Recipe of Perfect Pabda Maacher Tel Jhaal or Spicy Cut Fish Curry

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Quick Pabda Maacher Tel Jhaal or Spicy Cut Fish Curry. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really 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 prepare a few ingredients. You can cook Pabda Maacher Tel Jhaal or Spicy Cut Fish Curry using 15 ingredients and 3 steps. Here is how you can achieve it.

#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 Prepare to make Pabda Maacher Tel Jhaal or Spicy Cut Fish Curry:

1. 4 pabda maach or cut fish
2. 1 onion paste
3. 1 tsp ginger garlic paste
4. 1 tsp mustard powder or paste
5. 2 tbsp tomato puree
6. 1/2 tsp cumin powder
7. 1/2 tsp turmeric powder
8. 1/4 tsp red chilli powder
9. 1 dry red chilli
10. 2 green chillies
11. 1/4 tsp kalonji or black seeds
12. to taste salt
13. 1/4 tsp sugar
14. 4 tbsp mustard oil
15. 1 tbsp coriander leaves chopped

Instructions to make to make Pabda Maacher Tel Jhaal or Spicy Cut Fish Curry

1. 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.
2. 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.
3. 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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