Mouri Parshe Recipe
Many of you are probably not familiar with Parshe fish. Even if you ask me, I would struggle to identify Parshe fish. Parshe fish is one of the many freshwater fish that have significant contributions to the Bengali diet, but never got the fame of fish like Hilsa or pomfret.
Another name for Parshe mach is Pabda mach. Not to be confused with the river Padma, they are distinct and the fish is not named after the river. Pabda fish is the name I am more familiar with, but in different regions of Bangladesh the fish usually have different names, and this is one such example.
Parshe fish in English is known as the mullet fish or the grey mullets. And for some reason I thought Parshe mach or the mullet fish was native to the region. But I was wrong.
The mullet has been considered as a significant food source in Mediterranean Europe since the time of the Roman empire. Even the Ancient Greeks ate mullet fish or Parshe. They pickled or dried the mullet, which you can understand is vastly different from how Bengalis eat the fish.
Is parshe fish tasty? Yes, porsche fish is very delicious, but the taste can vary depending on how you decide to prepare the fish. As we already said, the Mediterranean way of preparing the fish is very different from how we Bengalis prepare it. And honestly dried parshe does not sound appetizing to me at all.
But today’s recipe of Mouri Parshe is without a doubt a must try delicacy. This is a Fennel-Flavored Pabda Fish Curry, meaning the main twist of the curry is the fennel seed paste or Mouri bata.
If you are looking for a Mouri recipe or fennel seed recipe, you are in the right place. But I am not sure if you can use any other fish instead of Pabda fish for the recipe. Because Pabda fish or Parshe fish has a distinct earthly taste.
If you want to learn more about Parshe mach or Pabda fish recipes I recommend reading our blog Jhal, Jhol and Fry, the Infamous Parshe Fish. You will find some interesting Pabda fish recipes there as well.
Ingredients
For Marination:
- 4 pieces Pabda/Parshe fish
- Salt (According to taste)
- 1/2 tsp Turmeric powder
For Yogurt Paste:
- 1/2 cup Sour yogurt
- Salt (According to taste)
- 1/2 tsp Turmeric powder
- 2 tsp Fennel seed paste (mouri bata)
- 1 tsp Ginger Paste
For Tomato Paste:
- 3 Tomatoes
- 1 tbsp Vinegar
- 1 tbsp Green chili paste
- 2 tbsp Cooking oil
For Cooking:
- Soybean oil for frying the fish
- 1/2 cup Mustard oil
- 2 bay leaves
- 3 dried red chillies
- 1 tsp Fenugreek seed paste (methi bata)
Instructions
Marinate the Fish:
- Clean the pabda fish.
- Marinate with salt and ½ tsp turmeric powder
- Set aside for 15–20 minutes.
Prepare the Yogurt Paste:
- In a bowl, mix sour yogurt, salt, turmeric powder, fennel seed paste (mouri bata), and ginger paste.
- Stir until smooth and set aside.
Fry the Fish:
- Heat soybean oil in a frying pan.
- Fry the marinated pabda fish gently on both sides until golden brown. Remove and set aside.
Make the Tomato Paste:
- Blend 3 tomatoes with 1 tablespoon vinegar and 1 tablespoon green chili paste.
- Heat 2 tablespoons of cooking oil in a pan.
- Add the tomato mixture and cook until the raw smell disappears and the mixture thickens slightly.
- Remove from heat and set aside.
Prepare the Curry:
- In a clean cooking pan, heat ½ cup mustard oil.
- Add bay leaves, dried red chilies, and fenugreek seed paste. Sauté for a minute until fragrant.
- Add the yogurt paste and stir continuously to avoid curdling.
- Cook until the oil begins to separate from the mixture.
Combine Everything:
- Gently add the fried pabda fish into the curry.
- Pour in the prepared tomato paste and mix lightly.
- Cover and cook on low flame for about 8–10 minutes until the fish absorbs the flavors and the curry is well-cooked.
Serve:
- Once done, turn off the heat.
- Serve hot with steamed rice.
Notes
- Use fresh, sour yogurt for authentic flavor.
- Be gentle while stirring after adding fish to avoid breaking them.
- Adjust the heat by modifying the quantity of green chili paste.
