Tuesday, August 26, 2014

Pabda Macher Jhol – Pabo Catfish Curry

Anyone who loves fish and love to have at least one piece, that too curried i.e. in a jhol, will not like to have Pabda mach every day. At times, for a change, Pabda mach is cooked at home. Change is a ‘LIKE’ to the taste and change is also good for the one who does the responsible job of cooking at home.
On the lookout for Pabda, it was nice to have this fish. Fed up with the usual rui and katla and chingri, Pabda came as a change. One thing good about this fish is it has only the bone in the middle and no hassle for children to be careful about the bones. It is fleshy and tastes good.

I love to cook this fish in the simplest way. Coming to the making of this dish;

Pabda Mach
Pabda Mach: 4, cleaned, washed and cut into half (8 pieces)


Dhania Powder: 2 ½ heaped tsp.
Red chilli powder: ½ tsp.
Haldi powder: ¾ tsp.
Salt to taste
Tomato: 1 chopped (optional)
Take the powder masalas and salt in a small bowl. Add ½ cup of water, mix well and keep it for later use.

First step:

Rub some haldi powder and salt to the fish pieces.

Heat about 2 tbsp of oil in a kadhai and fry the fish pieces very lightly. Don’t let the outer skin turn brown.

Second step:

To the remaining oil add the masala that has been soaked. Stir fry the spices so that they don’t stick to the bottom of the kadhai. Manage the flame as required.

Add the chopped tomatoes and cook till they lose their rawness.

By now the oil will be separating from the masala.

Add 3 cups of water and let it cook for 6-8 minutes.

Once the gravy starts to thicken, add the fried fish pieces and let it cook for another 2 minutes.

Serve with rice. 

Jhol-bhat and the fish tastes really good.

Sometimes a change is good.

Note: Can add some vegetables like brinjal, green bananas, potatoes, to this jhol. The lighter the curry the better the taste.
Very little oil is used to cook this dish. Healthy indeed!

© gouri guha 2014

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