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| Pabda Kalonji Jhal |
3-4 medium size Pabda Mach or fish
1 tsp of red chili powder
1 tsp of kalo jeere/kalaunji(nigella seeds)
2 tbsp onion or onion finely chopped
2-3 green chilly slit in between
1 tsp of turmeric powder
3-4 tbs mustard oil for frying fish +2 tbs of mustard oil to make the curry
1 cup of water.
Salt as per taste
Coriander leaves for garnishing
Method:
Marinate the fish with turmeric and salt , keep aside for half hour
Heat up a Kadai 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.
Clean the pan. Heat 2 tbsp of
oil. Add the kalo jeere/kalaunji(nigella seeds/black cumin), onion
pest, green chilies and fry for a minute.
Now add turmeric powder and red chili powder one by one. 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
pan carefully as not to break them. Cover the pan and let it cook for about 7-8
mins.Marinate the fish with turmeric and salt , keep aside for half hour
Heat up a Kadai 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.
Remove from the flame, garnish it with the coriander leaves and serve with warm plane rice.
