Shorshe Parshe (Parshe Fish in Mustard Seeds)

Shorshe Parshe

One of the popular Bengali fish Parshe cooked in the Bengali favourite gravy mustard with poppy seeds. This is the ultimate pleasant and tasty food which can serve in lunch or dinner. Find such more authentic Bengali Recipes at our Bengali recipe section


  • 4 medium size Parse Fish (Shemot Fish)
  • 4 Tbsp Mustard oil to fry the fishes
  • 4 Tbsp Mustard oil to cook
  • 2 Tbsppoppy seeds (posto or khash khash)
  • 1 Tbspmustard (shorshe or sarso)
  • 4 Green chillies 4 tablespoon mustard oil
  • 1 tsp cumin seeds
  • 1 Red chilli
  • 1 Bay leaf (tej patta)
  • Salt as per taste
  • 2 tsp Turmeric powder
  • ½ Cup warm water
  • 3-4 split green chillies
  • ½ Tbsp mustard oil at the end


Step 1

1. Marinate the fish with 1 tsp turmeric powder and little salt. Keep it for 5- 20 minutes.
2. Not heat 4 Tbsp mustard oil in a pan and medium fry the parse fishes (remember not to deep fry the fishes as it will damage the taste of the fish). Keep the fried fish aside.
3. Now make a thick paste with 2 Tbsp poppy seeds, 1 Tbsp mustard and 4 green chillies in a grinder. Keep this aside.
4. Now, heat another pan and add 4 Tbsp oil into it. Add cumin seeds, bay leaf and red chilli. Now add little water, turmeric powder and salt in the mustard paste and add the paste in the oil.
5. Saute it for 3-4 minutes and add warm water into it.
6. Mix all the ingredients properly with water.
7. When the water comes to boil, add the fried fishes into it and cook for another 3-4 minutes.
8. Add green chillies and ½ Tbsp mustard oil and mix it. Remove it from the gas oven.
9. Serve it hot with rice.

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