Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, paabda maach’er jhaal (catfish spicy gravy). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
The delicate fish with a distinct taste has comparatively lesser fish bones making it a safe choice even to serve to kids (who would probably be able to handle this fish with a little help). Pabda macher tel jhal is a popular pabda macher recipe in Bengal. Its also called pabda macher tel jhol.
Paabda Maach’er Jhaal (Catfish spicy gravy) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Paabda Maach’er Jhaal (Catfish spicy gravy) is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have paabda maach’er jhaal (catfish spicy gravy) using 11 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Paabda Maach’er Jhaal (Catfish spicy gravy):
- Prepare 450 grams paabda maach/cat fish (cut and cleaned)
- Make ready 50 ml Mustard oil
- Make ready 1/2 teaspoon nigella seeds
- Make ready 2 slit green chillies
- Make ready 1 large Tomato roughly chopped
- Get 5-7 daal vadis (boris)-optional
- Prepare 2 medium sized green brinjals (washed and sliced lengthwise)
- Prepare 2 teaspoon turmeric powder
- Make ready to taste Salt
- Prepare Handful freshly chopped coriander leaves
- Take 1 cup water / as needed
Pabda Macher Jhol or Pabda Tel Jhaal is Bengali fish curry with No Onion No Garlic. Surprisingly this version of Pabda Tel Jhaal requires No Onion No Garlic and No It has no scales and one large bone in the middle. But unlike large catfish it has some tiny. Pabda Macher Tel Jhal is a Bengali gravy based fish curry prepared with Pabda mach or Catfish.
Steps to make Paabda Maach’er Jhaal (Catfish spicy gravy):
- Marinate the fish with 1/2 teaspoon turmeric powder,a pinch of salt and 1 teaspoon mustard oil and keep aside for 15-20 minutes
- Heat 2 tablespoon oil in a wok and sauté the daal vadis for 3-4 minutes on high-medium heat and keep aside
- Next add the sliced brinjals and shallow fry till golden and slightly tender(do not overfry). keep aside
- On medium heat shallow fry each side of marinated fish for a minute or two. keep aside the fried fish
- Add the remaining oil in the wok next
- Add the nigella seeds, split greens chillies and tomatoes and sauté over medium heat for 2 minutes
- Add the remaining turmeric powder, salt to taste and water and sauté on Low heat until the spices look dry
- Add a cup of hot water. mix and bring the gravy to boil
- Add the fried fishes gently (separately and not one over the other)
- Add the sautéed brinjals and lower heat to simmer
- Allow the fish to cook covered absorbing the flavours
- Take off heat once the gravy has thickened to desired consistency and garnish with coriander leaves
- Serve hot with steamed rice -(Best accompaniment)
- My tip:you may use normal brinjal if you do not get green ones.they are slim with less flesh as compared to normal brinjal amd here quick quickly, besides tasting just right!
The gravy is prepared with both onion and mustard. Pabda is a freshwater fish with bone and quite easily available in the market nearby at our Gurgaon residence. Aar Maacher Jhaal - Catfish in a spicy mustard gravy Hi friends, Today we are making a famous Bengali fish curry dish - Sorshe Pabda. Pobierz to zdjęcie Pabda Macher Jhaal Sarse Bata Diye Bengali Mustard Gravy Based Fish Curry Prepared With Pabda Mach Or Pabo Catfish teraz. Szukaj więcej w bibliotece wolnych od tantiem zdjęć stockowych iStock, obejmującej zdjęcia Assam.
So that is going to wrap it up for this special food paabda maach’er jhaal (catfish spicy gravy) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
