Sorse Shim Diye Parse Machher Jhol

Season and briefly sear the parse fish so the skin firms but the fish remains delicate.

Trim flat beans and saute them in mustard oil with mustard seeds and green chiles.

Whisk mustard paste with turmeric and warm water, then add it to the pan as a thin broth.

Lay the fish into the mustard jhol and simmer until cooked through.

Scatter cilantro over the beans and fish and serve while the sauce is still bright.