First clean the fish and remove the scales and wash the parshe fish and place on a plate add salt, turmeric powder and rub well the fish. Heat mustard oil in a kadai place the fish carefully and fry on medium heat. Once one side fry nicely golden brown then flip it carefully and fry, other side too. Now take out in a late, keep aside.

Now same kadai add kalonji in remaining oil saute few seconds then add chopped onion and fry them on low heat for some times then add turmeric powder, red chilli powder ginger cumin seeds paste and fry nicely. Now add chopped tomato and cook.

Once mashala cooked well then add hot water and green chilies, cover and cook on low heat for 6-7 minutes. Now add the fried fish carefully and cook another 2 minutes, finish with chopped coriander leaves. Turn off the flame. Parshe macher jhaal is ready.