Sunday, 3 June 2012

Pabda Kalonji Jhal(Bengali Fish Curry)

Pabda Kalonji Jhal

Ingredients:

3-4 medium size  Pabda Mach or fish
1 tsp of red chili  powder
1 tsp of kalo jeere/kalaunji(nigella seeds)
2 tbsp onion or onion finely chopped

2-3 green chilly slit in between
1 tsp of turmeric powder
3-4 tbs mustard oil for frying fish +2 tbs of mustard oil to make the curry
1 cup of water.

 Salt as per taste
Coriander leaves for garnishing

Method:

Marinate the fish with turmeric and salt , keep aside for half hour
Heat up a Kadai and add mustard oil , fry fish on each side for 5 mints at medium till they are turned little brown . Be Careful while frying Pabda Fish. Take out gently after they are fried.
Clean the pan. Heat 2 tbsp of oil. Add the kalo jeere/kalaunji(nigella seeds/black cumin),  onion pest,  green chilies and fry for a minute. Now add turmeric powder and red chili powder one by one. Stir and mix them well and continue frying on low flame until the oil separate Pour in 2 cups of water and add salt (as per test). When the water boils, place the fishes back to the pan carefully as not to break them. Cover the pan and let it cook for about 7-8 mins.

 Remove from the flame, garnish it with the coriander leaves and serve with warm plane rice.

2 comments:

Ruma Sen said...

Delicious recipe! Easy to make and great results!

Debasis Ghosal said...

Easy to cook & delicious taste

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