Pabda Macher Shorshe Jhal is another popular Bengali fish curry that features Pabda fish cooked in a mustard gravy. It's a flavorful and aromatic dish that combines the richness of mustard with the delicate taste of Pabda fish. Here's how you can make Pabda Macher Shorshe Jhal:
Ingredients Pabda Macher Shorshe Jhal :
- Pabda fish pieces
- Mustard seeds
- Mustard oil
- Green chilies, slit
- Turmeric powder
- Red chili powder (optional, for heat)
- Salt to taste
- Tamarind pulp (for sourness)
- Sugar (optional, to balance flavors)
- Water
- Fresh coriander leaves for garnishing
Instructions of making Pabda Macher Shorshe Jhal :
1. Grind mustard seeds with a little water to make a smooth mustard paste. The amount of mustard seeds will depend on the quantity of fish you're using.
2. Marinate the Pabda fish pieces with turmeric powder and salt. Allow them to marinate for about 15-20 minutes.
3. Heat mustard oil in a pan until it reaches its smoking point. Then, let it cool down slightly.
4. Add the marinated fish pieces to the hot oil and fry them until they are lightly golden. Once fried, set them aside.
5. In the same pan, add a bit more mustard oil if needed and heat it.
6. Add the mustard paste and cook it on low heat, stirring continuously, until the raw smell disappears and the oil starts to separate from the paste.
7. Add slit green chilies and sauté for a minute.
8. Mix in turmeric powder and red chili powder (if using).
9. Add water to the pan and bring the mixture to a gentle simmer.
10. Once the mustard gravy is simmering, add the fried fish pieces and tamarind pulp for sourness.
11. If desired, you can add a pinch of sugar to balance the flavors.
12. Let the curry cook on low to medium heat until the fish is fully cooked and the flavors have melded. Adjust the consistency of the gravy by adding more water if necessary.
13. Garnish with fresh coriander leaves.
14. Serve the Pabda Macher Shorshe Jhal with steamed rice, or with Bengali staples like rice cakes (panta bhat) or rice balls (muri ghonto).
As with any traditional dish, there might be slight variations in the preparation method based on individual preferences and regional differences. Enjoy the delightful combination of mustard and Pabda fish in this Bengali curry!
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