Doi Pabda | দই পাবদা
Doi Pabda is a unique take on popular Bengali fish recipe of Doi Maach cooked using exotic Pabda Maach. This is a yogurt based curry dish which gets its mildly tangy taste from yogurt cooked with subtle spices. The best thing about this pabda maacher doi maach recipe is that it comes together in absolutely no time.
Ingredients
- 4-5 Pabda Maach or Butterfish
- 2 Onion Medium – paste
- 1 inch Ginger paste
- 1 inch Cinnamon
- 4 Green Cardamom
- 1/2 tsp Garam Masala Powder
- 1/2 cup Yogurt
- 2 Bay Leaves
- 4 tbsp Refined Oil
- 1 tsp Sugar
- 2 Green Chilies
- Salt to taste
Instructions
- Heat oil in a pan. Meanwhile smear some salt & turmeric powder on the fish pieces.4-5 Pabda Maach or Butterfish, 4 tbsp Refined Oil, Salt to taste
- Once the oil is hot, lay the fish in them and fry them slightly on each sides.
- Take them out and keep them aside.
- Now, in the same oil, add the whole spices and let it sizzle for a minute or so.1 inch Cinnamon, 4 Green Cardamom, 2 Bay Leaves
- Then add the Onion-Ginger paste and fry it nicely with some Salt.2 Onion Medium – paste, 1 inch Ginger paste
- Once done, add back the fish pieces and season it with salt and sugar.1 tsp Sugar
- Whisk the yogurt with some water and pour it over the fish. Add the Green chilies and Garam Masala Powder. Turn the heat on low and allow it to simmer for 3-4 minutes.1/2 tsp Garam Masala Powder, 1/2 cup Yogurt, 2 Green Chilies
- Once you see the fat surfacing, turn off the heat and serve.