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.