Pabda Macher Jhol is a staple Bengali Fish Curry. Pabda is a delicate fish with extremely flavourful flesh. Check out the Ingredients and Method of cooking Pabda Macher Jhol.
|| Ingredients ||
- 4 Butter fish (Pabda)
- 4 tbsp of mustard oil
- 4 tbsp of chopped coriander leaves
- ½ Tea spoon of black cumin
- 6 Sliced green chillies
- Salt according to taste
- 2 tsp of turmeric powder
|| Method of Cooking ||
- Take four Pabda fish, wash them clean. Remove the jaws of the fish. Sprinkle Salt and turmeric powder on the fish and leave them aside for a while.
- Heat four tablespoons of mustard oil in the pan, heat it, add the black cumin and turmeric powder, add some water, and add sliced green chilies.
- Now put the fish in the pan, Sim the flame. Let the fish boil and soften, turn the fishes softly on the other side, do it very carefully, so that the fishes does not break.
- Add salt, add coriander leaves profusely. See that the gravy do not dry up. Pour the fishes along with the gravy on a flat dish.Decorate the dish with more chopped coriander leaves and sliced green chillies.
