Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, paabda maach’er jhaal (catfish spicy gravy). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Paabda Maach’er Jhaal (Catfish spicy gravy) is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Paabda Maach’er Jhaal (Catfish spicy gravy) is something which I have loved my entire life.
An authentic bengali fish recipe i.e Pabda fish jhal. Pabda macher tel jhal is a popular pabda macher recipe in Bengal. Its also called pabda macher tel jhol.
To begin with this recipe, we must first prepare a few ingredients. You can cook paabda maach’er jhaal (catfish spicy gravy) using 11 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Paabda Maach’er Jhaal (Catfish spicy gravy):
- Take 450 grams paabda maach/cat fish (cut and cleaned)
- Take 50 ml Mustard oil
- Prepare 1/2 teaspoon nigella seeds
- Take 2 slit green chillies
- Take 1 large Tomato roughly chopped
- Make ready 5-7 daal vadis (boris)-optional
- Make ready 2 medium sized green brinjals (washed and sliced lengthwise)
- Take 2 teaspoon turmeric powder
- Get to taste Salt
- Take Handful freshly chopped coriander leaves
- Take 1 cup water / as needed
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. Pabda Macher Tel Jhal is a Bengali gravy based fish curry prepared with Pabda mach or Catfish. The gravy is prepared with both onion and mustard.
Instructions to make Paabda Maach’er Jhaal (Catfish spicy gravy):
- 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
- Heat 2 tablespoon oil in a wok and sauté the daal vadis for 3-4 minutes on high-medium heat and keep aside
- Next add the sliced brinjals and shallow fry till golden and slightly tender(do not overfry). keep aside
- On medium heat shallow fry each side of marinated fish for a minute or two. keep aside the fried fish
- Add the remaining oil in the wok next
- Add the nigella seeds, split greens chillies and tomatoes and sauté over medium heat for 2 minutes
- Add the remaining turmeric powder, salt to taste and water and sauté on Low heat until the spices look dry
- Add a cup of hot water. mix and bring the gravy to boil
- Add the fried fishes gently (separately and not one over the other)
- Add the sautéed brinjals and lower heat to simmer
- Allow the fish to cook covered absorbing the flavours
- Take off heat once the gravy has thickened to desired consistency and garnish with coriander leaves
- Serve hot with steamed rice -(Best accompaniment)
- 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!
Pobierz to zdjęcie Pabda Macher Jhaal Sarse Bata Diye Bengali Mustard Gravy Based Fish Curry Prepared With Pabda Mach Or Pabo Catfish teraz. Szukaj więcej w bibliotece wolnych od tantiem zdjęć stockowych iStock, obejmującej zdjęcia Assam. Machcher jhaal is a typical Bengali fish curry. The machcher jhal recipe is really easy to prepare. The spicy version of Bengali fish curry recipe or machcher jhaal recipe is usually reserved for smaller fish such as telapia, pabda, tangra etc.
So that’s going to wrap this up with this exceptional food paabda maach’er jhaal (catfish spicy gravy) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
