Parshe Fish Curry, Sorsen diye parshe Maach  


The ultimate pleasant food and popular Bengali fish Jhol.

Serving Size: 2

Cooking Time: 35 mins


  1. Parshe fish
  2. Black Jeera
  3. Eggplant
  4. Green Chilly
  5. Mustard seeds
  6. Turmeric Powder
  7. Salt
  8. Sugar

Cooking procedure:

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.


Serving Suggestions:

Serve it with Rice.

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2 Responses to Parshe Fish Curry, Sorsen diye parshe Maach

  1. NUPUR GHOSH says:

    thankx for a wonderful preparation.

  2. Manikanto Choudhury says:

    It is just amazing…thank u so much

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