Parshe Tok, Jhaal, Misti

Parshe Fish or Small Mullet fishes are one of the fresh river water fish that are enjoyed by most Bengali’s. It can be prepared by many ways but I would like to share an uncommon way to cook where TW distinctive features makes it different – no use of water in the preparation and the mustard seeds are roasted for tempering rather than seeds being put in piping hot oil. Let’s see the recipe #MadhubishsKitchen #ParsheTokJhaalMisti

Course – Main

Cuisine – Indian

Author – MadhubishsKitchen

Serves -3-4 people

Difficulty level – Easy

Preparation time-10 mins, Cooking time-30 mins


3-4 Parshe Mach

4 tomatoes

4-5 Tbsp Mustard oil

1 Tbsp mustard seeds

4 tsp Mustard paste

4-5 green chilies

1 tsp turmeric powder

1/2 tsp sugar



Wash the fishes and smear with turmeric powder and salt, set aside. In a wok boil water and add tomatoes, cover to cook for 5-6 mins, drain, cool and peel the skin. Add to a blender. Add 2 green chillies, turmeric powder, salt and blend smooth, set aside. In a wok add mustard seeds and roast them, add mustard oil and once it splutters add the fishes, on medium flame fry them light. Add tomato paste and mix well, but gently. Add rest of the green chilies and cover to cook for 2-3 mins. Add mustard paste, sugar, salt and mix gently, cover and cook for 2 mins, set aside. Serve with steamed rice

Parshe Tok, Jhaal, Misti

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