Easiest Way to Cook Appetizing Paabda Maach’er Jhaal (Catfish spicy gravy)

Paabda Maach’er Jhaal (Catfish spicy gravy). Pabda Shorshe Posto'r Jhal Pabda Maach'er Jhal Best Pabda Maacher Recipe Sorshe Pabda Jhal Bengali Popular Fish Recipe Indian Catfish in Mustard Sauce Gravy #BongHneshelRecipes #PabdaShorshePostoJhal #Bengalifishrecipes. The pabda machh is one of the most beloved of Bengal's fishes. It is sweet to the taste, flaky, and delicately flavoured.

Its also called pabda macher tel jhol. Pabda fish is a very soft and delicate fish. This fish is quite tasty to eat and easy to prepare. You can have 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. It's 50 ml of Mustard oil.
3. It's 1/2 teaspoon of nigella seeds.
4. Prepare 2 of slit green chillies.
5. Prepare 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. It's 2 teaspoon of turmeric powder.
9. You need to taste of Salt.
10. Prepare Handful of freshly chopped coriander leaves.
11. You need 1 cup of water / as needed.

Hope you are going to love it. Tyangra Maach or Tangra Maachh is a small fresh water fish of the cat-fish family. Nomoskaar Everyone, Welcome to Bong Kitchen, where I will show you how to cook Traditional and Authentic Bengali Dishes, which are both Tasty and Healthy. Pabda Macher Jhol or Pabda Tel Jhaal is Bengali fish curry with No Onion No Garlic.

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!.

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. Boal Macher Jhaal is a Spicy Bengali Fish Curry cooked with Wallago Attu from catfish family. It's an open secret that fish is the soul food for most of the Bengali people. Boal Mach is quite a popular fish in West Bengal, India and Bangladesh.