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.

The post PABDA FISH RECIPE first appeared on BEAUTY AND KITCHEN.

The post PABDA FISH RECIPE appeared first on BEAUTY AND KITCHEN.

    CHINGRI OR PRAWN KOFTA RECIPE 

Prawn kofta or chingri Kofta is a delicious dish that is loved by my family. The koftas are delicious and can be enjoyed on their own or can be made into a curry. Both the recipes are shared here. I essentially make this dish whenever there is a special occasion in my family.

INGREDIENTS AND COOKING METHODOLOGY

      PRAWN OR CHINGRI KOFTA INGREDIENTS:

• Small prawns or chingri (washed and deveined)-400 gms
•  Chana Dal or Cholar Dal- 150 gms(Soaked overnight and made into a paste)
• Ginger and Garlic- 2 teaspoon (finely chopped)
• Onions-  2 onions (Finely chopped)
• Coriander leaves- (Finely chopped)
•  Green chilli -2 pieces,( Finely chopped)
• Red chilli powder- 1 teaspoon
• Cumin or Jeera Powder- 2 teaspoon
• Garam Masala Powder-1 teaspoon
• Turmeric Powder- 1 teaspoon
•  Salt- To taste
• Oil – For frying and cooking

                         CURRY INGREDIENTS:

• Potatoes- 3 medium-sized(cut into wedges)
• Ginger and Garlic- Paste, 2 teaspoon
• Onion- 2 (Chopped)
• Coriander leaves for garnishing
• Green chill-2 pieces
• Tomatoes-2, Paste
• Bay leaf- 2 to 3 pieces
• Green Cardamom=5 pieces
• Cinnamon and Cloves= 2 each
• Dry red chill-2 pieces`
• Whole cumin or jeera seeds-1 teaspoon
• Coriander Powder- 2 teaspoonRemove term: #BENGALI FISH RECIPE
• Cumin Powder -1 teaspoon
• Red Chill Powder-1 teaspoon
• Garam Masala Powder-1 teaspoon
• Salt-To taste
• Oil
• Ghee

               PRAWN OR CHINGRI KOFTA COOKING METHOD:

• Make a paste of the prawn or chingri in the food processor without water so that the prawn balls do not break while frying.
• Make a paste of the chana dal or the cholar dal using minimum water. This paste will be used for binding, so add the water cautiously while making the paste.
• Take a mixing bowl, add the chingri or prawn and the dal paste. add the chopped onion, ginger, garlic, coriander leaves, green chilli, cumin, coriander, turmeric, garam masala, red chilli powder and salt to taste. Knead the mixture well so that everything incorporates together.
• Keep the mixture aside for about 10 minutes so that all the flavours come together.
• In a frying pan,   you should add enough oil to deep fry the koftas.
• Take the mixture and make round balls in medium size.  You should roll the balls on your palm and make sure that the palm is oiled in order to prevent sticking.
• You should ensure that the oil is hot enough to fry. Reduce the flame of the gas, add the medium-sized balls and fry in low to medium heat until golden brown and cooked through.
• Keep the balls aside on tissue paper. so that the tissue absorbs excess oil.

                         CURRY COOKING PROCEDURE:

• You need to make a paste of ginger, garlic, green chilli and tomatoes. Try not to add water while making the paste as it will hamper the taste. If at all water is required, keep the quantity to the bare minimum.
• Take a wok or kadhai. Add mustard oil( or any oil which you prefer) and heat the oil.
• Reduce the flame in order to prevent the oil from burning and add the dry red chilli, bay leaf, cinnamon and green cardamom for tempering the oil.
• You will have to add whole cumin seeds to this oil and wait for the seeds to release their aroma in the oil. This is the tempered oil with which the curry will be made.
• In the tempered oil, add chopped onions and fry until golden brown. Add the wedge-shaped potato slices in the oil after the onion has turned brown nicely. Fry the potatoes until they turn slightly golden in order to give them a slight texture and colour. Keep the flame in the medium position in this entire process.
• You should add the tomato, ginger, garlic and green chilli paste and cook the paste until oil starts to separate from the mixture.
• After the oil separates giving the indication that the curry is cooked, it is time to add the dry spices which consist of cumin, coriander, red chilli, garam masala. You should cook the mixture in a medium to low flame and add a splash of water so that the dry spices to not get burnt.
• After the mixture is cooked, you will need to add 2 cups of water and cover it with a lid for approximately 10 minutes so that the potatoes get cooked thoroughly. It may take a longer time depending on the potatoes, so insert a knife and check whether the potatoes are cooked through or not.
• Add the prawn or chingri balls to the curry and lastly, add ghee. Switch off the flame. The Prawn or chingri kofta curry is ready to be served.
• Garnish with coriander leaves.

                                  HOW TO SERVE THE KOFTA:

This kofta dish is a delicacy and is best enjoyed with a steaming plate of rice. It is comforting and tasty as well.

The post CHINGRI KOFTA OR PRAWN KOFTA first appeared on BEAUTY AND KITCHEN.

The post CHINGRI KOFTA OR PRAWN KOFTA appeared first on BEAUTY AND KITCHEN.