Pabda Mach er Jhaal, is a delicious and flavorful Bengali fish curry.
Pabda Mach er Jhaal/Spicy Pabda fish Curry
- Pabda fish- 500g
- Onion- 1 medium sized (thinly sliced)
- Potato- 1 medium sized (Peel and cut in halves. Then slice each half into half moon size)
- Ginger paste- ¾ tsp
- Cumin powder- 1 tsp
- Coriander powder- ½ tsp
- Kashmiri mirch powder – ½ tsp (Optional)
- Nigella seeds/kalojinre/kalonji- ¼ tsp
- Slit green chilies- 8-9
- Turmeric powder
- Mustard oil
- Fresh coriander leaves-1 tsp (chopped)
Rub salt and a tsp of turmeric powder on the freshly washed pieces of Pabda. Heat ¾ cup oil in a deep frying pan/kadai and lightly fry the fishes on medium flame. Use a lid to cover the deep frying pan/kadai at the time of frying, as Pabda spits a lot of hot oil, so stay safe. Keep aside the fried fishes.
Now fry the sliced potatoes, let the potatoes turn golden brown, remove them. Add some more oil in the kadai. There should be 3 tbsp oil in the kadai for making the curry, so add accordingly. For tempering add nigella seeds. Once it splutters add the onions and sauté them till light brown in color. Add green chilies, ginger paste, cumin powder, coriander powder kashmiri mirch powder, salt and ½ tsp of turmeric powder. Fry on medium flame till the masala starts leaving oil. Now add 1 ½ cup of water. Mix and give this a quick boil on high flame. Lower the flame, add fishes and potatoes into this. Mix well, cover and cook until the potatoes are done. Garnish with fresh coriander leaves.
Your yummy Pabda r Jhaal is ready. Serve hot with steamed rice. Enjoy!