Tomato Parshe

Recipe by Sonali

Parshe, my favorite fresh water fish cooked in mild spiced tomato gravy. A light flavored recipe to savor in summer. This recipe also goes well with most sweet water fishes.

Style: Traditional | Cooking time: 30 min
Servings: 2



Parshey fish – 6

Onion – 1 finely chopped (medium size)

Tomato – ½ chopped (small size)

Turmeric powder – 1tsp

Chili powder – 1tsp

Green chili – 4 silted

Coriander leaves – 1 strand

Oil – 3 tbsp

Nigella seeds / kalonji – ½ tsp

Salt & sugar – as per taste



  1. Wash the fishes and rub tem with salt and turmeric powder and keep aside.
  2. Heat oil in a pan and fry the fishes and keep them aside.
  3. Add kalonji let it pop then add onion and fry it.
  4. Now add tomato, turmeric powder, cumin powder, chili powder and little water and fry it.
  5. Now add a cup of water bring it to boil then add the fishes.
  6. Garnish with silted chilies and coriander leaves.
  7. Serve hot with rice.

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