Pabda Macher Jhal

Bengali Food cannot be imagined without an array of fish curries. Pabda Fish is a light subtle tasting river fish that is relished by Bengalis and is considered as the go-to fish dish. The present dish marries well with boiled rice and equally tastes fantastic with roti or phulkas. The light taste of the fish and the pungentness of  mustard powder stands as an example of culinary mis-matches that taste just Perfect. The Dish is for two people.

Goes Well with: Boiled Rice, Nan, Roties or Phulkas

Pointers:

• Though ready to use Mustard powders are available in market, it is best to grind your own powder. Simply take the desired amount of mustard seeds (black one and not the Yellow) grind it and store in sterilised and dry glass jars.Store away from direct sunlight. 
• Chillies can be troublesome. Understand how much chilly you want in your dish. For example if you want heavily spiced crush the chillies, cut the chillies into pieces if you want milder and for subtle hint that can be moderated from person to person simply slightly slit the chillies. 
• Fishes are natures source of zinc, magnesium and omega3. However, finding the right fish can be cumbersome. As far as pabda is concerned check whether the belly of the fish is swollen - this would mean that there are eggs inside, and that the fish will not taste great.

Time Taken: 10-15 minutes

Ingredients: 

 

2 Full Sized and cleaned Pabda

4 green chillies slit till centre

1/4 tsp onion seeds/ Kalongi/ kala jeera

1 tbsp Turmeric

1/2 tbsp Mustard powder

1tbsp Mustard Oil/refined oil

salt to taste 

water to cook

Method:

• Put turmeric in a small bowl/ katori add water to it, in a thin consistency. Keep aside.
• Put mustard powder in a small bowl/Katori add water to it submerge and keep aside.
• Take a wok or Kadahi heat it and add oil in it. once the oil is hot add the onion seeds to it along with the chillies. Do not let the chillies splutter and immediately add the Turmeric water mixture gently into the oil. Let it simmer till  the oil surface itself.
• Once the oil comes up add the fish (do not fry the fish) and salt to taste, if required add some more water but do not add a lot of water- this will spoil the consistency of the curry. Bring it to boil.
• Once the water is about to boil add the mustard powder and water mixture to the curry. Let all Ingredients boil together and reduce to desired consistency preferably slightly dense. 
• Enjoy your curry with rice.

In another version you can fry some brinjals/aubergines/eggplants, that are cut length-wise and add to the curry and then boil  it.