Parshe Jhal is a classic Bengali hot mustard fish curry that highlights the delicate sweetness of parshe (mullet) against a punchy, zesty gravy. Cleaned parshe pieces are lightly pan‑seared, then simmered in a mustard‑green chili paste with turmeric and tomatoes, tempered in fragrant mustard oil. The result is a light, spicy curry with a clean finish and a signature raw‑mustard aroma. Best enjoyed hot with steamed rice.
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Taste profile: spicy‑sharp from mustard and chilies, balanced by tomato tang and fish sweetness.
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Texture: fish tender and flaky; gravy light to medium and clingy.
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Ideal for: homestyle Bengali lunches/dinners when bold flavors are desired.
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Serving suggestion: drizzle a few drops of raw mustard oil, garnish with coriander and slit green chilies, and serve with steamed rice.
What You Get
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2 pieces of parshe fish in a mustard‑based jhal gravy.
Key Highlights
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Authentic Bengali “jhal” with freshly ground mustard paste.
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Light, clean gravy—no heavy cream.
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Spice heat customizable.
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Made fresh to order; packed hot.
Ingredients
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Fish: parshe (mullet) pieces.
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Base: mustard seeds (yellow/black) paste, green chilies, tomatoes, ginger; minimal onion (optional).
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Spices & tempering: turmeric, salt, mustard oil, nigella seeds (kalonji) or cumin seeds, bay leaf.
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Finish: fresh coriander; optional drizzle of raw mustard oil.
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