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Tuesday, 16 August 2016

Pabda Maach'er Shorshe Jhaal ( Fish in Mustard Gravy - Bengali Style)


          Pabda (Cat Fish) Maach is a river water fish, which is very popular and relished by most of the Bengali crowd. I was able to get hold of them on my recent trip to my home town in India and thought of preparing a thin mustard gravy. So here is my version.

           A simple fish curry where I used some store bought mustard paste (kasundi). It can also be substituted with homemade ground paste. Enjoy this delicious and flavourful fish curry with plain steamed rice. Please check below a step by step guide with pictures to prepare this traditional delicacy.







  • 5-6 Pabda Maach (Cat fish)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2-3 tbsp. mustard oil
  • 1/2 tsp. kalonji / nigella seeds
  • 1 tsp. ginger paste
  • 1 tsp. roasted cumin powder
  • 2 tbsp. kasundi / mustard paste
  • 2 green chilies, slit



          Clean the fish well and marinate them with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and fry the fish in batches till light golden in colour. Drain and keep aside.

          Temper the same oil with nigella seeds. Saute for a few seconds and add the turmeric powder, ginger paste and cumin powder mixed with 1/4 cup water.

          Fry till it leaves the sides of the pan. Add 1 cup water, salt and the green chilies. Bring it to a boil and then drop in the fried fish. Cover and simmer on a medium flame for 2-3 minutes.

          Add the kasundi / mustard paste and mix well. Switch off the flame and let it remain covered for 2 minutes. Serve with plain steamed rice.





                          Clean the fish well and marinate them with a pinch of salt and turmeric 
                           powder for 10 minutes. 




                          Heat oil in a pan and fry the fish in batches till light golden in colour.
                          Drain and keep aside.


               
                          Temper the same oil with nigella seeds. Saute for a few seconds and
                          add the turmeric powder, ginger paste and cumin powder mixed with 
                          1/4 cup water.



                          Fry till it leaves the sides of the pan. Add 1 cup water, salt and the 
                          green chilies. 




                          Bring it to a boil and then drop in the fried fish. Cover and simmer 
                          on a medium flame for 2-3 minutes.



                         Add the kasundi / mustard paste and mix well. Switch off the flame 
                         and let it remain covered for 2 minutes. Serve with plain steamed rice.











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