How to Spring Yummy Pabda fish curry

How to Spring Yummy Pabda fish curry Delicious, fresh and tasty.

Pabda fish curry. Pabda Fish Curry was a staple, a simple and easy fish to cook which everyone enjoyed - in our house it was often cooked with clementine peel or a citrus fruit known as Citrus Macroptera, better known as Hatkhora or Shatkhora in Bengali, and sometimes it was cooked on its own. Fish has always been a huge part of my diet, growing up my mum and dad (may Allah be pleased with them) always made sure there was plenty of fish in the house and a variety of fish curries on the table come dinner time.. Pabda fish curry is a very traditional dish from the Bengal.

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 Pabda fish curry using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pabda fish curry

1. Prepare 4 pieces of pabda fish.

2. It’s 1 of onion chopped.

3. Prepare 1 of tomato chopped.

4. It’s 3-4 of garlic cloves.

5. It’s 1 teaspoon of ginger paste.

6. It’s 1 teaspoon of red chilli Powder.

7. Prepare 1/2 teaspoon of turmeric powder.

8. Prepare 2 of green chillies whole.

9. Prepare 1 teaspoon of whole jeera.

10. It’s 1 of whole dry red chilli.

11. Prepare 1 of bay leaf.

12. You need 1 teaspoon of garam masala powder.

13. It’s To taste of salt.

14. Prepare As needed of oil for frying.

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.

Pabda Macher Jhol Recipe (Pabda Fish Curry) Bengalis are fish-loving folks, and fish recipes originating from this state are plenty and delicious.

Perhaps the most popular fish recipe is Macher Jhol.

Pabda fish curry instructions

1. Marinate the fish with salt and turmeric powder.

2. Make a paste of onion,garlic,ginger and green chillies.

3. Heat a wok add oil and deep fry the fish.keyp it aside..

4. Now tamper the whole jeera,red chilli and bay leaf.

5. Add the masala paste and fry well adding salt and turmeric powder.

6. Add red chilli Powder and mix well.

7. Add water and boil.

8. Add the fish cook for a minute.

9. Switch off the heat and garnish with garam masala powder.

10. Serve it with rice.

Any type of fish can be used to prepare this, but I have used Pabda catfish here.

This recipe is not specifically for pabda fish, you can use various kinds of sweet water fishes with it.

This is the staple curry which Bengalis make with Pabda, Rohu, Katla, Telapia,Kajri, etc… The curry is not too rich and brings out the flavor of the fish and imparts a fine taste of mustard to it.

The pabda machh is one of the most beloved of Bengal's fishes.

It is sweet to the taste, flaky, and delicately flavoured.