Pabda Macher 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. So check out the step by step pictorial recipe 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 fish well & marinate with a pinch of salt & turmeric powder for
                          10 minutes. 

                          Heat oil & fry fish in batches till light golden in colour. Drain &
                          keep aside.

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

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

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

                         Add kasundi / mustard paste & mix well. Switch off the flame & let it
                        remain covered for 2 minutes. 

                                Serve with plain steamed rice.