Parshe Fish Curry, Sorsen diye parshe Maach
The ultimate pleasant food and popular Bengali fish Jhol.
Serving Size: 2
Cooking Time: 35 mins
- Parshe fish
- Black Jeera
- Green Chilly
- Mustard seeds
- Turmeric Powder
Take the best pieces of fish and clean it with water pat it dry.
Heat oil in non stick kadai and shallow fry the fish. Keep aside the fish pieces.
Cut the eggplant and green chilly
Fry the eggplant and keep aside
Put rest of the oil in the kadai and put jeera to crackle in oil then add the paste of mustard seeds with turmeric powder, salt and Add fish pieces with eggplant and water. let it simmer for few minutes.
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