PARSHE মাছের ঝাল সঙ্গে রইল সরষে বাটা যাতে তেঁতো না হয় তার কিছু Tips | PARSHE JHAL #parshejhal#fishrecipe#bengalifishrecipe#bengalifishcurry#bengalifishrecipe#lunch#dinner#food#recipe#homemade#bengalifood#coocking#bengalicuisine#bengalirecipe#globalpinky

PARSHE মাছের ঝাল সঙ্গে রইল সরষে বাটা যাতে তেঁতো না হয় তার কিছু Tips | PARSHE JHAL #parshejhal #parshemachersorshejhal #fishrecipe #bengalifishrecipe #bengalifishcurry #bengalifishrecipe #lunch #dinner #food #recipe #homemade #bengalifood #coocking #bengalicuisine #bengalirecipe #globalpinky Contact Details:- Email – sahapinky800@gmail.com Channel - globalpinky Instagram - pinkysaha69 PARSHE JHAL DESCRIPTION ● INGREDIENTS :- • PARSE FISH- 9 PCS(MEDIUM SIZE) • BLACK CUMIN- ½TSP • BLACK MUSTARD SEEDS- 3 TSP • YELLOW MUSTARD SEEDS- 1 TSP • WHITE CUMIN SEEDS- 1 TSP • GREEN CHILLIES- 7/8 PCS • CORIANDER LEAVES- AS YOU LIKE • TURMERIC POWDER-1 TSP • SALT- TO TASTE • KASHMIRI RED CHILLI POWDER- ½ TSP • SUGAR- ⅓ TSP • MUSTARD OIL- 3 TBSP • CURD- 1TSP • WATER- AS PER GRAVY THICKENS PROCESS OF MAKING :- • Take parse fish and wash it well with salt first because this fish has a bit more fishy smell. • Now add a little salt to the fish • And I will mix it well with a small amount of turmeric. • Keep the fish aside and make the fish masala first. • I will take black mustard, a small amount of white mustard, white cumin and add small amount of salt. • I have kept hot water here, I will soak the spices first with hot water according to the amount so that the spices are submerged. • I have soaked the masala for about 10 minutes, now I will pour this whole masala in the mixer grinder bowl and add four or five raw chillies and a little water. • paste is not too fine and has a little grain. • Heat mustard oil in a pan and fry the fish first. • Take the fried fish and add a little black cumin in this oil, add 2 raw chillies. • After frying a little, I will pour the whole masala paste. • Masala should be stir well for some time. • When it boils for about five minutes, I will add a little salt, add turmeric powder, add some Kashmiri red chilli powder. • If the gravy leaves a little oil, I will add a little water • add a little sugar. • I added a lot of water to thin the gravy here. • When the broth boils a little, in a bowl, whisk some sour curd and add it to the spices. • After 5 to 7 minutes, the spices will reduce and leave a little oil, then add all the fried fish. • Now I will chopped some coriander leaves and spread it on top. • Finally spread a tablespoon of mustard oil over it and cover it with a lid. • I will turn off the gas flame. • In this way the lid should be kept closed for 10 minutes