Bengali Pabda Fish Curry with Vegetables

Name: How to cook Bengali Pabda Fish Curry with Vegetables - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Bengali Pabda Fish Curry with Vegetables

#NVW Pabda Fish belongs to the Catfish family.Besides being flavourful, this fish is very nutritious. It has a shiny silver skin so it is also called Butterfish.This version of Pabda Fish Curry is simply tempered with kalonji /kalojeere (nigella seeds)and mixed vegetables like brinjal or parwal or both and cooked light with minimum use of spices .The spices used are turmeric,red chilli powder, tomato puree,slit green chillies and fresh coriander leaves which are the key for this fragrant curry and helps in bringing out the best flavour of Pabda Fish itself.This flavourful curry is best served with steamed rice with a side of dal ( lentil soup), crispy shredded potato fries and some vegetables of choice.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

400 gms

pabda fish

parwal (pointed gourd)sliced

1/2

eggplant sliced

1/2 tsp

turmeric powder

1/4th tsp

red chilli powder

1 tsp

Kashmiri Red Chilli Powder

1/2 tsp

kalonji (nigella seeds)

2 tbsp

tomato puree

3-4

green chillies

4 tbsp

mustard oil or as needed

As needed

salt to taste

1.5 cups

water

1 tbsp

coriander chopped

Cooking instructions

* Step 1

Clean, wash pabda fish and drain out all water. Marinate the fish with 1/4 th tsp salt,1/4 th tsp turmeric powder and 1 tsp mustard oil. Set aside for 10 minutes.Slice eggplant into 2-inch pieces. Chop off the tips of the pointed gourds. Slice vertically into four pieces each. Heat mustard oil in a non-stick pan. Smear salt and fry the eggplant and pointed gourd pieces till light brown. Set aside.

* Step 2

Heat 1 tbsp more oil and sprinkle 1/4 th tsp salt in the oil to prevent tfish from sticking to the pan.The oil should be smoking hot. Reduce flame and gently slide the fish in batches.Cover immediately and increase flame.Being non scaly, this fish has a tendency to splutter.Reduce flame again when one side is fried to light brown.Open lid and carefully flip and increase flame.Cover again and fry the other side.If needed add 1 tbsp more oil and sprinkle kalonji or nigella seeds to the heated oil.

* Step 3

When the seeds splutter, add Kashmiri Red Chilli Powder and lightly toss. Add tomato puree, salt, turmeric, and red chili powder. Adjust salt as it has been added to oil before. Saute for a minute and add the fish and fried vegetables. Add 2 cups water or as needed. Boil for 5 minutes till the fish is cooked. Add a few slit green chilies while cooking.