Parse Begun Diye Jhol

Parse Begun Diye Jhol

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Parse begun diye jhol is a Bengali parse fish curry with eggplant wedges, nigella, turmeric, and green chiles. The sauce is thin, bright, and slightly sweet from the softened eggplant.

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πŸ”— Recipe adapted from Wikidata (Soup)

πŸ‘¨β€πŸ³ Instructions

Season parse fish with turmeric and salt, then sear lightly.

Fry eggplant wedges until their edges brown.

Temper nigella seeds, ginger, tomato, and green chiles in mustard oil.

Add water and simmer the eggplant until tender.

Return the fish and cook just until the broth tastes rounded.

🍷 Perfect Pairings

Complete your meal with these

πŸ₯— Sides

πŸ₯‚ Drinks

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