Pabda Macher Jhaal Sarse Bata Diye

Recipe by
Total Time:
30-45 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Pabda Macher Jhaal Sarse Bata Diye is a signature Bengali dish known for its delectable flavours and unique taste. This fish curry gravy is made with mustard seeds and has a sharp taste.

The non-vegetarian recipe is popular throughout Kolkata among the fish lovers and this particular dish is relished on special occasions. You can make it at home with our easy recipe guide and bring flavours of Bengal into your kitchen.

It is served as side dish and fish is slow cooked to perfection. The fish is cooked in mustard oil and has a thick gravy consistency when ready.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 1 kg - pabda fish
  • Salt to taste
  • Turmeric powder - 1/2 tsp
  • 1 bunch - coriander leaves
  • 200 g - mustard oil
  • 1 tsp - black cumin
  • 3 - green chillies, slit
  • For Grinding:
  • 25 g - yellow mustard seeds
  • 25 g - black mustard seeds
  • 7 - green chillies

How to Make Pabda Macher Jhaal Sarse Bata Diye

  • Clean the fish and pat it dry. Marinate with salt, 1 tsp oil and turmeric powder for 10 minutes.
  • Heat 1 tsp oil in a kadai, shallow-fry the fish after covering with a lid and keep aside.
  • Pour 2 tbsp oil in kadai, add 1 tsp of black cumin and put the paste along with green chillies.
  • Pour 1 cup of hot water.
  • When the gravy boils, put the fishes in it and keep it in low flame.
  • When the fish is done garnish it with coriander leaves and simmer for 5 minutes.
  • Serve.