Paabda Maachh er Lanka Chera Jhol/Indian Catfish in a soupy gravy spiked with green chillies

This is a perennial hit in the Bengali kitchen and is even considered a delicacy often served to guests especially if jumbo sized pabda can be procured from market. The delicate fish with a distinct taste has comparatively lesser fish bones making it a safe choice even to serve to kids (who would probably be able to handle this fish with a little help).



  • Pabda maachh/Indian catfish
  • Ginger-garlic paste
  • Turmeric powder
  • Chilli powder
  • Cumin powder
  • Kalo jeere (nigella seeds)
  • Green chillies
  • Mustard-oil (this tastes best with mustard oil, but you can also mix white oil and mustard oil)
  • Salt
  • Coriander leaves (cilantro) – finely chopped — optional.



  • Rub salt and turmeric in the fish
  • Heat oil in a pan and fry the fishes
  • Keep aside
  • Temper oil with nigella seeds and green chillies
  • Now add ginger-garlic paste and fry the masala
  • Mix all the powdered spices in a little water and add to the pan
  • Keep frying
  • Add salt
  • When the masala is cooked, add water for the gravy (the amount of water will depend upon how soupy you want the gravy to be)
  • Bring to a boil
  • Add the fish pieces
  • When it comes to boil again, turn the flame off and serve
  • You may add finely chopped cilantro and green chillies for garnishing.


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