Pabda Maacher Jhal

Ingredients

  • Pabda fish – 400 gm
  • Brinjal – 100 gm
  • Tomato – 15 gm
  • Coriander leaves – 2 tbsp
  • Green Chillies – 5
  • Sugar – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Salt to taste
  • Black & yellow mustard seeds – 20 gm, soaked for 2 hours
  • Bori – 10 pieces
  • Mustard oil – 3 tbsp
  • Beaten yogurt – 2 tbsp
  • Nigella seeds – 1/4 tsp
  • Beaten yogurt – 2 tbsp

Method –

  1. Coat the fish pieces with 3/4 tsp each of turmeric powder and salt
  2. Grind the soaked mustards seeds, 2 green chillies and 80 ml water to a fine paste
  3. Cut the brinjal into 5 cm long pieces
  4. Chop the tomato
  5. Heat 2 tbsp mustard oil
  6. Fry the boris and set aside
  7. Fry brinjals until golden for about 4 minutes. Set aside
  8. Fry the fish, 1 minute on each side and set aside
  9. Add nigella seeds to the remaining oil
  10. Add the tomato and green chillies
  11. Add the mustard paste
  12. Fry on medium heat for 4 minutes
  13. Add turmeric powder and salt
  14. Add a splash of water and continue frying
  15. Fry until the smell of raw spices is gone for about 6 minutes
  16. Add yogurt and mix well
  17. Add sugar and salt to taste
  18. Add 300 ml hot water for the curry
  19. Add the fried bori and allow it to come to a boil
  20. Add the fried brinjal and simmer on medium heat for 2 minutes
  21. Add the fish and simmer on low heat for 5 minutes
  22. Add coriander leaves and drizzle 1 tsp mustard oil

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