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The ingredients needed to make Parshe macher jhaal (bengali style):
- Get 1 pack Parshe fish (baata available in asian stores)
- Use 1 small bowl yellow/black mustard seeds pasted
- Prepare 2 tbsp turmeric
- Use Bunch coriander leaves to garnish
- Take 2 small potatoes (cut in wedges) optional
- Use 1 tbsp kalajeera
- Provide 3-4 green chillis sliced
Steps to make Parshe macher jhaal (bengali style):
- Defrost the fishes and apply turmeric powder and salt and fry golden brown.
- Put some oil in a pan and pour the kalajeera until the aroma comes.fry the potatoes and add in the mustard paste, chillis with some lukewarm water. Bring the mixture to boil and add in the fishes and cover and simmer it for few more minutes
- Garnish with coriander leaves and savour it with white rice.
Fish is the main item of their daily menu. So there are different items are cooked with fish. Macher Jhol, Macher Kalia, Macher Korma, Macher Jhal etc. I got some frozen pabda at a local Bangaldeshi store. The packaging could easily give the Egyptian mummy makers a run for their money.
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