How to Prepare Speedy Paabda Maach’er Jhaal (Catfish spicy gravy)

Hello everybody, I hope you are having an amazing day. Today I will show you how to prepare a distinctive dish, Paabda Maach’er Jhaal (Catfish spicy gravy). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Paabda Maach’er Jhaal (Catfish spicy gravy) Recipe. Pabda fish in Poppy Mustard Sauce,Pabda Macher Jhal,Catfish Recipe, Pabda Mach, Catfish, Pabda recipe, pabda macher recipe Bangladeshi, pabda fish recipe, pabda fish, pabda maach, catfish farming, catfish cutting, catfish catching, catfish curry. The pabda machh is one of the most beloved of Bengal's fishes.

You can have Paabda Maach’er Jhaal (Catfish spicy gravy) using 11 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Paabda Maach’er Jhaal (Catfish spicy gravy)

1. You need 450 grams of paabda maach/cat fish (cut and cleaned).
2. You need 50 ml of Mustard oil.
3. Prepare 1/2 teaspoon of nigella seeds.
4. It’s 2 of slit green chillies.
5. You need 1 of large Tomato roughly chopped.
6. It’s 5-7 of daal vadis (boris)-optional.
7. You need 2 of medium sized green brinjals (washed and sliced lengthwise).
8. Take 2 teaspoon of turmeric powder.
9. Take to taste of Salt.
10. Make ready Handful of freshly chopped coriander leaves.
11. Prepare 1 cup of water / as needed.

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.The gravy is prepared with both onion and mustard.

Paabda Maach’er Jhaal (Catfish spicy gravy) step by step

1. 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.
2. Heat 2 tablespoon oil in a wok and sauté the daal vadis for 3-4 minutes on high-medium heat and keep aside.
3. Next add the sliced brinjals and shallow fry till golden and slightly tender(do not overfry). keep aside.
4. On medium heat shallow fry each side of marinated fish for a minute or two. keep aside the fried fish.
5. Add the remaining oil in the wok next.
6. Add the nigella seeds, split greens chillies and tomatoes and sauté over medium heat for 2 minutes.
7. Add the remaining turmeric powder, salt to taste and water and sauté on Low heat until the spices look dry.
8. Add a cup of hot water. mix and bring the gravy to boil.
9. Add the fried fishes gently (separately and not one over the other).
10. Add the sautéed brinjals and lower heat to simmer.
11. Allow the fish to cook covered absorbing the flavours.
12. Take off heat once the gravy has thickened to desired consistency and garnish with coriander leaves.
13. Serve hot with steamed rice -(Best accompaniment).
14. 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!.

Here fresh Bata fishes are simmered in flavourful mustard gravy.Pabda Shorshe Posto'r Jhal Pabda Maach'er Jhal Best Pabda Maacher Recipe Sorshe Pabda Jhal Bengali Popular Fish Recipe Indian Catfish in Mustard Sauce Gravy #BongHneshelRecipes #PabdaShorshePostoJhal #Bengalifishrecipes.Pabda Macher Jhol or Pabda Tel Jhaal is Bengali fish curry with No Onion No Garlic.

Pabda is a freshwater fish with bone and quite easily available in the market nearby at our Gurgaon residence.Boal Macher Jhaal is a Spicy Bengali Fish Curry cooked with Wallago Attu from catfish family.It's an open secret that fish is the soul food for most of the Bengali people.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.