I google searched frantically but did not find the English name of "Parshe" fish. The Bengalis who will stop by my recipe will understand which fish I am talking about , those who love Bengali Cuisine, they will perhaps know if they regularly visit Bengali restaurants. For the rest, you can do with any small fish of your choice. This particular fish is very common among us, a common sight in any Bengali fish market. This fish has very less bones and hence very comfortable to have. We prepare plain curry with it, have it deep fried accompanied by rice and lentils or prepare a thick gravy with it from a paste made of black mustard seeds and green chillies.
The other day I got fresh Parshe in our wet market. We usually get them on weekends. I was so very happy to see them on a foreign land, that too fresh. Their price also is reasonable compared to other varieties. Always buy the smaller in size, because they taste better. Using mustard seed paste is very common among us in curries and veggies. Let us prepare this extremely easy to do Parshe Macher Jhal.
Parshe Fish: 6
Mustard Seed[preferably black] : 2tsp
Green Chilli : 4-5[adjust according to your taste bud]
Garlic Clove : 2[optional]
Salt : As Required
Turmeric Powder: 1tsp
Nigella Seeds[kalonji/kalojeere] : 3pinches
Oil[authentically mustard] : 4tbsp
Clean the stomach and the scales of each fish and wash 2-3 times thoroughly. Rub 1/2 tsp turmeric powder and salt as required. Keep aside for 10-15 minutes.
Meanwhile wash the mustard seeds thoroughly through a strainer. Put it in a blender along with green chilli, garlic cloves, little salt and water. Blend it till smooth. We get a paste like consistency. Add the rest of the turmeric powder to the paste.
Heat oil in a wok. Fry the fish in batches till brown on both sides. Do not over fry.
Temper the same oil with nigella seeds. Add the mustard paste and quick stir for 1/2 a minute. Add 1/2 cup water and let the gravy boil for 3-4 minutes at low heat. Add salt if required.
Add the fried Parshe fish carefully and let boil for another 2-3 minutes at low heat. Its done.
Transfer to a serving plate, garnish with slitted green chillies and enjoy with piping hot steamed rice.