Pabda Macher Jhaal Shorshe Bata Diye is a traditional Bengali dish with delectable flavors and a distinct flavor. The mustard seeds in this fish curry gravy give it a sharp flavor.
The non-vegetarian recipe is popular among fish lovers in Kolkata, and this dish is served only on special occasions. With our simple recipe guide, you can make it at home and bring the flavors of Bengal into your kitchen.
The fish is slow cooked to perfection and served as a side dish. When the fish is finished, it is fried in mustard oil and has a thick gravy consistency.
Prep Time- 10mins
Cooking Time- 20mins
Serving- 4
Ingredients:
(Mustard Paste)
Yellow Mustard Seeds- 40gm
Black Mustard Seeds- 40gm
Water for blending
Turmeric- 1/4 tsp
Salt to taste
Coconut Pulp- 60gm
Vinegar- 1tsp
Green Chilli- 2no
(Pabda fish fry)
Pabda Fish (Cat Fish)- 4pcs or 400gm
Turmeric Powder- 1tsp
Salt to taste
Mustard oil- 100ml
(Mustard Gravy)
Cumin Powder- 1tbsp
Red Chilli Powder- 1tbsp
Turmeric Powder- 1/2tbsp
Water for mix
Mix the spices together in water.
Mustard oil- 50gm
Black Cumin Seeds (Kalonji)- 1/2tbsp
Green Chilli- 4no
Coriander Chopped- 20gm
Water as per your gravy
Method of Cooking:
At first soak yellow and black mustard seed in water for 1hr.
Then strain mustard seeds.
Take a blender and add both mustard seeds, turmeric powder, green chilli, coconut pulp, white vinegar, salt, water for blending.
Make a fine paste.
Then Marinate the Pabda fish with salt, turmeric powder.
Take a non stick pan or kadai and fry Pabda fish in mustard oil.
For gravy take a Kadai and add mustard oil.
When oil is heated then add black cumin (Kalonji) in mustard oil.
Then add masala mixture and cook for 4minute in medium heat.
Add little water.
Then add mustard paste and cook for 4-6minute in medium heat.
When masala is cooked then add water as per your gravy.
Add fried Pabda fish into gravy and cooked for 2minute.
Finish with chopped coriander and mustard oil.
Serve with steamed rice.
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