Clean Parshe Mach by removing the inedible portions from the head side.

You can ask your fish vendor to clean the fish. You may refer to the picture for the cleaned fish.

Now wash the fish under running water.

Sprinkle half of the Turmeric powder and salt over the fish and coat the fishes properly with the spices.

Leave marinated fish for 15 minutes before frying.

In the meantime soak both types of mustard in warm water for 15 minutes.

Now take mustard seeds along with two green chilies and ½ tsp. salt and make a smooth paste either using a processor or mortar pestle (Shil Nora/ Shil batta).

Mix the paste with half a cup of water and strain it through a strainer to discard the husk.

Mix the husk with some more water and again strain to get more extract.

Heat oil in a Pan and deep fry the fish from both sides.

Keep the flame on the lower side while frying the fish.

Temper the remaining oil with Nigella seed.

Add chopped tomato followed by slit green chili and cook until tomato soften and the mixture releases oil from the side.

Now add Turmeric Powder, red chili powder, and also Salt, and a little garlic paste and mix thoroughly.

At this point add the Mustard paste mixed water and mix lightly.

Once the mixture started boiling; add fried fish and coat with the gravy.

If required add some more water and keep boiling the curry unlit until it reaches desired consistency.

I prefer my Shorshe Bata diye Parshe Macher Jhal with a semi-thick gravy as shown in the picture.

NOTES:

Mustard Oil can be substituted with vegetable oil however, it gives a distinct flavor and aroma to the dish.

Instead of a mixture of black and white mustard, you can use either type to make the paste.