Parshe jhal

Debjani Chatterjee Alam’s Parshe Jhal is a Bengali mullet curry with mustard. This profile selects her Shorshe Bata version, which combines black and white mustard seeds into a strained mustard extract with green chillies, tomato and mustard oil.

The fish is cleaned and washed under running water, then marinated with turmeric and salt. Both mustard seeds soak in warm water before being ground smoothly with green chillies and salt.

The mustard paste is mixed with water and strained to remove the husks. More water is passed through the same husks to recover additional extract; the fish is fried on both sides in mustard oil.

Nigella tempers the same remaining oil, then chopped tomato and slit green chillies cook until the tomato softens and oil separates. Turmeric, red chilli powder, salt and a little garlic paste are added, followed by the strained mustard extract.

Once the gravy boils, the fried fish returns and is coated with it. Water can be adjusted for the author’s semi-thick finish, and she serves the curry hot with plain rice.