Papda mach er jhal..(falls in the cat fish group)
Papda mach er jhal..(falls in the cat fish group)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, papda mach er jhal..(falls in the cat fish group). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Papda mach er jhal..(falls in the cat fish group) is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Papda mach er jhal..(falls in the cat fish group) is something which I’ve loved my entire life. They’re fine and they look fantastic.

Pabda Curry with Kalo Jeere and Bori or Pabda Macher Tel Jhal is Bengali staple fish curry. No Onion No Garlic is used in this unique curry. Pabda macher jhal is a delicious bengali fish curry cooked with minimal usage of spices.

To begin with this recipe, we must prepare a few ingredients. You can cook papda mach er jhal..(falls in the cat fish group) using 9 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Papda mach er jhal..(falls in the cat fish group):
  1. Prepare 350 gram Papda fish..
  2. Prepare 4 to 5 Green chilies silt length wise
  3. Prepare 1/2 tsp Black cumin seeds
  4. Prepare 5 to 6 Badi.. (optional)
  5. Make ready as needed Mustard oil
  6. Get To taste Salt
  7. Prepare To taste Turmeric powder
  8. Get 1 bunch coriander leaves
  9. Get 2 tbsp And the main ingredient is mustard paste

Chingri Macher Malai Curry - Perfect Bengali Chingrir Malaikari Recipe - Prawn Malai Curry. Pabda Macher Tel Jhal is a Bengali gravy based fish curry prepared with Pabda mach or Catfish. The gravy is prepared with both onion and mustard. Pabda is a freshwater fish with bone and quite easily available in the market nearby at our Gurgaon residence.

Instructions to make Papda mach er jhal..(falls in the cat fish group):
  1. Wash and clean the fish..
  2. Marinate the fish with salt and turmeric powder..
  3. Heat mustard oil in a kadhai..fry the badi and keep it aside.
  4. Fry the fish lightly in mustard oil by covering a lid.
  5. Keep the fish aside
  6. In the remaining oil add black cumin seeds and green chilies..
  7. Allow it to splutter.
  8. Add prepared mustard paste and turmeric powder, add salt.
  9. Add 1 cup water.
  10. Let it boil.Add the fish and badi.
  11. Cook it in low flame by covering a lid.
  12. After 2 to 3 minutes add coriander leaves and green chilies. And dazzle some mustard oil..
  13. Serve hot with boiled rice.

Recently while hopping through profiles of my niece's classmates, I came across an album of a boy studying in class XI in one of the most reputed schools of India. Apparently he posted pics of his Shantiniketan visit with captions and comments. Back to Bengalis favorite dish - fish ! Pabda is one of the many sweet water fishes that Bengalis love to eat. It's a very delicate fish, known as Pabo Catfish in English.

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