Ingredients

• Parse fish - 1 kg
• 1 tsp - black cumin
• 6 - green chillies, slit
• Salt to taste
• Turmeric -1/2 tsp
• 200 g - mustard oil

How to Make Parse Macher kalo jeerer Jhol

• Clean, wash, drain and marinate the fish with 1/2 tsp turmeric and salt.
• Heat 2 tbsp oil in the kadai and fry the fish. Keep aside.
• Pour 2 tsp oil in kadai, put the black cumin along with slit green chillies and 1 tsp salt.
• Pour one cup of hot water and boil.
• Put the fried fish and reduce the flame.
• When done serve.