|Parshey Maach-er Jhaal|
Fish is a staple in Bengali households. For those who can afford it, a Bengali has four meals a day: breakfast, lunch, tea & snacks and dinner. Lunch and dinner comprise at least 3 dishes consisting of vegetables, lentils and meat, poultry, fish, shrimp or seafood, accompanied by rice or rootis/chapatis.
- Smear mullet with turmeric and salt to taste and set aside for half an hour.
- Drain mustard seeds and blend with green chilies and 1/2 tsp. salt until smooth.
- Stir lime juice into blended mustard and set aside.
- Heat oil over medium-high heat until it shimmers and sputter nigella seeds.
- Add onions in an even layer, place fish on them and fry for 2 minutes or until golden-brown.
- Turn fish over and repeat on the other side.
- Reduce heat to medium-low, scatter diced tomatoes over fish, cover and simmer until tomatoes disintegrate.
- Pour blended mustard over fish and tomatoes, shake pan to distribute sauce evenly, cover and simmer for a further five minutes.
- Adjust salt to taste and garnish with 1 Tbsp. mustard oil, cilantro and sliced green chilies.