Pabda macher jhal

Pabda Maach is a variety of Catfish. They are usually found in fresh water, in ponds and lakes and rivers in India, Bangladesh and Nepal. They are not very big, about 6 to 12 inches in length. They do not have scales, so they are easy to clean. Pabda is very popular among Bengalis, and there are many ways of cooking it. I love it mainly for two reasons. One is for its taste, of course. The second reason is it does not have small bones. It is easy to eat even for my grandchildren.

This recipe is very simple and I think it is perfect for Pabda.

When I buy Pabda, it is usually gutted and cleaned already. All I have to do is wash it well. Then, I sprinkle some salt and turmeric powder on it. I let it marinate for a while, about half an hour. We put salt and turmeric powder on most fish just after washing it so that it does not spoil easily.

First thing we do is fry the fish a little not crisp though. When we make the fish curry with fried fish the fish do not break in the gravy . When frying Pabda please be very careful and stand a little away from the pan as it splatters a lot. Coating the Pabda with a little bit of flour before adding it to the hot oil reduces the splattering. I usually use a plate as as shield and partially cover the pan when frying.

Pabda is a soft fish and cooks very quickly. You have to heat the oil very well before you add the fish. After about 30 seconds, flip it to fry the other side. Then take it out and keep it on a plate. Pour out most of the oil and use only a little to make the gravy. Boil the gravy. Then slide the fried fish in. Let it simmer for a few minutes. Take it off the heat and put it into a serving dish.

INGREDIENTS

• Pabda 2 pieces ( they weighed 175 g. together.)
• Mustard oil 1/2 cup
• For the Tarka ( seasoning) :
• Mouri ( saunf, aniseed ) 1/4 tsp.
• Kalojire ( kalonji, onion seeds)
• Green chilies slit 2 or 3

For the Gravy

• Mirchi (chilli) powder 1/4 teaspoon
• Salt 1/4 teaspoon
• Haldi (turmeric ) powder 1/4 teaspoon
• Tomato puree ( canned) 1 tablespoon or 2 tablespoon of grated fresh tomato
• Water 3/4 cup

Two pieces of Pabda maach which has been fried slightly

These are the ingredients for the Tarka or Seasoning. There is Lanka or green chillies, Mouri ( aniseed), and Kalojire, (Nigella seeds)

Ingredients for the gravy.

1 Tablespoon ofTomato puree,

1/4 teaspoon of each of these, salt, lanka (chili powder), and holud (turmeric powder).

I did not take a photo of the oil. Mustard oil

METHOD

• First clean and wash the fish. Then, put some salt and turmeric powder on it. Rub the fish with the mixture. Keep it aside.
• Take a small bowl and put the tomato paste/ tomato puree, salt, turmeric powder, chili powder and 2 tablespoons of water and mix it well and keep aside
• In a kadai or pan or wok heat the mustard oil till smoking
• Before adding the fish to the hot oil, sprinkle some maida (flour) on it. This step will stop it from splattering too much.
• Fry the fish one at a time. Slide it into the hot oil. Flip it over after a minute or so to fry the other side. Take it out and keep it on a dish then fry the other fish.
• If it splatters too much, reduce the heat a little. Use a lid as a shield to protect your face when flipping.
• Once the fish is fried its time to make the gravy.
• Drain out most of the oil into a bowl and keep about 2 tablespoons in the kadai for the gravy. This oil in the bowl can be used to fry fish later.
• Add the Tarka (seasoning) ingredients to this oil in the Kadai. Then, include 1 green chili slit. Next, add kalojire (Nigella seeds) and Mouri (aniseed).
• Let the chili and the mouri brown a little.
• Add the solution of tomato puree which includes the gravy ingredients that you had made and kept aside in the bowl (Salt, Turmeric powder, chilli powder, and 2 or 3 tablespoons of water)
• Stir fry till the raw small of tomato goes and the oil separates around the sides.
• Add the rest of the water and bring it to boil.
• Add the fried fish and and the slit green chili. Let the fish simmer in the gravy on low heat for about 4 to 5 minutes.
• Your fish is ready to be served. Pour it into a serving dish and serve it hot, with plain steamed rice.
• This dish can be reheated in the microwave oven easily.