Monday, 11 June 2012

Pabda Hariyali / Pabda Dhone Pata Bata –r Jhol (Bengali Fish Curry)


5-6 large Pabda Mach or fish
½ tsp of red pepper powder
½ tsp of cumin powder
2-3 tsp of kalo jeere/kalaunji(nigella seeds)
1 tsp of turmeric powder
100 gms Coriander & 1 small bunch Pudina leaves
Green Chili 4 pieces (slit)
3-4 tbs mustard oil for frying fish +2 tbs of mustard oil to make the curry
1 cup of water or vegetable stock

Marinate the fish with turmeric and salt , keep aside for half hour
Heat up a Kadai (pan) and add mustard oil , fry fish on each side for 5 mints at medium till they are turned little brown . Be Careful while frying Pabda Fish. Take out gently after they are fried .
New grind to Coriander and pudina leaves together with the water and make pest.
Clean the pan. Heat 2 tbsp of oil. Add the kalo jeere/kalaunji(nigella seeds/black cumin).
Now add the coriander and pudina pest, turmeric , cumin powder and green chili . Stir and mix them well and continue frying on low flame until the oil separate Pour in 2 cups of water and add salt (as per test). When the water boils, place the fishes back to the kadai (pan) carefully as not to break them. Cover the pan and let it cook for about 10 mints. Take out when the gravy is thick , serve with warm cooked rice .

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