Pabda macher tel jhaal

Name: Pabda macher tel jhaal
Total time: 1200 s
Yield: 4 persons
Cuisine: American
Ingredients: 6 large pabda fish; 1 teaspoon whole garam masala powder; 1 bay leaf; 2 large onion chopped; 9 cloves garlic; 1 " ginger; 2 tomatoes chopped; 1 teaspoon cumin powder; 1 teaspoon turmeric powder; 1 teaspoon red chilli powder; 1 teaspoon garam masala powder; 1/2 teaspoon sugar; 6 tablespoons mustard oil

Uma Pandit @fupi_1975

#goldenapron #post_15
PABDA MACHER TEL JHAAL is a staple Bengali Fish Curry . Pabda is a delicate fish with extremely flavourful flesh .

Uma Pandit @fupi_1975

#goldenapron #post_15
PABDA MACHER TEL JHAAL is a staple Bengali Fish Curry . Pabda is a delicate fish with extremely flavourful flesh .

Saved

Ingredients

20 minutes

4 persons

6large pabda fish
1 teaspoonwhole garam masala powder
1bay leaf
2large onion chopped
9 clovesgarlic
1" ginger
2tomatoes chopped
1 teaspooncumin powder
1 teaspoonturmeric powder
1 teaspoonred chilli powder
1 teaspoongaram masala powder
1/2 teaspoonsugar
6 tablespoonsmustard oil

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Steps

20 minutes

1

Wash and clean fish. Marinate whole fish with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Coat fish with both side and keep aside for 10 minutes.
2

In a grinder add chopped onion, ginger, garlic and tomato make a smooth paste.
3

Heat mustard oil in a pan and fry the fish one by one very carefully. Remove fish from the oil and keep aside.
4

Now add whole garam masala and bay leaf in same oil. Then add the paste fry for 10 minutes.
5

Now add the all spices powder and mix well. Fry till oil separate from masala, about 3 - 4 minutes.
6

Add 1 cup of hot water and bring to boil. Adjust seasoning and boil in high flame.
7

Add fish one at a time and to the boiling curry. Cook for 3 - 5 minutes, covered.
8

Switch off the flame and keep the fish curry on stand by for 10 minutes.
9

Serve with only steam Rice and Enjoyyyyyyyy.