Parshe Macher Jhal / Parshe Fish With Mustard And Poppy Seeds Gravy

Ingredients :

1. Parshe Fish - 250 gm ( About 4 Pieces )

2. Salt as required

3. Mustard  as  required

4. Turmeric powder  as  required

5. Nigella  Seeds ( kalonji / kalojeera ) - 1/2 tea spoon

6. Black  mustard Seed  paste  - 2   table  spoon

7. Poppy Seeds paste - 1 table spoon

8. Water  as required

9. Green chilli paste - 2  table spoon

10 . Slit green chilli - 2 pieces

Method

1. Step - 1  , Parshe  Fish Cleaned  and wash . Drain out  all the water and then  mix it with 1 table spoon  salt  and 1/2 tea spoon turmeric powder . Rub all over fish  cover and marinate and keep aside for  about 30 minutes .

2. Step - 2 , Now add oil in a pan , heat  the  oil .When  oil is  hot .  Put the fishes into the pan and fry them . After  one side is done , flip them and fry other side . Do not over fry .

3. Step - 3 , Now  add oil in a pan , heat for oil  2 - 3 minutes . Temper the oil now add  2 pieces slit green chili  and 1/2  tea spoon  nigella ( kalonji / kalojeera ) . All  spices fry for 1 minutes .

4. Step - 4 , Now  add poppy seeds paste  1 table spoon  and black mustard seeds paste  2 table spoon , salt as  required , turmeric powder 1/4 tea spoon  and green chili paste 2 table spoon . Mix very well .Saute  for all spices till oil separates .

5. Step - 5 , Now  add fry parshe fish and add 1 cup water .Mix very well with the whole mixture . Cover and close  the lid . Cooking for 5 minutes . When  the gravy coats the fish pieces  completely . Now parshe jhal is ready . Transfer to a serving plate .

6. Serve hot with steamed rice .