It is a fact that Bengalis are ardent food lovers and Fish tops the list of their favourites . Today's fish Pabda is not only good to taste but it has also got a single set of backbone in the middle, making it hassle free while eating. It tastes delicious when cooked as a gravy with Kalo Jeere ( English). So here goes, my post of a fish preparation after a long time.
4 pieces of Pabda fish
1 Onion, ground to paste
1/2 tsp nigella seeds(whish is also called Kalo jeera in Bengali)
1/2 tsp Turmeric powder
1/2 tsp Red chilly powder
2 Green chillies
Fresh coriander (a handful)
Salt to taste
1 cup Water
Clean and wash fish pieces, pat them dry. Sprinkle some salt, turmeric on the fish, mix well and keep aside for 15 minutes.
Heat mustard oil in a broad frying pan (so that the fish doesn't break from the middle while frying). When the heat is on smoking point, reduce the flame and fry the fishes in batches for 2-3 minutes on both the sides. Keep aside.
|fried pabda fishes|
|Photo source: http://www.arzoomag.com/food/masala-guide/|
Now reduce the oil quantity from the pan, and add kalo jeera, let it splutter. Add green chillies, onion paste and fry for a minute. Add turmeric powder, red chilli powder and fry well for a minute on medium heat. Now add water and boil this on high flame till you get first boil. Then reduce the heat and add fish pieces. Adjust the salt, cover and cook for about 5-8 minutes. Remove from heat, garnish with chopped coriander leaves and serve hot with hot steamed rice.