Paabda Maach’er Tel Jhaal(Catfish spicy gravy) | How to make Paabda Maach’er Tel Jhaal(Catfish spicy gravy)

By Runa Ganguly  |  26th Feb 2018  |  
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  • Paabda Maach’er Tel Jhaal(Catfish spicy gravy), How to make Paabda Maach’er Tel Jhaal(Catfish spicy gravy)
Paabda Maach’er Tel Jhaal(Catfish spicy gravy)by Runa Ganguly
  • Prep Time

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

0

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About Paabda Maach’er Tel Jhaal(Catfish spicy gravy) Recipe

Spicy Paabda Maach’er Jhaal is a traditional Bengali delicacy enjoyed during monsoon, when the river bodies are flooded with fresh and sweet paabda/catfish. cooked in choicest of spices, this gravy will appeal to anyone who tries it once

Paabda Maach’er Tel Jhaal(Catfish spicy gravy)

Ingredients to make Paabda Maach’er Tel Jhaal(Catfish spicy gravy)

  • 450 gms paabda Maach (cut and cleaned)
  • 50 ml mustard oil
  • 1/2 teaspoon nigella seeds
  • 2 slit green chillies
  • 1 large tomato roughly chopped
  • 5-7 daal vadis (boris)- optional
  • 2 medium sized green brinjals (washed and sliced lengthwise)
  • 2 teaspoon turmeric powder
  • salt to taste
  • Handful of fresh coriander leaves
  • a cup of water as needed

How to make Paabda Maach’er Tel 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 from heat once gravy has thickened to desired consistency and garnish with coriander leaves
  13. serve hot with steamed rice

My Tip:

This fish is very delicate and quick cooking. So shallow fry for few minutes only

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