update, how making recipe Parshe macher jhaal bengali style with 7 ingredients and 3 stages of easy cooking, which is fast and tasty.
Without fail making ultimate Parshe macher jhaal (bengali style) easy, bouncy, practical.
Good Evening every body, at this time you get present recipe Parshe macher jhaal (bengali style) with 7 ingredients and 3 steps. Below this is how to make it, please read carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 7 ingredients and 3 stages of easy cooking Parshe macher jhaal (bengali style).
Ingredients for Parshe macher jhaal (bengali style)
Prepare : Parshe fish (baata available in asian stores).
Needed : small bowl yellow/black mustard seeds pasted.
Needed : turmeric.
Needed : coriander leaves to garnish.
Needed : small potatoes (cut in wedges) optional.
Needed : kalajeera.
Prepare : green chillis sliced.
If all basic ingredients Parshe macher jhaal (bengali style) it’s ready, We’re going into the cooking stage. Below is how to serving with fast.
Stages Cooking Parshe macher jhaal (bengali style)
Defrost the fishes and apply turmeric powder and salt and fry golden brown..
Put some oil in a pan and pour the kalajeera until the aroma comes.fry the potatoes and add in the mustard paste, chillis with some lukewarm water. Bring the mixture to boil and add in the fishes and cover and simmer it for few more minutes.
Garnish with coriander leaves and savour it with white rice..
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