This Pabda Macher Jhal shorshe bata diye is one of the classic Bengali fish curry recipes which often adorns the Bengali festive menu for weddings, festivals, and other such festive occasions. This traditional Bengali Pabda fish curry showcases the distinctive taste of mustard and the tender goodness of Pabda fish.
In this blog post, we will guide you through the step-by-step process of preparing this Pabda Macher Shorshe Jhal.
How to make Shorshe Pabda Macher Jhal recipe – Ingredients list
- Pabda Mach or Butterfish (Pabo Catfish)
- Mustard Seeds – both Black and Yellow varieties
- Nigella Seeds or Kalo jeere (Kalonji)
- Green Chilies
- Salt
- Turmeric Powder
Step-by-step instructions for this Shorshe Pabda Macher Jhal recipe in Bengali style
The star of the dish is Pabda fish, a popular freshwater fish in Bengal known for its sweet taste and buttery soft delicate texture. Another reason for the popularity of this fish is that it has a relatively lesser amount of bones in it. Other than the center spine, the rest of the flesh is much easier to eat.
Additionally, this Pabda Jhal recipe derives its unique taste from mustard seeds paste, green chilies, turmeric, and nigella seeds. The mustard oil lends some additional pungency which is often the star feature of Bengali fish shorshe jhal recipes.
- Clean the fish properly, especially the stomach and gill parts. Prep it by smearing salt and turmeric powder on both sides.
- The secret to the distinct flavor of Pabda Shorshe Macher Jhal lies in the preparation of the mustard paste. Grind mustard seeds with a pinch of salt, mustard oil, and green chilies to create a smooth paste. Only giving a couple of buzzes or over-grinding makes mustard seeds paste bitter
- Heat the mustard oil and place the fish in the frying pan. Allow it to fry for a couple of minutes
- Add the nigella seeds and green chili in the oil beside the fish allowing them to splutter and infuse the flavour
- Add the mustard seeds paste to the pan along with some water to make the gravy. Allow the fish to simmer for 10-12 minutes.
- Season with some salt and turmeric powder while it simmers
- Once the fish is done, turn off the heat. Top it with some half-slit chilies and a light drizzle of mustard oil.
- Serve this with some rice and fresh salad on the side
While the traditional Pabda fish curry recipe remains unparalleled, you can always experiment with variations. Add a dash of coconut milk for a creamy twist or include vegetables like eggplant or potato to elevate the dish further into a hearty and wholesome Pabda fish curry. Remember to adjust the spice levels according to your preference.
In case you are looking for more interesting and delicious Bengali fish recipes, here are a few of them from my blog.
Katla Mach / Rohu Fish or Rui Maach Recipes
- Rui Macher Jhal | Bengali Fish Stew Recipe
- Aloo Phulkopi diye Rui Macher Jhol Recipe
- Aloo Diye Macher Jhal Recipe
- Doi Maach | Bengali Fish in Yogurt Curry Recipe
- Katla Macher Tel diye Bhat Chorchori Recipe
Baramundi / Basa/ Tilapia Recipes
- Kolkata Fish Fry Recipe
- Grilled Fish with Lemon Butter Sauce Recipe
- Kolkata-style Gravy Chilli Fish Recipe
- Shorshe Bata Diye Tilapia Macher Recipe | Tilapia in Bengali Mustard Fish Curry
Fish Head Recipes
Ilish Mach or Hilsa Fish Recipes
- Sorshe Ilish Macher Jhal | Bengali Hilsa in Mustard Curry Recipe
- Ilish Maach Bhaja & Bhapa Ilish│Bengali Fried Hilsa & Steamed Hilsa Curry Recipe
- Shorshe Bhapa Ilish | Bengali Hilsa Fish Curry Recipe
- Doi Ilish Recipe
Some other fish or seafood recipes
- Microwave Bhapa Chingri Recipe | Steamed Prawn Curry
- Loittya Maach er Jhuro | Bengali Bombay Duck Stir-Fry
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
This Pabda Macher Jhal shorshe bata diye is one of the classic Bengali fish curry recipes which often adorns the Bengali festive menu for weddings, festivals, and other such festive occasions. This traditional Bengali Pabda fish curry showcases the distinctive taste of mustard and the tender goodness of Pabda fish.
- 500 gms Pabda Mach or Butterfish Pabo Catfish – 4-5 nos.
- ½ tsp Black Mustard Seeds
- 1 tsp Yellow Mustard Seeds
- ¼ tsp Nigella Seeds or Kalo jeere Kalonji
- 2 Green Chilies
- Salt to Taste
- 1 tsp Turmeric Powder
-
Clean the fish properly, especially the stomach and gill parts. Prep it by smearing salt and turmeric powder on both sides.
-
The secret to the distinct flavor of Pabda Shorshe Macher Jhal lies in the preparation of the mustard paste. Grind mustard seeds with a pinch of salt, mustard oil, and green chilies to create a smooth paste. Only giving a couple of buzzes or over-grinding makes mustard seeds paste bitter
-
Heat the mustard oil and place the fish in the frying pan. Allow it to fry for a couple of minutes
-
Add the nigella seeds and green chili in the oil beside the fish allowing them to splutter and infuse the flavour
-
Add the mustard seeds paste to the pan along with some water to make the gravy. Allow the fish to simmer for 10-12 minutes.
-
Season with some salt and turmeric powder while it simmers
-
Once the fish is done, turn off the heat. Top it with some half-slit chilies and a light drizzle of mustard oil.
-
Serve this with some rice and fresh salad on the side
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