Monday, August 22, 2016

Parshe Fish in Cumin gravy

PARSHE MACHER JEERA JHAL (Parshe Fish in Cumin gravy)
Black cumin aroma and Parshe fish taste combine 
makes it one of the tastiest Traditional Bengali Fish cuisine.
Try it today! 

For serving of 4
Ingredients - 
500 gm Parshe Fish(medium size)
1 tsp Black cumin (Nigella sativa)
2 tsp cumin powder
3-4 large onions (chopped)
1/2 tsp ginger paste
1 tsp turmeric powder
1 big chopped tomato
50 gm whisked yogurt
2 dry red chili
4-5 slited green chili
1 tsp dry red chili powder
100 gm mustard oil
Salt to taste

Method -  First, fry Parshe fish both sides, well. set aside.
saute 1 tsp Black Jeera (Nigella sativa), 2 dry red chili, in the remaining oil after frying fish. 
Add chopped onion, 1/2 tsp ginger paste, 1 tsp turmeric powder, 1 big chopped tomato, cook a little, for 1 minute.
After little cooking, add 2 tsp cumin powder, 4-5 slited green chili, 1 tsp dry red chili powder, Now cook all these well.
Add salt to taste, add 50 gm whisked yogurt. Mix well. 
When the spices get cooked, add 150 ml water. Now put on a lid and let the gravy cook for few minutes. Now add fried fish.
Mix well with gravy. Pour 2 tsp mustard oil over it. 
Put on a lid. Cook for 5 minutes all together.

That's it! 
your PARSHE MACHER JEERA JHAL (Parshe Fish in Cumin gravy) is ready to serve! 

See More - 
Chili Chicken
Hilsa Korma

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