To start preparing the recipe of Parshe Macher Jhal, marinate the fish first with turmeric powder and salt. Keep it aside for 5 minutes.
Next, heat the mustard oil in the pan and fry the fish until it becomes light brown on both sides. Keep the fish aside.
Reduce the same oil, add the seeds of Kalonji and green chillies. When the seeds start to burst, add the tomato puree, the remaining turmeric powder, the red chilli pepper and the salt.
Cook on a moderate flame until the oil was released by the Masala pasta.
At this stage, add about 1-1/2 cups of hot water, give a lot and brings the curry to a boil.
Season the salt, add the fried fish, mustard paste and cook for another 3-4 minutes. Add the coriander leaves and serve hot.
Serve Parshe Macher Jhal together with steam rice and Cholar from the Bengali -style for your meal on weekdays.
