Simple Way to Prepare Yummy Steamed Parshe In Mustard Gravy

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Steamed Parshe In Mustard Gravy. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Steamed Parshe In Mustard Gravy Recipe. Shorshe diye parshe macher jhal is a authentic bengali recipe. I have shown this recipe for newly weds and beginners.

You can cook Steamed Parshe In Mustard Gravy using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Steamed Parshe In Mustard Gravy

1. You need 4 pieces of Parshe fish.
2. Prepare 2 tbsp of mustard paste.
3. Make ready 2 tsp of yogurt.
4. You need 2-3 of slitted green chillies.
5. You need 1 tsp of turmeric powder.
6. You need 3 tbsp of mustard oil.
7. It’s 2 tbsp of chopped coriander leaves.
8. Take To taste of Salt.

I will make Shorshe Bata diye It is been Long when we have had it with steamed rice." this was me to Mehebub upon seeing fresh Macher Jhal basically is a gravy based fish dish where the gravy is prepared with Mustard paste.Mustard and onion gravy is a great alternative to the classic thick onion.Serve on Bangers and Mash or any roast meats for an extra Wholegrain mustard is the preferred choice as it also adds some texture to the gravy.You can, however, also use English mustard as.

Steamed Parshe In Mustard Gravy instructions

1. In a bowl add mustard paste,mustard oil,yogurt, turmeric powder and salt.Mix well..
2. Now in a kadai,add this mixture with freshly washed Parshe fish and slitted green chillies.Give a nice stir..
3. Add 1/4 cup of water and mix again gently..
4. Now cover the kadai with lid and cook on low flame for 10-12 minutes..
5. Remove from heat, sprinkle few drops of mustard oil on top and garnish with chopped coriander leaves..
6. Serve hot with steamed rice..

This is Bengali steamed-prawn curry, which incorporates the rich flavours of freshly ground mustard, mellowed down with coconut and yoghurt.Steamed Hilsha or Ilish Bhapa is very Rich Gravy and popular delicious fish dish in Bengali Cuisine and one of the best fish preparations.Machwala dada is having Dim Bhora Parshe Mach!

Bhapa Parshe/Steamed Parshe Fish in Mustard GravyNot Out of the Box. 'Parshe' is a fresh water fish, which either cooked in a jhol (soupy fish curry) or cooked with mustard paste.I like the second version more.A deliciously rich gravy flavored with mustard, this authentic dish comes with a satisfaction guarantee.Slice the roast and serve with the gravy.