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Shorshe diye Parshe Macher Jhal - Mullet fish curry in mastard gravy
BAISALI'S HOMELY KITCHEN9Ingredients
15Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 fish (large Parshe Mach, Mullet, cut into half)
- 2 Tbsp. mustard (paste, Here I used 3 ½ tbsp Sunrise yellow mustard powder)
- 1 tsp. kalonji (/ Nigella seeds)
- 3 tsp. turmeric powder
- 3 green chili (silted horizontally, you can use whole red chilli also according to your preference)
- 1 tsp. red chili powder (Kashmiri, optional)
- 4 Tbsp. mustard oil (This is authentic Bengali cuisine and so I prefer mustard oil – if you find the smell appalling then you can use Sunflower or Canola oil but taste may be less pungent.)
- salt (to taste.)
- 3 coriander leaves (chopped, for garnishing., optional)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium370mg15% |
| Potassium660mg19% |
| Protein30g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C140% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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