Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, parshe macher tel jhal (mullet fish spicy curry). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Parshe Macher Tel Jhal (Mullet Fish Spicy Curry) is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Parshe Macher Tel Jhal (Mullet Fish Spicy Curry) is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have parshe macher tel jhal (mullet fish spicy curry) using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Parshe Macher Tel Jhal (Mullet Fish Spicy Curry):

1. Make ready 6 mullet fish (parshe mach), cut and cleaned properly
2. Make ready 1 tomato, chopped
3. Make ready 4 green chillies, slitted
4. Prepare 2 dried red chillies
5. Prepare 1/2 tsp nigella seeds (kalo jeera/kalonji)
6. Make ready 1 tbsp ginger-garlic paste
7. Get 1-2 tsp turmeric powder (haldi)
8. Take 1 tsp cumin powder (jeera)
9. Take 1/2 tsp red chilli powder (or as per your tolerance)
10. Make ready 1/2 tsp Kashmiri chilli powder
11. Get 1 tsp sugar
12. Get 4-5 tbsp mustard oil
13. Make ready As needed salt (according to taste)
14. Get 2-3 cup warm water

Instructions to make Parshe Macher Tel Jhal (Mullet Fish Spicy Curry):

1. Rub the fishes with turmeric powder and little salt.
2. Heat oil in a pan and fry the fishes one by one till they are light brown in colour and the skin gets wrinkled. Remove from the oil and keep the fishes aside.
3. Heat oil again and add nigella seeds and dried red chillies. Stir for few seconds and add the green chillies and stir until they splutter.
4. Now, add the chopped tomato, 1/2 tea-spoon turmeric powder, red chilli powder, Kashmiri chilli powder and salt and stir until the tomato becomes mushy and the spices gets fried on low to medium flame.
5. Add 2-3 cups of water and give a quick mix. Cover the lid and bring it to boil.
6. Now, slowly and carefully add the fried fishes, lower the flame and cover the lid. Cook for around 15 minutes or till the fishes are well cooked. Don’t overcook as the fishes are delicate and prone to break.
7. Also, check the consistency of the gravy, there should be enough gravy in the curry.
8. Once the fishes are well cooked, sprinkle sugar and cook for another 2 minutes.
9. Turn off the flame and remove to a serving bowl. Your Parshe Macher Tel Jhaal is ready to be served now.
10. If you want you can garnish it with chopped coriander leaves. Some people like it. Though, I don’t prefer to add coriander leaves as this kills the aroma of the fish. Parshe has is own aroma and that is amazing.

So that’s going to wrap this up for this special food parshe macher tel jhal (mullet fish spicy curry) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!