Thursday, Dec 20 2007

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Pabda Macher Jhaal Sarse Bata Diye

By Lipika

Ingredients

Pabda Fish is also treated as special fish item in Bengali Dish.

1 kg pabda fish (cut into half, if it is big)
Salt and turmeric to taste.
1 bunch of Coriander leaves for garnishing
200gms Mustard Oil
1 tsp Kala jeera.
2-3 Green chillies slitted to be put with Kalajeera .

For Grinding:
25 gms yellow mustard seeds
25 gms black mustard seeds
6-7 green chillies

Method:

1. Clean the fish and pat it dry and marinate with salt, 1 tsp oil and turmeric powder.
2. Keep it for marination at least for 10 minutes.
3. Heat the 1 tsp oil in kadai
4. Shallow fry the fish by covering with lid. his fish should be always fried by covering with lid.
5. Keep aside the fishes
6. Add 2 tbsp oil in kadai
7. Put 1 tsp of kalajeera and put the paste along with green chillies.
8. Put 1 cup of hot water for boiling.
9. After it starts boiling put the fishes in it and keep it in slow flame for sometime.
10. when the fish boils garnish it coriander leaves and simmer it for 5 minutes.
11. Serve it with Fine Rice (Not Dehradun or Basmati Rice)

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