Pabda Macher Tel Jhaal

Name: Pabda Macher Tel Jhaal
Total time: 900 s
Yield: 2 servings 2 servings
Cuisine: Indian
Ingredients: 2 medium size pabda fish; 1/2 tsp nigella seeds (kalonji); as per taste Salt; 1 tsp turmeric; 1 tsp red chilli powder; 6-8 tsp mustard oil; 2 tsp finely chopped coriander leaves; 1 tsp cumin powder; 4 daler bodi (daal vadi); 1/2 sugar; 1 grated tomato; as per requirement Water

Arpita Majumder @cook_15443663

#indiankitchen
Macher jhol is a staple Bengali fish curry. Pabda is a delicate fish with extremely flavourful flesh. Pabda macher tel jhal requires onion, garlic . The masala and fresh coriander leaves are key for this fragrant curry to bring the best flavour from the pabda itself. This simple pabda curry is enjoyed with steamed rice.

Arpita Majumder @cook_15443663

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Ingredients

15 minutes

2 servings 2 servings

2medium size pabda fish
1/2 tspnigella seeds (kalonji)
as per tasteSalt
1 tspturmeric
1 tspred chilli powder
6-8 tspmustard oil
2 tspfinely chopped coriander leaves
1 tspcumin powder
4daler bodi (daal vadi)
1/2sugar
1grated tomato
as per requirementWater

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Steps

15 minutes

1

Wash the fish thoroughly and smear on them a generous amount of salt and turmeric powder. Keep aside for 10 minutes. Heat a kadhai and add the mustard oil fry the daler bodi and keep aside.
2

Once the oil is smoking hot, carefully place the fish and fry just 3 - 4 minutes one each side.Remove the fishes from the pan with a slotted spoon.
3

Add nigella seed (kalonji) and let the seeds splutter.
4

Add grated tomato, salt, turmeric powder, cumin powder, red chilli powder and Add water as per requirement.
5

Cook for 8 - 10 minutes. Carefully dip the fish in the gravy.
6

Add the fried daler bodi, sugar and chopped coriander leaves. Cook for 5 minutes, and switch off the heat.
7

Ready to serve with steamed rice.