PABDA FISH CURRY (THE BENGALI WAY)
The pabda fish is very popular among the fish eating population ,for its delicate texture .Since it is boneless to a large extent it also adds to the convenience of eating.There can be many ways of preparing this widely popular catfish. One method being preparing the fish in mustard paste .But today I'm sharing with you a preparation which is entirely comprised of spices other than mustard.
Preparation time :30 mins
serves 4 people
ingredients :
- 300g or 4-5 pabda fish
- mustard oil 2tbsp
- coriander powder 2 heaped tsp
- cumin powder 1heaped tsp
- tumeric powder 1/2 tsp
- chili powder 1 heaped tsp
- salt as per taste
- coriander leaves
- green chillies
(slit)3
- nigella seeds 1/2 tsp
- atta or wheat flour 1 tsp
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| take all the ingredients |
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| coat the fishes with salt,& tumeric |
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| add cumin , chilli & coriander powder |
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add 2 tsp of mustard oil and rub the fishes nicely with the spices
Leave the marinated fish for 10-15 mins. |
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| now in a heated pan pour the rest of the mustard oil,let the nigella seeds splutter . |
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| Add the slit green chillies |
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slide the marinated fishes delicately on ti the pan ,
lower the flame ,let it cook for 2 to 3 mins,turn the pan from time to time to ensure that all the fishes are in contact with oil |
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| turn the fishes to the other side and cook for another 2-3 mins . |
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| this is how it looks like after the spices are partially fried. |
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| pour some water on the plate in which the fish the was marinated , and mix the left over spices with the water , |
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| pour the water in the pan reduce the flame ,and let it cook for another 2-3 mins . |
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| Now take the wheat flour with some water (quantity depends on how much gravy you want),mix well |
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| Pour this wheat water in the pan now and increase the heat and let it come to a boil |
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| Cover and cook for another 2 mins |
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| Serve hot with hot steamed rice |
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| Enjoy... |
The pabda fish is a very tender fish ,so once cooked care has to be taken to handle it.
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