Shorshe Parshe

Name: Shorshe Parshe
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For marination; 4-5 parshe mach/fish; 1 teaspoon turmeric powder; 1/2 teaspoon red chilli powder; 1/2 teaspoon salt; For mustard paste:-; 2 tablespoon black mustard seeds; 1 tablespoon white mustard seeds; 1 fresh green chilli; 1/2 warm water; 1 teaspoon turmeric powder; 1 teaspoon red chilli powder; 1 teaspoon salt; For tempering oil :-; 3 tablespoon mustard oil; 1 green chilli,slit lengthwise; 1 teaspoon nigella seeds; For gravy :-; 2 tablespoon chopped tomatoes; 1 cup warm water; 1/2 tablespoon mustard oil; 1 tbsp Chopped coriander leaves for garnishing

Manami Sadhukhan Chowdhury @cook_12370899

Barrackpore, Kolkata, West Bengal

#nonvegcurries
Shorshe Parshe is nothing but what it name indicates.A simple rustic fish curry using medium sized fresh mullet fish and freshly made mustard paste,flavoured with nigella and fresh green chilli.

Manami Sadhukhan Chowdhury @cook_12370899

Barrackpore, Kolkata, West Bengal

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Ingredients

30 minutes

4 servings

For marination
4-5parshe mach/fish
1 teaspoonturmeric powder
1/2 teaspoonred chilli powder
1/2 teaspoonsalt
For mustard paste:-
2 tablespoonblack mustard seeds
1 tablespoonwhite mustard seeds
1fresh green chilli
1/2warm water
1 teaspoonturmeric powder
1 teaspoonred chilli powder
1 teaspoonsalt
For tempering oil :-
3 tablespoonmustard oil
1green chilli,slit lengthwise
1 teaspoonnigella seeds
For gravy :-
2 tablespoonchopped tomatoes
1 cupwarm water
1/2 tablespoonmustard oil
1 tbspChopped coriander leaves for garnishing

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Steps

30 minutes

1

Smear previously washed and clean fish with 1/2 teaspoon of each turmeric powder,red chilli powder and salt. Keep aside for 10 minutes.
2

Soak all the ingredients under 'mustard paste' for 15 minutes and make a smooth paste.
3

Mix turmeric powder,red chilli powder and salt with mustard paste and set aside.
4

Heat mustard oil in a kadai till oil is smoking hot.Turn down the flame and wait for 2-3 minutes.
5

Now add pinch of salt and stir.This will help to control oil spluttering during frying fish.
6

Carefully add fish one by one to the hot oil and cook for 1 mins on each side on high flame.
7

Remove fried fish from oil and keep on the serving bowl.
8

In the remaining oil add ingredients under 'tempering oil' and allow to crackle for 30 seconds.
9

Add chopped tomato to the along with the juice and fry for 30 seconds to 1 minutes on high flame.Simmer the flame and cook until tomato is softened.
10

Add mustard paste and cook for 2 minutes on high flame or until oil floats on top.
11

Pour warm water and bring it to boil.
12

Simmer the flame, arrange fried fish in curry and cook for 15 minutes.
13

Switch off flame, drizzle little mustard oil on top.
14

Garnish with chopped coriander leaves and serve hot.