Simple Way to Make Perfect Pabda Maacher Tel Jhaal or Spicy Cut Fish Curry
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Steps to Make Ultimate Pabda Maacher Tel Jhaal or Spicy Cut Fish Curry. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pabda Maacher Tel Jhaal or Spicy Cut Fish Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pabda Maacher Tel Jhaal or Spicy Cut Fish Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pabda Maacher Tel Jhaal or Spicy Cut Fish Curry is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pabda Maacher Tel Jhaal or Spicy Cut Fish Curry estimated approx 15 minutes.
To begin with this recipe, we must first prepare a few components. You can cook Pabda Maacher Tel Jhaal or Spicy Cut Fish Curry using 15 ingredients and 3 steps. Here is how you cook that.
#special Pabda or cut fish is an extremely flavourful fish and very nutritious. The other name for this fish is butter fish as it's flesh is very soft and smooth and non -scaly.This is a traditional Bengali gravy based recipe where onion paste balances mustard paste. Tel jhaal should not taste like fish cooked in mustard paste and also not like korma or kaliya.The combination of both results in a delicious hot and tangy curry to be enjoyed with steamed rice.
Ingredients and spices that need to be Get to make Pabda Maacher Tel Jhaal or Spicy Cut Fish Curry:
- 4 pabda maach or cut fish
- 1 onion paste
- 1 tsp ginger garlic paste
- 1 tsp mustard powder or paste
- 2 tbsp tomato puree
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1 dry red chilli
- 2 green chillies
- 1/4 tsp kalonji or black seeds
- to taste salt
- 1/4 tsp sugar
- 4 tbsp mustard oil
- 1 tbsp coriander leaves chopped
Instructions to make to make Pabda Maacher Tel Jhaal or Spicy Cut Fish Curry
- Clean and wash pabda fish.Smear 1/2 tsp salt,turmeric and 2 tsp mustard oil.Marinate for 10 minutes.Chop onion roughly and make a paste of it alongwith dry red chilli,ginger garlic paste.
- Heat mustard oil and fry fish lightly.Smearing mustard oil on this type of non scaly fish while frying is necessary to avoid spluttering. In the remaining oil sprinkle kalonji. When it crackles, add the ground paste.Add turmeric,red chilli powder,cumin powder,tomato puree,salt and pinch of sugar.Fry well and add the mustard paste.Add the fried fish and 1 cup water.
- Boil for 5 minutes till gravy thickens or coats fish.Adjust gravy according to need.Add green chillies and sprinkle 2 tsp mustard oil.Give it a boil and garnish with chopped coriander.Serve hot with steamed rice in lunch or dinner.
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