Parshe Macher Jhol Recipe

Cooking Directions

• STEP 1.Marinate the fish with turmeric powder and salt for 15 minutes.
• STEP 2.In a pan, heat oil and fry the fish until golden brown. Set aside.
• STEP 3.In the same pan, sauté onions, garlic, and ginger until golden brown. Then add tomatoes and cook until soft.

Cooking Tips

• You can use any white fish fillets as a substitute for Parshe fish.
• For a spicier curry, you can add more red chili powder or green chilies.
• Garnish with fresh coriander leaves for added freshness and flavor.

Storage and Serving

• Serve the Parshe Macher Jhol hot with steamed rice.
• Leftover fish curry can be stored in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.