CAPSI - PARSHE

Fish is one of the most important part of Bengalis life. Bengalis are know for Macher Jhol. Parshe fish is so tasty and very easy to prepare. As it contains less bone, it is easy to eat for children and those people who don't like fishes for its bones. Sorshe Parshe, Parshe Jhaal, Bhaapa Parshe, Parshe Macher Tel Jhol - these are very common recipes of Parshe fish. Today I am trying a new recipe for this particular fish, i.e. Capsi Parshe. I was not sure about the taste, but trust me its awesome. This tok-jhal-misti recipe is perfect for any occasion or even in regular menu. A new recipe for the food lovers, lets get the recipe -

Ingredients

• Parshe fish - 4
• Potatoes, fried - 1 large size
• Onion, sliced - 1 large size
• Capsicum, sliced - 1 small size
• Green chillies - 3
• Tomatoes, chopped - 1 medium size
• Fresh coriander leaves, chopped - 3 tsp
• Lemon juice - 1 tsp
• Turmeric powder - 1/2 tsp
• Tomato sauce - 1 tsp
• Red sweet chilli sauce - 1 tsp
• Soya sauce - 1 tsp
• Dry Mango powder - 1/2 tsp
• Honey - 1 tsp
• Salt - to taste
• Oil - as required

Method

 

Marinate the fishes with lemon juice, turmeric and salt.
 

Put a pan on the flame. Heat oil for fry. When the oil is hot enough, add the fishes one by one and fry both sides. Take it out and keep aside.

Now add the potatoes and fry. Take the potatoes out when nice brown and soft. Keep 2 tsp oil in the pan and pour the remaining oil in a bowl.

Add the sliced onion and tomatoes. Put the gas in high flame. Saute for a few sec. Add the capsicums and green chillies. Stir well. Do not overcook. Add the dry mango powder, tomato sauce, red chilli sauce, soya sauce and honey. Add some salt. Give it a nice mix. Add a little water (warm). Add the potatoes and mix well.

Add the fresh coriander leaves and some more water (not too much). Bring it to boil. When the grave becomes thick, add the fried fishes. Stir well. Serve hot.