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).
Ingredients:
- 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.
Preparation:
- 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.