Hello, food lovers and culinary adventurers! Today, we’re diving into the vibrant, flavorful world of Bengali cuisine with a star player: Pabda fish curry. If you’re not familiar with pabda macher jhol, let me tell you, you’re in for a treat. This fish, with its delicate flesh and unique flavour, is the perfect canvas for a curry that’s both comforting and packed with punch.

The Pabda Phenomenon

First things first, let’s talk about this amazing fish. Pabda fish, also known as butterfish, has a soft, buttery texture that’s adored in Bengali kitchens. It’s versatile enough to be the hero in various dishes, from a spicy pabda jhal to the ever-popular shorshe pabda. But today, we’re focusing on a recipe that’s straightforward, yet bursting with flavours: the classic pabda macher curry.

Ingredients For Pabda Fish Curry 

Before we get cooking, here’s what you’ll need:

• 500g Pabda fish (Grab it fresh from FreshToHome)
• 2 tablespoons oil (coconut oil for an authentic taste)
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 3-4 cloves garlic, minced
• 1-inch piece ginger, minced
• 2-3 green chillies, slit
• A handful of fresh curry leaves
• 1 tablespoon turmeric powder
• 1 tablespoon red chilli powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon mustard seeds
• 1 cup coconut milk
• 1 cup water
• Juice of 1 lemon
• Salt to taste
• Fresh coriander leaves for garnish

Now that we’ve got our ingredients lined up, let’s get this party started!

Method to the Magic Of Pabda Fish Curry 

1.
Marinate the Fish
Start by sprinkling your pabda fish with turmeric powder, red chili powder, and salt. Give those fish pieces a good rub so they’re nicely coated with the spices. Let them marinate for at least 20 minutes. This step is crucial for infusing the fish with flavor right from the get-go.

 

2.
Prepare the Masala
Heat the oil in a large pot over medium heat. Toss in the mustard seeds and let them pop like tiny fireworks. Follow up with the curry leaves and slit green chilies. Your kitchen should already be smelling heavenly by now!

3.
Cook the Onions
Add the finely chopped onions to the pot and sauté until they turn a lovely golden brown. This is where the magic begins to happen, as the onions form the base of our rich curry.

4.
Add the Aromatics
Throw in the minced garlic and ginger. Sauté for another 2-3 minutes until the raw smell vanishes. These aromatics are the backbone of our curry, adding depth and warmth to the dish.

5.
Tomato Time
Add the chopped tomatoes and cook until they turn soft and mushy. This will take around 5-7 minutes. The tomatoes add a tangy sweetness that balances the heat and spices

6.
Spice It Up
Now, it’s time to bring the heat! Add the remaining turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well and cook for another 2 minutes. The spices should meld together to form a fragrant masala.

7.
Coconut Milk Bliss
Pour in the coconut milk and water. Stir to combine, then bring the mixture to a gentle simmer. The coconut milk adds a creamy richness that’s simply irresistible.

8.
Cook the Fish
Gently add the marinated pabda fish pieces to the simmering curry. Cook for about 10-12 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook, as pabda fish bones are delicate and the flesh cooks quickly.

9.
Final Touches
Add the lemon juice to the curry for a burst of freshness. Taste and adjust the salt if needed. Garnish with fresh coriander leaves, and voila! Your delectable pabda fish curry is ready to serve.

Pabda Fish Curry : A Dish To Remember

This pabda tel jhal is more than just a meal; it’s an experience. The balance of spices, the creamy coconut milk, and the tender fish all come together to create a dish that’s pure comfort in a bowl. Whether you’re new to cooking fish or a seasoned pro, this recipe is sure to impress.

So, grab your ingredients, put on your apron, and let’s bring a little piece of Bengal to your kitchen. Happy cooking, and enjoy your delicious pabda fish jhal!

Bon appétit!

 

SUBMITTED BY:
Nihal Nisar
FreshToHome Customer Since 2020
Fish Fanatic & Proud Son Of A Great Homechef