Recipe: Eating on a Dime Pabda macher tel jhaal

Phoebe Malone
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Recipe: Eating on a Dime Pabda macher tel jhaal
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Recipe: Eating on a Dime Pabda macher tel jhaal Delicious, fresh and tasty.

Pabda macher tel jhaal. 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.

In Tel Jhal we do use both onion paste and mustard paste for the gravy.

While cooking you must balance both onion and mustard as both are having a distinct flavor.

The Tel Jhal must not taste like Macher Jhal and also not like Korma or kaliya.

You can cook Pabda macher tel jhaal using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pabda macher tel jhaal

  1. You need 6 of large pabda fish.

  2. It’s 1 teaspoon of whole garam masala powder.

  3. It’s 1 of bay leaf.

  4. Prepare 2 of large onion chopped.

  5. Prepare 9 cloves of garlic.

  6. Prepare 1 of " ginger.

  7. You need 2 of tomatoes chopped.

  8. Prepare 1 teaspoon of cumin powder.

  9. It’s 1 teaspoon of turmeric powder.

  10. You need 1 teaspoon of red chilli powder.

  11. It’s 1 teaspoon of garam masala powder.

  12. It’s 1/2 teaspoon of sugar.

  13. Prepare 6 tablespoons of mustard oil.

Voila, your Pabda Tel Jhal is ready!

Serve it with piping hot rice.

You are a clear winner if you could manage some Gobindobhog Rice at this point!

Pro tip for cooking Pabda Macher Tel Jhal: You may also use Small Tyangra (Tengra) fish instead of Pabda for this recipe.

Pabda macher tel jhaal step by step

  1. Wash and clean fish. Marinate whole fish with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Coat fish with both side and keep aside for 10 minutes..

  2. In a grinder add chopped onion, ginger, garlic and tomato make a smooth paste..

  3. Heat mustard oil in a pan and fry the fish one by one very carefully. Remove fish from the oil and keep aside..

  4. Now add whole garam masala and bay leaf in same oil. Then add the paste fry for 10 minutes..

  5. Now add the all spices powder and mix well. Fry till oil separate from masala, about 3 - 4 minutes..

  6. Add 1 cup of hot water and bring to boil. Adjust seasoning and boil in high flame..

  7. Add fish one at a time and to the boiling curry. Cook for 3 - 5 minutes, covered..

  8. Switch off the flame and keep the fish curry on stand by for 10 minutes..

  9. Serve with only steam Rice and Enjoyyyyyyyy..

No Onion No Garlic is used in this unique curry.

See written recipe with Notes, Serving suggestions and.

Pabda Macher Tel Jhal or Pabda Fish Curry.

Pabda is a freshwater fish with bone and quite easily available in the market nearby at our Gurgaon residence.

It was quite surprising to see Pabda available in Gurgaon.