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Pabda Macher Jhaal Sarse Bata Diye Recipe

Pabda Macher Jhaal Sarse Bata Diye is a popular Indian Side Dish
Author :
On :
Monday, 19 September, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Servings :
Serves 8
Rated 3.5 based on 100 votes

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.


  • 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:

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


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