Long back, I have shared with you recipe of Mullet fish (Parshe mach) gravy, Parshe Macher kalo jeere-kancha lonkar jhol, which is still much adored. Today, I describe a slightly different recipe of Mullet fish with mustard sauce, which is a bit spicy preparation, although found abundantly in Bengali kitchen Continue Reading
Parshe macher jhlol or Mullet fish gravy with green chilli and nigella seeds has found its place in Bengali kitchen perhaps from time immemorial. Small in size, fitted well within the palm, Parshe has an immaculate taste which is simply unmatched. I am pretty fond of Parshe fish and invariably Continue Reading