Mohini Parshe Jhal (Mullet Fish Curry)

Ingredients:

•  150 grams parshe fish (mullet fish)
•  4 tbsp. tomato paste
•  2 tbsp. black mustard seeds paste (dissolved in 1 tbsp. water)
•  2 tsp. ginger paste
•  1/2 + 1/4 tsp. turmeric powder
•  1/2 tsp. red chili powder
•  1/4 tsp. cumin powder
•  1/2 tsp. sugar
•  75 ml mustard oil
•  Salt to taste
•  1/3 cup water
•  Few twigs of coriander leaves (for garnish)

For tempering:

• 1 dry red chili
• 1 bay leaf 
• 1/8 tsp. cumin seeds

Making Procedure:

Clean & wash the fishes well. Then marinate them with 1/4 tsp. salt and 1/4 tsp. turmeric powder for 5-10 minutes. 

Heat mustard oil in a wok or kadai till it smoke. Then reduce heat and add fish pieces. Fry it on medium heat. Remove fishes from the wok and keep it aside.

Now temper with dry red chili, bay leaf, cumin seeds and leave it for few seconds to splutter. Add tomato paste and fry it for 3-5 minutes on low heat. 

Then add ginger, mustard paste, turmeric powder, red chili powder, cumin powder and salt. Stir well and fry it for 2 minutes on low heat. Add 1 tbsp. water and cook it till the oil separates.

Then add 1/3 cup water. When the water starts boiling add fried fishes and stir slowly. Cook it covered for 5 minutes on low flame till the gravy is thick.

Now sprinkle chopped coriander leaves for garnish (optional).

Serve hot with plain rice.