Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Parshe Fish

Traditional Recipe 29: Parshe Fish recipe

🧺 Ingredients

• Featherback fish (parshe): 500g, cleaned and cut into pieces
• Mustard oil: 25ml
• Onion: 100g, sliced
• Ginger paste: 1 tbsp (15g)
• Turmeric powder: 0.5 tsp (1.5g)
• Chilli powder: 0.75 tsp (2.5g)
• Cumin powder: 1 tsp (3g)
• Green chillies: 3, slit
• Salt: to taste
• Water: 350ml
• Potato: 150g, quartered

👩‍🍳 How to make Parshe Fish

1. Heat mustard oil in a large pan over medium-high heat (170°C).
2. Fry fish pieces for 2 minutes per side until lightly cooked. Remove and set aside.
3. In the same oil, cook onion slices over medium heat (140°C) for 2 minutes.
4. Add ginger paste, cook for 1 minute.
5. Add turmeric, chilli powder, and cumin. Stir for 30 seconds.
6. Add potatoes, stir for 1 minute.
7. Add water, bring to boil.
8. Add green chillies and salt.
9. Return fish pieces to pan.
10. Reduce to medium-low (100°C), cover partially.
11. Simmer for 12 minutes until fish is fully cooked and potatoes tender.
12. Gravy should be light and aromatic.
13. Serve hot with steamed rice.

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