Friday, November 15, 2013

Pabda in Mustard Sauce | Sorshe Pabda | Bengali Style Pabda Fish Recipe

Another lovely fish recipe from Bengal's kitchen. Pabda , hope you have heard ever the name obviously. Bengali cooking cannot be think without fishes. In Bengal tradition they are the mostly known people who love to eat fishes vigorously in various style. In this particular fish recipe they are eating the same fish in different styles. Like they are preparing Pabda Macher Jhal(Pabda curry without onion garlic), Sorshe Pabda (Pabda in mustard gravy),Pabda Macher Kalia(Pabda Curry with onion,garlic). And all are just exotic an traditional you can say. But I mostly preferred this sorshe Pabda and Pabda curry which is without onion garlic. The last one I will share for another day. Today Shorshe pabda can rock in your kitchen if you try this and I am sure you will love it. I do not need anything else if I have this gravy . Very famous and Traditional fish recipe in any auspicious occasion . So why late ? Try this yummy , exotic pabda recipe with warm plain rice.
Sorshe Pabda

Recipe by Nabanita Das
Prep time: 30 mins
Cook time: 20 mins

Ingredients
  • 4 pcs Pabda Fish 
  • 2/3 tbsp Poppy Seeds
  • 3 tbsp Mustard seeds (white)
  • 1 tbsp Mustard seeds (small)
  • 5/6 Green Chili
  • 1/2 tsp Cumin Seeds
  • 1 tsp Onion seeds
  •  Salt to taste
  •  1/2 Cup Yogurt
  •  3 tbsp Mustard Oil
  • 1 tsp Turmeric Powder
  • 4 tbsp Coriander Leaves finely Chopped
Cooking Directions
  1. Wash the fishes thoroughly.
  2. Marinate fishes with little turmeric powder,1 tsp mustard oil and salt for 15 mins.
  3. Soak poppy seeds,cumin seeds, all mustard seeds, 2 green chili and little salt in warm water for 1/2 an hour and grind them into fine paste.
  4. Mix grounded paste with yogurt .
  5. Heat oil in non stick,add onion seeds,when crackled
  6. Fry fishes in both sides.
  7. Now add spice paste to it mix well.
  8. Add little warm water and mix well ,
  9. Adjust seasoning with salt and simmer with cover for 5 mins 
  10. Finally add rest of the slit green chili , chopped coriander leaves and little raw mustard oil and cover.
  11. Serve with warm plain rice.

1 comment:

Vimitha Anand said...

That curry looks so inviting dear

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