Monday, 12 December 2016

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
  • nigella seeds 1/2 tsp
  • atta or wheat flour 1 tsp

take all the ingredients

coat the fishes with salt,& tumeric

add cumin , chilli & coriander powder

add 2 tsp of mustard oil and rub the fishes nicely with the spices
Leave the marinated fish for  10-15 mins.

now in a heated pan pour the rest of the mustard oil,let the nigella seeds splutter .

Add the slit green chillies 

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

turn the fishes to the other side and cook for another 2-3 mins .

this is how it looks like after the spices are partially fried.

pour some water on the plate in which the fish the was marinated , and mix the left over spices with the water  ,

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 

Pour this wheat water in the pan now and  increase the heat and let it come to a boil

Cover and cook for another 2 mins 

Serve hot with hot steamed rice


The pabda fish is a very tender fish ,so once cooked care has to be taken to handle it.

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