1.Clean and marinate the mullet fish with turmeric powder and salt.
• STEP 2.Grind mustard seeds, green chilies, and poppy seeds to make a smooth paste.
• STEP 3.Heat oil in a pan and fry the fish until golden brown. Set aside.
• STEP 4.In the same pan, add mustard paste, onions, garlic, and tomatoes. Cook until the raw smell disappears.
• STEP 5.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 6.Add water and bring the sauce to a boil. Simmer for a few minutes.
• STEP 7.Gently add the fried fish to the sauce and cook until the fish is cooked through.
• STEP 8.Garnish with coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to clean the fish thoroughly before marinating.
• Adjust the spiciness of the dish by adding more or fewer green chilies.
• For a richer flavor, you can add a splash of mustard oil at the end.
• If you prefer a thicker sauce, you can add a tablespoon of mustard paste mixed with water.

Storage and Serving

• Parshe jhal is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stovetop or in the microwave before serving.