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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, paabda maach’er jhaal (catfish spicy gravy). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Paabda Maach’er Jhaal (Catfish spicy gravy) is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Paabda Maach’er Jhaal (Catfish spicy gravy) is something that I have loved my whole life.

The pabda machh is one of the most beloved of Bengal's fishes. It is sweet to the taste, flaky, and delicately flavoured. To top it all off, it is also.

To begin with this particular recipe, we must first prepare a few ingredients. You can have paabda maach’er jhaal (catfish spicy gravy) using 11 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Paabda Maach’er Jhaal (Catfish spicy gravy):
  1. Prepare 450 grams paabda maach/cat fish (cut and cleaned)
  2. Make ready 50 ml Mustard oil
  3. Prepare 1/2 teaspoon nigella seeds
  4. Take 2 slit green chillies
  5. Prepare 1 large Tomato roughly chopped
  6. Take 5-7 daal vadis (boris)-optional
  7. Prepare 2 medium sized green brinjals (washed and sliced lengthwise)
  8. Prepare 2 teaspoon turmeric powder
  9. Prepare to taste Salt
  10. Make ready Handful freshly chopped coriander leaves
  11. Take 1 cup water / as needed

The traditional Bengali Dish Parshe Maach er Jhaal. This time I've prepared the tradional Bengali dish Parshe Maach er Jhaal. It is a simple yet spicy and delicious recipe. If you enjoy the video hit the LIKE button don't forget to SUBSCRIBE.

Steps to make Paabda Maach’er Jhaal (Catfish spicy gravy):
  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!

Pabda Macher Jhol or Pabda Tel Jhaal is Bengali fish curry with No Onion No Garlic. Surprisingly this version of Pabda Tel Jhaal requires No Onion No Garlic and No It has no scales and one large bone in the middle. But unlike large catfish it has some tiny. Pabda Macher Tel Jhal is a Bengali gravy based fish curry prepared with Pabda mach or Catfish. The gravy is prepared with both onion and mustard.

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