Name: Paabda Maach’er Tel Jhaal(Catfish spicy gravy) recipe by Runa Ganguly at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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

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

Ingredients Serving: 4

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

Instructions

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
heat 2 tablespoon oil in a wok and sauté the daal vadis for 3-4 minutes on high-medium heat and keep aside
next add the sliced brinjals and shallow fry till golden and slightly tender(do not overfry). keep aside
on medium heat shallow fry each side of marinated fish for a minute or two. keep aside the fried fish
add the remaining oil in the wok next
add the nigella seeds, split greens chillies and tomatoes and sauté over medium heat for 2 minutes
add the remaining turmeric powder, salt to taste and water and sauté on Low heat until the spices look dry
add a cup of hot water . mix and bring the gravy to boil
add the fried fishes gently (separately and not one over the other)
add the sautéed brinjals and lower heat to simmer
allow the fish to cook covered absorbing the flavours
take off from heat once gravy has thickened to desired consistency and garnish with coriander leaves
serve hot with steamed rice

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