Recipe: Appetizing Pabda fish curry or pabda macher jhol

Swaadisht Nuskha


Pabda fish curry or pabda macher jhol. The pabda machh is one of the most beloved of Bengal's fishes. It is sweet to the taste, flaky, and delicately flavoured. To top it all off, it is also.

Pabda fish curry or pabda macher jhol Hence Pabda Macher Kalo Jeerer Jhol is cooked light with minimal usage of spices. Surprisingly this version of Pabda Tel Jhaal requires No Onion No Garlic. Pabda is one such fresh water fish, Pabo catfish in English and it has very delicate sweet taste. You can cook Pabda fish curry or pabda macher jhol using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Pabda fish curry or pabda macher jhol

  1. Prepare 4 piece of pabda fish.
  2. You need 1 spoon of ginger paste.
  3. It's 1/2 tsp of chilli paste.
  4. You need 1 spoon of cumin powder.
  5. It's 1/2 tsp of kashmir red chilli.
  6. You need of .some black cumin.
  7. Prepare 3 of green chilli.
  8. It's 1/2 tsp of turmeric.
  9. Prepare to taste of salt.

There are many fishes that don't freeze well, and Pabda is one such. To devour its sweet taste and the flavour, it should be enjoyed fresh and also the size matters here. Pabda like Parshe should be small. Pabda Macher Jhol or Pabda Tel Jhaal is Bengali fish curry with No Onion No Garlic.

Pabda fish curry or pabda macher jhol instructions

  1. Heat the oil and fry the fish..
  2. Add more some oil,heat the oil then add some black cumin.
  3. After 1 minute add ginger paste, chilli paste, cumin powder, kashmir red chilli,salt, turmeric..
  4. Sim the gas and sate well..
  5. After 8-10 minutes add some water..
  6. After 5 minute add fish,green chilli..
  7. After 10 minute switch off the gas and serve it with rice..
  8. Https://youtu.be/nhJggRpR0FY watch the video.

Mildly spicy, flavoured with ginger, cumin seeds & fresh coriander. parshe macher jhal is a bengali everyday fish curry with parshe mach, shorshe bata and shorsher tel, meaning mullet fish, mustard paste and. Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. Unlike in other parts of India, Bengali recipes call for the frying of the main ingredient in mustard oil before it is added to the gravy or curry. Pabda fish curry is a very traditional dish from the Bengal. It is quite spicy and has a thick curry sauce and can be served with plain rice.