Recipe: Appetizing Hing pabda

Stella Peterson
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Recipe: Appetizing Hing pabda
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Recipe: Appetizing Hing pabda Delicious, fresh and tasty.

Hing pabda. And of course, oodles of Maas love. Heat mustard oil in frying pan. Pabda is one such fresh water fish, Pabo catfish in English and it has very delicate sweet taste.

Pabda Macher Tel Jhaal or Pabda Macher Jhol is a staple Bengali Fish Curry.

Pabda is a delicate fish with extremely flavourful flesh.

Hence Pabda Macher Kalo Jeerer Jhol is cooked light with minimal usage of spices.

You can cook Hing pabda using 13 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Hing pabda

  1. It’s 6 of Pabda fish (marinated with salt & turmeric powder).

  2. It’s 1 big sized of Potato (cut lengthwise).

  3. You need 3 small sized of Tomato (finely chopped).

  4. Prepare 1 tsp of Ginger paste.

  5. It’s 8-10 of Urad dal badis.

  6. You need 7 to 8 or as per taste of Green chillies.

  7. You need 1/2 tsp of Turmeric powder.

  8. You need 1/2 tbsp of Kashmiri red chilli powder.

  9. It’s 1 tsp (dissolved in 2 tbsp water) of Hing or asafoetida.

  10. Prepare 1/4 tsp of Nigella seeds.

  11. It’s 2 tbsp of Chopped coriander leaves.

  12. You need 5-6 tbsp of Mustard oil.

  13. Prepare to taste of Salt.

Surprisingly this version of Pabda Tel Jhaal requires No Onion No Garlic and No Tomato at all!

The bata moshla/masala (freshly pounded spices) and fresh coriander leaves are the key. #hingdiye #pabdamachh #homelykitchen.

Heat mustard oil in frying pan.

Durga Puja is the Biggest festival of Bengal.

Hing pabda step by step

  1. Heat mustard oil in a pan or wok. Add badis. Fry till it turns light golden. Soak the fried badis in 1/2 cup of water..

  2. Now add boiled potato pieces to the remaining oil. Fry the potato pieces until it turns golden. Keep it aside..

  3. Now add little salt to the remaining oil. Now add the fishes one by one & fry until they turn golden brown. After frying take out the fishes from the oil & keep them aside..

  4. Now add nigella seeds & slitted green chillies to the remaining oil. Fry this tempering for 30 seconds..

  5. Now lower the heat & add finely chopped tomatoes. Mix thoroughly..

  6. Now add ginger paste, crushed green chillies, turmeric powder and Kashmiri red chilli powder. Fry on medium flame until the oil separates from the masala. Stir continuously. Add water if the masala dries up..

  7. After frying the masala properly add salt to taste & boiled potato pieces. Mix thoroughly..

  8. Add around 1/2 a cup of water. Mix. Cover & cook on low heat for 5 minutes..

  9. After 5 minutes uncover & add soaked badis with water. Mix properly..

  10. Now add water according to the gravy you require (the consistency of the gravy neither too thick nor too thin). Bring the gravy to a boil..

  11. Now add the fried fishes carefully. Mix carefully to avoid breakage of the fishes..

  12. Now add 2 slitted green chillies & chopped coriander leaves. Mix carefully..

  13. Now lower the heat & add dissolved asafoetida. Mix, bring it to a boil again & immediately switch off the flame..

  14. Hing pabda is ready to be served..

  15. For this full recipe and other new recipes please visit BONG DELICACIES on YouTube. My channel name : bong delicacies.

  16. Recipe link👉https://youtu.be/8EvkoqjLqjc.

Here is a menu of complete spread for the Durga Puja celebration.

Breakfast to Lunch to Snacks and Dinner with Dessert.

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Feel the flavour, feel the aroma, feel the taste in every bite.

Heat mustard oil in frying pan.