Parshe Machher Jhal Shorshe
Fresh parshe cooked in mustard paste and yoghurt, simmered with flavourful brinjal and dal'er bori.
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Ingredients
- 400 g parshe machh
- 20 g mustard seeds (a mix of black and yellow mustard)
- 35 g mustard oil (plus 1 tsp extra, for finishng)
- 10 pcs dal'er bori (sun-baked lentil dumplings)
- 100 g brinjal
- ¼ tsp kaalo jeere (nigella seeds)
- 15 g tomato
- 5 pcs green chillies
- 3 g turmeric powder (plus ¾ tsp extra for marinating)
- 15 g salt (plus ¾ tsp extra for marinating)
- 25 g yoghurt
- 8 g sugar
- 300 g hot water
- 8 g coriander leaves
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