PABDA FISH RECIPE 

 

 

 PABDA FISH RECIPE OR PABDA MACHER JHOL RECIPE

Well, Bengalis and their love affair for fish is legendary and the Pabda Fish recipe or Pabda Macher Jhol is one of the favourites. Fish is called mach and a light curry is called jhol in Bengali.  Most of the Bengalis are fish lovers and the process of cooking fish here in Bengal is different from the rest of the country.

There are many varieties of fishes available with freshwater fishes dominating the scenario. Pabda is also known as Butterfish or butter catfish. Over here a very simple curry using Pabda fish called Pabda fish curry or Pabda macher jhol (light curry in Bengali) is shared.

INGREDIENTS FOR PABDA FISH RECIPE OR PABDA MACHER JHOL RECIPE:

• Pabda fish or pabda mach
• Yoghurt- 3 tablespoon
• Ginger paste or grated ginger
• Turmeric Powder- Half teaspoon(for curry) and 2 Half tablespoon for marinating the fish.
• Coriander Powder- Half tablespoon
• Cumin Powder-Half tablespoon
• Red Chilli Powder- Half teaspoon
• Bay leaf-2 pcs
• Nigella seeds or kalo jeera r black cumin seeds- Few
• Green Chilli- 4 to 5 (slightly slit)
• Mustard Oil(For frying the fish and making the curry or jhol)
• Salt-To taste
• Sugar-Half teaspoon
• Coriander Leaves(For garnishing)

PROCESS OF MAKING THE PABDA FISH RECIPE OR PABDA MACHER JHOL RECIPE:

• First, the Pabda fish has to be cleaned and marinated with salt and turmeric. Rub turmeric and a little salt on the fish for this purpose.
• Keep the fish marinated for about 10 minutes in order to get a nice colour and flavour.
• In a flat pan or a wok add enough oil to fry the fish. Mustard oil is used in this recipe as it is a must.
• As soon as the oil heats up, gently and carefully add the pabda fish to the oil. Wait for one side to get lightly fried and then turn to the other side. One thing should be remembered that pabda is a very soft fish and can break if not handled with caution. You should be careful while frying the fish as this is a very soft fish. You will have to fry it very lightly for about 40 -50 seconds on each side.

Fish Curry Procedure:

• After you have fried the fish, keep them aside to rest. Be careful with handling the fish since this fish is soft textured.
• In that oil, add bay leaf, nigella seeds and green chilli. Wait for the whole spices and green chilli to splutter and hence, flavour the oil.
• Add the ginger paste to the tempered mustard oil so that the ginger releases its flavour.
• In the meantime in a bowl, add 2 to 3 tablespoon of yoghurt. Add Kashmiri red chilli powder, cumin and coriander powder, turmeric powder, salt (to taste) and half a  teaspoon of sugar and mix to ensure that there are no lumps.
• In the tempered oil, add the mixture. Cook it until the oil starts to separate.

 

• Add a cup of water as curry or jhol is of a slightly runny consistency.
• Let the mixture come to a boil.
• Lower the flame and add the fried fish. Do not stir as it might break the fish. Be gentle and just give a slight nudge while cooking. After 2 to 3 minutes, close the flame.
• Garnish the pabda fish curry or pabda macher jhol with finely chopped coriander leaves.

 

HOW TO SERVE THE PABDA FISH OR PABDA MACHER JHOL:

Serve the Pabda fish curry or Pabda macher jhol with piping-hot steamed rice as it tastes the best with rice. It is usually enjoyed at lunch. This Pabda fish recipe is simple, full of protein and is tasty and healthy. We, at our home, prepare this dish every Sunday.