Steamed Basmati Rice, Parshe Macher Jhal and Tomato Chutney

Ingredients

• 500 g Parshe Fish (Cleaned, about 8-10 medium pieces)
• 85 ml Mustard Oil (About 1/3 cup for cooking + 1 tsp for drizzling)
• 2 tbsp Black Mustard Seeds
• 1 tbsp Poppy Seeds (Optional, for a thicker gravy)
• 1 tsp Turmeric Powder (Divided)
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Salt (Divided, adjust to taste)
• 5 whole Green Chilies (2 for paste, 3 slit lengthwise)
• 0.5 tsp Nigella Seeds
• 1.5 cup Water (Preferably warm)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Marinate the Fish

   • Clean and wash the Parshe fish thoroughly. Pat them dry with a paper towel.
   • In a mixing bowl, gently rub the fish with 1/2 tsp of turmeric powder and 1/2 tsp of salt, ensuring each piece is coated well.
   • Set aside to marinate for 10-15 minutes.
2. 2

   Prepare the Mustard Paste

   • In a grinder jar, combine the black mustard seeds, poppy seeds (if using), and 2 green chilies.
   • Add a pinch of salt and 2-3 tablespoons of water. Grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
   • Set the paste aside. Do not let it sit for too long as it can turn bitter.
3. 3

   Shallow-Fry the Fish

   • Heat 1/3 cup of mustard oil in a kadai or wide pan over high heat until it is smoking lightly. This step is crucial to remove the oil's raw pungency.
   • Reduce the heat to medium-high. Carefully slide the marinated fish into the hot oil. Do not overcrowd the pan; fry in batches if necessary.

Ingredients

• 400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
• 1 medium Red Onion (Approx. 150g, roughly chopped)
• 2 tbsp Sesame Oil (Also known as gingelly oil, divided)
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 4 cloves Garlic (Peeled and roughly chopped)
• 1 inch Ginger (Peeled and roughly chopped)
• 4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
• 1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Asafoetida
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 tbsp Water (As needed for grinding)

Instructions

1. 1

   Sauté Dals and Aromatics

   • Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
   • Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
   • Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2. 2

   Cook the Tomatoes

   • Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
   • Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
   • Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3. 3

   Cool and Grind the Mixture

   • Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
   • Once cooled, transfer the entire mixture to a blender or mixie jar.