Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, paabda maach’er jhaal (catfish spicy gravy). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Paabda Maach’er Jhaal (Catfish spicy gravy) is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Paabda Maach’er Jhaal (Catfish spicy gravy) is something which I have loved my entire life.
An authentic bengali fish recipe i.e Pabda fish jhal. Pabda macher tel jhal is a popular pabda macher recipe in Bengal. Its also called pabda macher tel jhol.
To begin with this recipe, we have to prepare a few components. You can cook paabda maach’er jhaal (catfish spicy gravy) using 11 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Paabda Maach’er Jhaal (Catfish spicy gravy):
- Take 450 grams paabda maach/cat fish (cut and cleaned)
- Prepare 50 ml Mustard oil
- Prepare 1/2 teaspoon nigella seeds
- Make ready 2 slit green chillies
- Prepare 1 large Tomato roughly chopped
- Take 5-7 daal vadis (boris)-optional
- Take 2 medium sized green brinjals (washed and sliced lengthwise)
- Get 2 teaspoon turmeric powder
- Prepare to taste Salt
- Make ready Handful freshly chopped coriander leaves
- Make ready 1 cup water / as needed
Surprisingly this version of Pabda Tel Jhaal requires No Onion No Garlic and No It has no scales and one large bone in the middle. But unlike large catfish it has some tiny. 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.
Instructions to make Paabda Maach’er Jhaal (Catfish spicy gravy):
- Marinate the fish with 1/2 teaspoon turmeric powder,a pinch of salt and 1 teaspoon mustard oil and keep aside for 15-20 minutes
- Heat 2 tablespoon oil in a wok and sauté the daal vadis for 3-4 minutes on high-medium heat and keep aside
- Next add the sliced brinjals and shallow fry till golden and slightly tender(do not overfry). keep aside
- On medium heat shallow fry each side of marinated fish for a minute or two. keep aside the fried fish
- Add the remaining oil in the wok next
- Add the nigella seeds, split greens chillies and tomatoes and sauté over medium heat for 2 minutes
- Add the remaining turmeric powder, salt to taste and water and sauté on Low heat until the spices look dry
- Add a cup of hot water. mix and bring the gravy to boil
- Add the fried fishes gently (separately and not one over the other)
- Add the sautéed brinjals and lower heat to simmer
- Allow the fish to cook covered absorbing the flavours
- Take off heat once the gravy has thickened to desired consistency and garnish with coriander leaves
- Serve hot with steamed rice -(Best accompaniment)
- My tip:you may use normal brinjal if you do not get green ones.they are slim with less flesh as compared to normal brinjal amd here quick quickly, besides tasting just right!
Pobierz to zdjęcie Pabda Macher Jhaal Sarse Bata Diye Bengali Mustard Gravy Based Fish Curry Prepared With Pabda Mach Or Pabo Catfish teraz. Szukaj więcej w bibliotece wolnych od tantiem zdjęć stockowych iStock, obejmującej zdjęcia Assam. Machcher jhaal is a typical Bengali fish curry. The machcher jhal recipe is really easy to prepare. The spicy version of Bengali fish curry recipe or machcher jhaal recipe is usually reserved for smaller fish such as telapia, pabda, tangra etc.
So that’s going to wrap it up with this special food paabda maach’er jhaal (catfish spicy gravy) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
