Parshe Sorshe

Name: Parshe Sorshe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Parshe (mullet) fish: 500g, whole, scaled and cleaned; Yellow mustard paste: 3 tbsp (from 30g seeds, soaked and blended); Green chillies: 6, slit; Turmeric: 1 tsp; Mustard oil: 3 tbsp; Salt: 1 tsp; Water: 150ml; Nigella seeds (kalonji): ¼ tsp; Do not use too much water — sorshe (mustard) jhol should be pungent and not watery; Fresh yellow mustard paste is far superior to pre-made; soak for 20 min to reduce bitterness; Parshe can be replaced with climbing perch (koi) or small hilsa; The final raw mustard oil drizzle is essential — adds heat and aroma

🍗 Non-veg🌾 Gluten-free📊 Easy

Small mullet fish cooked in a sharp yellow mustard gravy with green chilli — a simple, pungent Bengali home dinner.

⏱️15 minPrep

🔥20 minCook

🕒35 minTotal

🍽️4Serves

🧺 Ingredients

Parshe (mullet) fish: 500g, whole, scaled and cleaned
Yellow mustard paste: 3 tbsp (from 30g seeds, soaked and blended)
Green chillies: 6, slit
Turmeric: 1 tsp
Mustard oil: 3 tbsp
Salt: 1 tsp
Water: 150ml
Nigella seeds (kalonji): ¼ tsp
Fresh yellow mustard paste is far superior to pre-made; soak for 20 min to reduce bitterness

👩‍🍳 How to make Parshe Sorshe

Season fish with turmeric and salt; fry in hot oil 2–3 min per side until light golden.
Remove.
Add nigella seeds to oil; let splutter.
Add mustard paste and water; stir well.
Add green chillies and remaining turmeric and salt.
Bring to boil — watch carefully, mustard gravy foams initially.

📖 Cultural notes

|---|---|---|---|---| | 270 kcal | 26g | 4g | 17g | 1g | Sorshe (mustard) preparations define Bengali cooking's identity more than any other flavour profile. Parshe is a small, sweet-fleshed fish from Bengal's vast wetlands and paddy-field ponds — inexpensive, bony but intensely flavoured. Parshe Sorshe is the weeknight dinner of rural Bengal, eaten with mounds of steamed rice to soak up every drop of the mustard-sharp jhol. ---

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