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Best Advice to Cooking Perfect Paabda Maach’er Jhaal (Catfish spicy gravy)

Wishing to dine Paabda Maach’er Jhaal (Catfish spicy gravy) a luxurious restaurant's, but for some reasons are not able to go to restaurants. This page gonna help you with useful procedures on preparing a Paabda Maach’er Jhaal (Catfish spicy gravy) like a famous chef made.

Paabda Maach’er Jhaal (Catfish spicy gravy)

We hope you got insight from reading it, now let's go back to paabda maach’er jhaal (catfish spicy gravy) recipe. To make paabda maach’er jhaal (catfish spicy gravy) you need 11 ingredients and 14 steps. Here is how you achieve it.

To cook an extraordinary Paabda Maach’er Jhaal (Catfish spicy gravy), here are the components needed:

  1. Take 450 grams of paabda maach/cat fish (cut and cleaned).
  2. Provide 50 ml of Mustard oil.
  3. You need 1/2 teaspoon of nigella seeds.
  4. Prepare 2 of slit green chillies.
  5. Use 1 of large Tomato roughly chopped.
  6. Prepare 5-7 of daal vadis (boris)-optional.
  7. You need 2 of medium sized green brinjals (washed and sliced lengthwise).
  8. Provide 2 teaspoon of turmeric powder.
  9. You need to taste of Salt.
  10. You need Handful of freshly chopped coriander leaves.
  11. Use 1 cup of water / as needed.

After preparing the materials, now you are good to cook your appetizing Paabda Maach’er Jhaal (Catfish spicy gravy) by following the instructions below:

  1. 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.
  2. Heat 2 tablespoon oil in a wok and sauté the daal vadis for 3-4 minutes on high-medium heat and keep aside.
  3. Next add the sliced brinjals and shallow fry till golden and slightly tender(do not overfry). keep aside.
  4. On medium heat shallow fry each side of marinated fish for a minute or two. keep aside the fried fish.
  5. Add the remaining oil in the wok next.
  6. Add the nigella seeds, split greens chillies and tomatoes and sauté over medium heat for 2 minutes.
  7. Add the remaining turmeric powder, salt to taste and water and sauté on Low heat until the spices look dry.
  8. Add a cup of hot water. mix and bring the gravy to boil.
  9. Add the fried fishes gently (separately and not one over the other).
  10. Add the sautéed brinjals and lower heat to simmer.
  11. Allow the fish to cook covered absorbing the flavours.
  12. Take off heat once the gravy has thickened to desired consistency and garnish with coriander leaves.
  13. Serve hot with steamed rice -(Best accompaniment).
  14. 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!.

The gravy is prepared with both onion and mustard. Pabda is a freshwater fish with bone and quite easily available in the market nearby at our Gurgaon residence. Fish cooked in a spicy sauce, flavored with nigella seeds, hot green peppers and cooked in mustard oil is a recipe very close to my heart. Ahhh lanka gulo dekhe ja lagche na…ki shundor rong hoyeche maach er. Ami Tilapia fillet diye kokhono jhal korini, ebar try korbo.

Recipe : Paabda Maach’er Jhaal (Catfish spicy gravy)

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step by step to make Paabda Maach’er Jhaal (Catfish spicy gravy)

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