Parse Machher Jhol Alu Potol Diye
Parse machher jhol alu potol diye is a Bengali fish curry with parse fish, potatoes, and pointed gourd in a thin turmeric broth. The flavor is light and clean, with mustard oil, nigella seeds, green chile, and cilantro supporting the fish and vegetables.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Rub fish with salt and turmeric, then shallow-fry lightly in mustard oil and set aside.
Bloom nigella seeds and green chiles in the oil, then add potatoes and pointed gourd.
Add tomato, turmeric, salt, and water, simmering until the vegetables are nearly tender.
Return the fish to the jhol and simmer gently until cooked through, finishing with cilantro.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment