This Pabda Macher Jhal shorshe bata diye is a classic Bengali fish curry recipe that often adorns the Bengali festive menu for weddings, festivals, and other such joyous occasions. This traditional Bengali pabda fish curry showcases the distinctive taste of mustard and the tender goodness of pabda mach.
In this blog post, we will guide you through the step-by-step process of preparing this pabda macher shorshe jhal.
Ingredients to make pabda macher jhal
- Pabda Maach or Butterfish (Pabo Catfish)
- Mustard Seeds – both Black and Yellow varieties
- Nigella Seeds or Kalo jeere (Kalonji)
- Green Chilies
- Salt
- Turmeric Powder
Recipe instructions for shorshe bata diye pabda macher jhal recipe in Bengali style
The star of the dish is Pabda mach, 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 macher jhal recipe gets its unique taste from mustard seed 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.
Step 1: Prep the Pabda Mach
- Rinse the Pabda fish under cold water to clean it thoroughly—especially the stomach and gills. Pat them dry with a paper towel.
- Rub the fish with ½ teaspoon turmeric and a pinch of salt. Let it sit for 10 minutes while you prep the mustard paste.
Step 2: Make the Shorshe Bata (Mustard Paste)
- 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 into a bitter paste
Step 3: Make the Pabda Macher jhal
- 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 drizzle of mustard oil.
- Serve this with some rice and fresh salad on the side
Shorshe bata diye Pabda Macher Jhal recipe variations
While the traditional Pabda fish curry recipe remains classic and a favorite, you can always experiment with variations. This Pabda fish curry recipe is versatile—here’s how you can tweak it:
- Shorshe-Posto Combo: Add some richness to the dish by adding some posto-bata or poppy seed paste to the shorshe bata for a creamier gravy with a nutty flavor.
- Veggie Twist: Toss in some fried eggplant or potato chunks for a heartier version. Remember to adjust the spice levels according to your preference.
- Spicy Kick: Up the green chilies or add a dash of Bengali kasundi (mustard sauce) for extra zing.
- Coconut Touch: Add a dash of coconut milk for a creamy twist and bring down the pungency of mustard seed gravy
Serving suggestions
- Gorom Bhat (Hot Steamed Rice): The classic Bengali pairing—simple and perfect. It allows the sweetness of pabda maach to play its charm
- Musur Dal: A light lentil soup on the side rounds out the meal. Add a wedge of gondhoraj lebu (Bengali lime) for that final burst of freshness!
More shorshe bata diye macher jhol recipes
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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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