Tag: Bengali Fish curry

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.

Bengali Pabda Maach Jhal

  • Servings: 4
  • Difficulty: Easy
  • Rating: ★★★★★
  • Print

A light and flavorful Bengali fish curry made with pabda maach (catfish), loved for its delicate taste and bone-free texture.

Pabda Maach is a variety of freshwater catfish found in ponds, lakes, and rivers across India, Bangladesh, and Nepal. The fish is small (about 6–12 inches long), skinless, and very easy to clean.

It is especially popular in Bengali cuisine and is loved for its soft flesh and the absence of small bones, making it easy to eat for children and elders alike. This simple jhol highlights the natural taste of the fish.

Ingredients

  • 500 g pabda maach (cleaned and cut into pieces)
  • 2 tbsp mustard oil
  • 1 medium potato (cut into wedges)
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp red chili powder
  • 1 bay leaf
  • ½ tsp cumin seeds
  • 2 green chilies (slit)
  • Salt to taste
  • 2 cups water
  • Fresh coriander leaves (optional)

Directions

  1. Rub the pabda fish with turmeric and salt and set aside for 5 minutes.
  2. Heat mustard oil in a pan until smoking lightly, then reduce heat.
  3. Fry the fish pieces gently until lightly golden. Remove and set aside.
  4. In the same oil, add cumin seeds and bay leaf; let them splutter.
  5. Add potato wedges and fry for 2–3 minutes.
  6. Add turmeric, cumin powder, chili powder, and salt. Mix well.
  7. Pour in water and let the potatoes cook until tender.
  8. Gently add the fried fish and green chilies.
  9. Simmer for 5–7 minutes until the fish is cooked and the gravy is light.
  10. Turn off heat and garnish with coriander if desired. Serve hot with steamed rice.

Nutrition


Per serving (approx.): 220 calories, 12g fat, 8g carbs, 20g protein

Rita's RecipesLeave a comment

Chital Macher Peti – Traditional Bengali Fish Curry Recipe

Chital Macher Peti is a classic Bengali fish curry traditionally served with steamed rice. Chital ( Chitala Fish) is a big bony fish which is found in the rivers of Bangladesh,Nepal and India. It is also called Knife Fish. I had never seen or heard of before I got married so when I saw the size of the Chital Fish steaks I was really surprised.

The back of the fish (Gada) has too many bones, the fish is scraped out and made into Muitha . This is a delicacy, and cooked in a different way.

The tummy part is called the PETI in Bangla. The bigger the Chital fish the bigger and tastier the Peti.  When you go to buy the fish they usually sell it already cut into half along the spine lengthwise. The stomach part has less bones and is eaten by making curries. the other half is called Gada in Bengali and that has too many bones, so there is a special way to extract the meat and cook it . you can find the recipe for that in this blog. https://dollylahiricooks.com/2021/06/09/chital-maacher-muitha/

The following recipe is my mother in law’s, and she used to call it Macher Roast.

Chital Macher Peti Bengali fish curry made with chital fish stomach served with gravy
Chital Fish
img_5698

Fried Chital Maacher Peti.

I made the Gravy and then cooked the fried fish in the gravy for a bout 5 minutes and then transferred it to a serving dish.

img_5700

 

Ingredients

  • 2 Chital macher peti
  • 2 medium onion, preferably ground
  • 1 tomato grated or pureed,(you can use 1 teaspoon canned puree if you wish)
  • 1/2 cup of mustard oil
  • 4 or 5 green chilies slit a little
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon red chili powder
  • a small piece of cinnamon stick
  • 2 cloves
  • 2 green cardamoms
  • 1/4 teaspoon Garam masala 
  • a pinch of sugar.

How to make the gravy

  • In a big pan or kadai( wok), heat the oil very well, then fry the fish petis lightly.  Remove from the pan and keep aside.
  • Now make the Gravy.
  • Remove some of the oil carefully into a small bowl and keep aside
  • To the remaining oil in the pan, add the green chilies first, after a few seconds add the whole Cinnamon, cloves and cardamom.
  • Add the ground onions, and keep frying till the onions are brown and the oil separates on the sides.
  • Add the tomato puree and fry a bit
  • Add the Turmeric, salt, sugar, chili powder. Keep frying till the raw smell of tomato, and the other spices are gone, and little oil separates on the sides.
  • Add a cup of water, and the graram masala powder, bring it to boil.
  • Once it starts boiling, gently add the fish, cover and reduce the heat. Let it simmer for a couple of minutes, if you can the flip the fish pieces then do so and simmer for a couple of minutes more before switching off the flame
  • Garnish with a few slit green chilies.
  • Serve with cooked white rice

Note.

You can use the same proportions of onions, etc. to make this onion gravy for 4 medium sized pieces of Rui Or Katla maach too.

Chital Macher Peti (Bengali Chital Fish Curry)

  • Servings: 4
  • Difficulty: Medium
  • Print

[recipe_description]
Chital Macher Peti is a traditional Bengali delicacy made from the stomach portion of the Chital or Knife Fish. The rich fish is cooked slowly with aromatic spices to create a flavorful gravy. This classic Bengali fish dish is best enjoyed with hot steamed rice.
[/recipe_description]

[recipe_ingredients]

  • 500 g Chital macher peti (stomach portion of chital fish)
  • 1 onion, finely sliced
  • 1 onion paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1/2 tsp sugar
  • Salt to taste
  • 2 bay leaves (tej patta)
  • 1 small cinnamon stick
  • 3–4 green cardamom
  • 3–4 cloves
  • 2 dry red chilies
  • 3–4 green chilies slit
  • 3 tbsp mustard oil
  • 1/2 cup warm water
  • 1/2 tsp garam masala

[/recipe_ingredients]

[recipe_instructions]

  1. Wash the chital macher peti pieces carefully and pat them dry.
  2. Rub the fish lightly with salt and turmeric and keep aside for 10–15 minutes.
  3. Heat mustard oil in a kadai until hot. Lightly fry the fish pieces and keep aside.
  4. In the same oil add bay leaves, cinnamon, cardamom, cloves, and dry red chilies.
  5. Add sliced onions and fry until golden brown.
  6. Add onion paste, ginger paste, and garlic paste. Cook for a few minutes until the raw smell disappears.
  7. Add turmeric powder, red chili powder, cumin powder, salt, and sugar. Stir well.
  8. Add a little warm water and cook the masala until oil starts separating.
  9. Add the fried fish pieces and gently mix with the gravy.
  10. Cover and cook for about 10 minutes on low heat.
  11. Add slit green chilies and sprinkle garam masala.
  12. Cook until the gravy thickens and oil floats on top.

[recipe_notes]
Serve hot with plain steamed rice for an authentic Bengali meal.

Rita's Recipes1 Comment