‘Parshe Mach’ or Grey Mullet is a fish that is very common in Bong kitchen. Be it a ‘Jhal’ or ‘Jhol’ it is equally tasty. Today I’ll share a very simple ‘Jhol’ recipe of this fish. Normally in our house we cook this fish with eggplant and ‘bori’ (sundried lentil dumpling). And we often call it ‘Begun Bori dea Parshe Macher Jhol’ or in short ‘Parshe Macher Jhol’. I do not like the gravy to be very thin but you can always add more water for thinner consistency of the gravy. It goes very well with only steamed plane rice. Here goes the recipe …
Ingredients to serve 4
- Parshe Mach or Grey Mullet – 12 nos
- Eggplant – 1 big (Cut into thick strips)
- Bori or Sun Dried Dumplings – 8-10
- Green Chilli – 4
- Kalo Jeera or Nigella Seeds – ¼ tsp
- Turmeric Powder – 1 ½ tsp
- Red Chilli Powder – ½ tsp
- Cumin Powder – ½ tsp
- Mustard Paste – 3 Tbsp
- Salt – To taste
- Mustard Oil – For frying the fish + 4 Tbsp
- Wish the fish and marinate with some turmeric powder and salt. Keep aside for 10 minutes.
- Heat oil in a kadai or wok. Fry the ‘bori’s and eggplants separately. Remove from oil and keep aside.
- Now add more oil if required and slowly slide the fish in hot oil. Fry them till golden brown on both sides in batches.
- If required add 2 tsp oil in kadia and add kalo jeera or nigella seeds. When they starts to splutter add green chilli and all the dry masala powder. Quickly mix them.
- Add 1 cup water and mustard paste. Mix well. Adjust salt.
- Now add fried fishes, brinjal and bori. Cover and cook till all are done. Adjust the consistency of gravy accordingly.
- Serve with steamed rice only.