Pabda Macher Jhol
Butter catfish (pabda) in a thin, pungent mustard-and-green chilli broth — pabda's buttery, unctuous flesh makes it one of the most prized everyday fish of Bengal, its natural fat enriching even the sparest gravy.
Cuisines
Bengali
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 4 | pabda fish |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 2 tablespoons | mustard oil |
| 1 teaspoon | panch phoron |
| 2 cups | water |
| 1 medium | potato, peeled and cubed |
| 1 medium | tomato, chopped |
| 1 teaspoon | ginger paste |
| 2 green | chilies, slit |
| 1 teaspoon | cumin powder |
| salt | to taste |
| fresh | coriander leaves, for garnish |
Instructions
- 1 Clean the pabda fish and marinate with half of the turmeric powder, red chili powder, and salt. Set aside for 15 minutes.
- 2 Heat mustard oil in a pan until it starts to smoke. Fry the marinated fish lightly on both sides. Remove and set aside.
- 3 In the same oil, add panch phoron and let it splutter.
- 4 Add the cubed potatoes and sauté until they start to turn golden.
- 5 Add chopped tomatoes, ginger paste, green chilies, remaining turmeric powder, cumin powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
- 6 Pour in the water and bring it to a boil.
- 7 Add the fried fish to the boiling curry and let it simmer for about 10 minutes or until the potatoes are cooked through.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For an authentic flavor, use mustard oil and serve with steamed rice.