Pabda Macher Jhal | পাবদা মাছের ঝাল
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.
Servings 4
Ingredients
- 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
Instructions
- 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 bitter½ tsp Black Mustard Seeds, 1 tsp Yellow Mustard Seeds, Salt to Taste, 2 Green Chilies
- Heat the mustard oil and place the fish in the frying pan. Allow it to fry for a couple of minutes500 gms Pabda Mach or Butterfish
- Add the nigella seeds and green chili in the oil beside the fish allowing them to splutter and infuse the flavour¼ tsp Nigella Seeds or Kalo jeere
- 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 simmers1 tsp Turmeric Powder
- 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