Parse Begun Diye Jhol
Parse begun diye jhol is a light Bengali curry of small parse fish and tender eggplant in mustard-oil broth. The dish depends on gentle cooking, so the fish remain whole and the eggplant turns silky without collapsing.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Season fish with salt and turmeric, then sear briefly in hot mustard oil.
Fry eggplant and potato until lightly colored and remove if they soften quickly.
Bloom nigella seeds, ginger, and green chiles in the remaining oil.
Add water, return the vegetables, and simmer until almost tender.
Slide in the fish and cook gently, finishing with cilantro.
π· Perfect Pairings
Complete your meal with these
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