Tel Parse
Tel parse is a Bengali parshe fish preparation where small whole fish are cooked in mustard oil with turmeric, nigella, green chile, and a light tomato-onion base. It is glossy, sharp, and made for rice.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Rub cleaned parshe fish with salt and turmeric, then rest briefly.
Sear the fish in hot mustard oil until lightly golden and set aside.
Bloom nigella seeds and green chiles in the oil, then cook onion and tomato into a light masala.
Return the fish with a splash of water and simmer gently until the sauce clings.
π· Perfect Pairings
Complete your meal with these
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