Parshe Macher Jhal Recipe

Ideal For

Lunch

Food Type

Non-Veg

Ingredients

How To Cook

Craving a taste of Bengal on your plate? Parshe Macher Jhal recipe is a classic Bengali delicacy made with fresh mullet fish cooked in a sharp mustard seed paste and pungent mustard oil benefits. This recipe is not only easy to make but bursting with bold, earthy flavours that define Bengali cuisine.

But here’s the secret: the magic of this dish lies in the mustard oil. Using the best mustard oil for cooking elevates the taste to a whole new level.

Ingredients:

8 Parshe Mach (Mullet)
2 Tomatoes (chopped)
5 Green Chilies (2 for paste, 3 slit)
1 tbsp Black Mustard Seeds
1 tbsp White Mustard Seeds
½ tsp Nigella Seeds (Kalonji)
1 tsp Turmeric Powder
½ tsp Red Chili Powder
4 tbsp Mustard Oil for cooking (preferably from the best mustard oil brand, like Doctor’s Choice Kachi Ghani Mustard Oil)
Salt to taste

Clean the Fish:

Wash the Parshe Mach thoroughly. Rub with half the turmeric and salt. Marinate for 15 minutes.

Make the Mustard Paste:

Soak black and white mustard seeds in warm water for 15 minutes. Grind with 2 green chilies and ½ tsp salt into a smooth paste. Strain using water to remove the husk and keep the extract.

Fry the Fish:

Heat mustard oil for cooking in a pan till it reaches its smoking point to remove rawness. Lower the flame and fry the fish gently on both sides until golden. Set aside.

Tempering & Gravy:

In the same oil, add nigella seeds. Sauté chopped tomatoes and slit green chillies until soft and mushy. Add turmeric, red chilli powder, and a little garlic paste. Cook until oil separates.

Make the Curry:

Add the mustard paste extract, bring it to a boil, then gently slide in the fried fish. Cook for a few minutes until the curry thickens slightly.

Serve:

Best enjoyed hot with steamed rice, letting the pungency of mustard oil and the mustard seed paste shine.

A steaming plate of Parshe Macher Jhal and white rice is not just food — it’s comfort, culture, and a celebration of Bengali heritage. To make this tastier and tasteful, Doctors’ Choice is the one to use. This mustard oil benefits from being rich in monounsaturated fatty acids and vitamin E, a digestive aid, and an immunity boost. Whether you’re making it for a weekend lunch or to surprise your family with local flavours, this recipe never disappoints.

Share On: