Friday, 25 July 2014

Parshey Tilottoma

Got some very fresh baby parshey last Saturday. Since they were fresh, a simple 'jhol' or soupy curry with green chilli and kalonji seeds would have better taste, but my son likes something elaborate for his weekend menu, hence created this dish.


  • Parshey Fish - 500 gms, cleaned
  • Curd - 1 heaped tbsp
  • Poppy seed Paste - 1 tsp
  • Sesame Seed / Til Paste - 1 tbsp
  • Green Chilli - 5 - 6
  • Kashmiri chilli powder - 1 tsp
  • Salt, Turmeric
  • Sugar - a pinch
  • Panch foron - Bengali 5 spice - 1 tsp

Marinate fish with salt and turmeric for 15 minutes.  Fry fish in mustard oil.

Mix curd, Poppy Seed paste, Sesame Seed paste, salt, turmeric, green chilli, kashiri chilli powder, pinch of sugar with water.

Heat mustard oil, then add the panch foron and let it splutter. 

add the soaked masala mix and fry till oil separates.

Add a cup of hot water, when it boils, add the fried fish and let it boil.

Adjust the seasoning. Remove from heat once cooked.

Serve with plain rice.

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