Parshe Macher Tel Jhal
Parshe Fish in Spicy Oil-based Gravy
Yes, keto as served. About 5g net carbs per serving, lower than 9 in 10 Bengali dishes.
What it is
A traditional Bengali preparation of Parshe (mullet) fish, fried and then simmered in a pungent, spicy, and oil-rich gravy primarily flavored with mustard oil, nigella seeds, and green chilies. It's known for its minimal water content, resulting in a thick, oily consistency.
Key ingredients
Parshe fish, mustard oil, nigella seeds (kalonji), green chilies, ginger paste, turmeric powder, red chili powder, salt.
Optional tweaks
Ensure no potato or high-carb vegetables are added. Confirm no sugar is used in the gravy.
Say this to the waiter (Bengali)
পারশে মাছের তেল ঝালে আলু বা বেশি কার্বোহাইড্রেটের সবজি দেবেন না, আর চিনি বাদ দেবেন।
For Parshe Macher Tel Jhal, please ensure no potato or high-carb vegetables are added. Confirm no sugar is used.
Watch out for
Excess onion or tomato if a restaurant deviates from the 'tel jhal' style. Hidden sugar for flavor balance.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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