Go Back
Mouri Parshe

Mouri Parshe

No ratings yet

Ingredients

For Marination:

For Yogurt Paste:

For Tomato Paste:

For Cooking:

mouri parshe

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.
Tried this recipe?Let us know how it was!