Recipe of Delicious Paabda Maach’er Jhaal (Catfish spicy gravy)

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Paabda Maach’er Jhaal (Catfish spicy gravy). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Paabda Maach’er Jhaal (Catfish spicy gravy) Recipe. The pabda machh is one of the most beloved of Bengal's fishes. It is sweet to the taste, flaky, and delicately flavoured.

You can cook Paabda Maach’er Jhaal (Catfish spicy gravy) using 11 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Paabda Maach’er Jhaal (Catfish spicy gravy)

1. It’s 450 grams of paabda maach/cat fish (cut and cleaned).
2. Make ready 50 ml of Mustard oil.
3. Prepare 1/2 teaspoon of nigella seeds.
4. Prepare 2 of slit green chillies.
5. Make ready 1 of large Tomato roughly chopped.
6. You need 5-7 of daal vadis (boris)-optional.
7. You need 2 of medium sized green brinjals (washed and sliced lengthwise).
8. Prepare 2 teaspoon of turmeric powder.
9. It’s to taste of Salt.
10. You need Handful of freshly chopped coriander leaves.
11. Prepare 1 cup of water / as needed.

Being Bengali and being proud of that is not enough for us.When we crave for more clear cut identities we call ourselves Ghoti or Bangal and hence identify(along with many other things) our food and food-habits likewise.It is said-the bangals are all for hot and spicy food.Machcher jhaal is a typical Bengali fish curry.

Paabda Maach’er Jhaal (Catfish spicy gravy) step by step

1. 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.
2. Heat 2 tablespoon oil in a wok and sauté the daal vadis for 3-4 minutes on high-medium heat and keep aside.
3. Next add the sliced brinjals and shallow fry till golden and slightly tender(do not overfry). keep aside.
4. On medium heat shallow fry each side of marinated fish for a minute or two. keep aside the fried fish.
5. Add the remaining oil in the wok next.
6. Add the nigella seeds, split greens chillies and tomatoes and sauté over medium heat for 2 minutes.
7. Add the remaining turmeric powder, salt to taste and water and sauté on Low heat until the spices look dry.
8. Add a cup of hot water. mix and bring the gravy to boil.
9. Add the fried fishes gently (separately and not one over the other).
10. Add the sautéed brinjals and lower heat to simmer.
11. Allow the fish to cook covered absorbing the flavours.
12. Take off heat once the gravy has thickened to desired consistency and garnish with coriander leaves.
13. Serve hot with steamed rice -(Best accompaniment).
14. 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!.

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.

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.Fish cooked in a spicy sauce, flavored with nigella seeds, hot green peppers and cooked in mustard oil is a recipe very close to my heart.Ahhh lanka gulo dekhe ja lagche na…ki shundor rong hoyeche maach er.Ami Tilapia fillet diye kokhono jhal korini, ebar try korbo.