Got some jumbo Pabda machh today....ideal to make a satisfying sorshe pabda..
Wash and pat dry the fish. Add salt and turmeric powder and keep aside for 15 minutes.
Make a fine paste of mustard and poppy seeds with green chilli and salt.
Fry the fish carefully on both sides in mustard oil.
In the same oil ( you may need to add some more), add the garlic paste with some salt and fry for 30 seconds. Now add the mustard paste and fry for some time over low heat till oil comes out of it.
Add salt, sugar, turmeric, jeera powder and chilli powder and mix well.
Add 1 cup of water and once it starts boiling, add the lightly fried fishes carefully. Donot stir too much though.
Keep covered and boil for 10 minutes over low heat. Adjust the seasoning.
Add some green chillies and remove from heat. Keep covered. An authentic bengali recipe is ready to be served.
Ingredients
- Pabda Fish - 8 pcs
- Mustard Seeds - 3 tbsp
- Poppy Seeds - 1 tbsp
- Garlic Paste - 1 tbsp
- Green Chilli - 6 ( or more )
- Cumin Powder - 1 tsp
- Turmeric Powder - As required
- Sugar - 1 tsp
- Kasmiri Chilli Powder - 1 tsp
- Salt - As required
Wash and pat dry the fish. Add salt and turmeric powder and keep aside for 15 minutes.
Make a fine paste of mustard and poppy seeds with green chilli and salt.
Fry the fish carefully on both sides in mustard oil.
In the same oil ( you may need to add some more), add the garlic paste with some salt and fry for 30 seconds. Now add the mustard paste and fry for some time over low heat till oil comes out of it.
Add salt, sugar, turmeric, jeera powder and chilli powder and mix well.
Add 1 cup of water and once it starts boiling, add the lightly fried fishes carefully. Donot stir too much though.
Keep covered and boil for 10 minutes over low heat. Adjust the seasoning.
Add some green chillies and remove from heat. Keep covered. An authentic bengali recipe is ready to be served.
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