Dudh Parse
Dudh parse cooks Bengali parshe fish in a mild milk-based sauce with ginger, green chile, turmeric, and a little mustard oil. It is softer and sweeter than mustard gravies, best with plain steamed rice.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Rub parshe fish with salt and turmeric and sear briefly in mustard oil.
Warm milk gently with ginger, bay leaf, and slit green chiles, keeping it below a hard boil.
Add the fish and simmer carefully until cooked through and the sauce lightly reduces.
Finish with a drizzle of mustard oil and cilantro, then serve with steamed rice.
π· Perfect Pairings
Complete your meal with these
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