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Shorshe Pabda: A Spicy Bengali Fish Curry


Mar 16, 2016

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Medium

INGREDIENTS

    2 pieces of pabda
    1 tsp nigella seeds
    1 tsp turmeric powder
    2 tbsp mustard paste (made with 2 tsp black mustard, 2 tsp yellow mustard, green chili and salt)
    2 green chilies
    3 tbsp mustard oil
    2 tbsp coriander leaves, chopped
    Salt to taste

DIRECTIONS

A traditional fish curry prepared with pabda (variety of catfish) fish in a mustard sauce.

Method:

1. Apply turmeric and salt to the fish.

2. Heat oil in a non-stick pan. Fry the fish from both sides. Drain and keep aside.

3. Add some more oil in the pan. Add the nigella seeds and allow it to splutter.

4. Add the prepared mustard paste and turmeric powder.

5. Cook till the moisture dries. Add water, salt to taste and green chilies. Bring the gravy to a boil.

6. Add the fried fish and cook till the gravy reduces.

7. Drizzle some mustard oil and garnish with coriander leaves.

About Ananya BanerjeeFollow On

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Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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