Easiest Way to Cook Yummy Pabdar jhal

Easiest Way to Cook Yummy Pabdar jhal Delicious, fresh and tasty.

Pabdar jhal. Pabda Macher Tel Jhaal or Pabda Macher Jhol is a staple Bengali Fish Curry. Pabda is a delicate fish with extremely flavourful flesh. Hence Pabda Macher Kalo Jeerer Jhol is cooked light with minimal usage of spices.

ABOUT Pabda fish curry (pabdar jhal) RECIPE.

Pabda fish curry is a traditional bengoli dish. pabda fish cooked in a spicy thick gravy.

In Tel Jhal we do use both onion paste and mustard paste for the gravy.

You can cook Pabdar jhal using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pabdar jhal

1. Prepare 300 gm of Indian Catfish/Pabda fish.

2. It’s 1 of small potato.

3. It’s 1 of tomato.

4. It’s 5-6 pieces of green chilli.

5. You need 1/3 tbsp of nigella seeds/kalojeera.

6. Prepare 1 tbsp of turmeric powder.

7. Prepare 1/2 tbsp of red chilli powder.

8. Prepare 4-5 of mustard oil/vegetable oil.

9. Prepare 1/2 cup of chopped cilantro.

10. You need to taste of Salt.

11. You need of Water as required.

While cooking you must balance both onion and mustard as both are having a distinct flavor.

The Tel Jhal must not taste like Macher Jhal and also not like Korma or kaliya.

Pabda is a very soft fish which will dissemble if you put it on heat for longer than needed.

Prepare chopped coriander leaves and green chillies meanwhile.

Pabdar jhal step by step

1. Firstly clean fish with water very well, otherwise fish will smell baad. Marinate the fish with 1/2 tbsp turmeric powder and salt. Keep them for atleast 30 minutes..

2. Cut potato into long shape and also chopped the tomato. Slit the green chilies..

3. In the kadai heat oil by high flame. Then reduce the flame to low then add the fishes. Do not add all the fishes in one time, otherwise the fish can not be turned over properly and the fish will be broken. Cover the lid of the kadai and increase the flame. After one minute again lower the flame and open the lid and carefully turn over the fishes. After one minute lower the flame and open the lid and take out the fishes..

4. In the same kadai add nigella seeds/kalojeera and add the cut potatoes. Fry for 1-2 minutes. In the meanwhile in a bowl make paste of turmeric powder, red chilli powder and salt and add into kadai. Also add the chopped tomato. The flame should be medium..

5. Now cook until the smell of raw spices are gone and also oil separates from spices. Add hot water for required gravy..

6. When it comes to boil properly add the fried fish carefully and let them boil. After 2 minutes turn over the fishes and let them boil again. Boil until potatoes are soft. Finally add chopped cilantro and switch off the flame. Serve it hot with steamed rice..

The jhal jhal spicy Sunday Mutton curry has to wait till the temperature drops a little.

My simple recipe of soothing Pabdar jhol or fish broth with kalo jeerey or nigella seeds when served with a sliver of lemon, some steamed rice and a fresh green chili can suit a summer palate spectacularly.

This recipe is not specifically for pabda fish, you can use various kinds of sweet water fishes with it.

This is the staple curry which Bengalis make with Pabda, Rohu, Katla, Telapia,Kajri, etc… The curry is not too rich and brings out the flavor of the fish and imparts a fine taste of mustard to it.

Perhaps the most popular fish recipe is Macher Jhol.