Name: Anarkali Pabda (Pabda fish curry cooked in pomegranate juice) recipe by UMA PANDIT at BetterButter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Ingredients: 200 gm pabda fish; 1/2 cup anar (pomegranate juice); 4 tablespoons mustard oil; 1 teaspoon mustard seed paste; 2 teaspoon chilli powder; 1 teaspoon turmeric powder; 3 green chillies, slit; 2 teaspoon coriander powder; 1 teaspoon garlic paste; 1 teaspoon mustard seed; 2 cup onion paste; 1 teaspoon onion seeds; 1 tablespoon ginger paste; 2 teaspoons honey; Salt to taste

ABOUT Anarkali Pabda (Pabda fish curry cooked in pomegranate juice) RECIPE

Anarkali Pabda is one of the most popular and traditional recipe at my house in West Bengal. My mom cooked this fish with pomegranate juice. This recipe is an easy to make and instant version. Any other fish can also be cooked with this recipe. Eating this dish makes me nostalgic.

Ingredients Serving: 2

200 gm pabda fish
1/2 cup anar (pomegranate juice)
4 tablespoons mustard oil
1 teaspoon mustard seed paste
2 teaspoon chilli powder
1 teaspoon turmeric powder
3 green chillies, slit
2 teaspoon coriander powder
1 teaspoon garlic paste
1 teaspoon mustard seed
2 cup onion paste
1 teaspoon onion seeds
1 tablespoon ginger paste
2 teaspoons honey
Salt to taste

Instructions

Clean and cut the fish, wash it well and remove the excess water, then marinate it with anar juice, turmeric powder and salt.
Keep this aside for 30 minutes.
Heat a pan, mix in 2 tablespoons of oil and shallow fry the marinade fish from both sides until it's slightly brown in colour. Then take it out and keep aside.
Heat up the remaining oil, mix in mustard seeds and kalonji, when it crackles, mix in the ginger, garlic paste and stir fry for a few minutes. Mix in the onion paste and again fry until it's slightly brown in colour.
Then mix in mustard paste, red chilli powder, coriander powder, turmeric powder, and fry the masala nicely until the oil separates.
Add the anar juice and salt, bring it to boil them mix in the shallow fried fish. Then put in the slit green chilies and spread the honey.
Stir fry on a slow flame till the fish gets cooked and the oil starts floating on top of the gravy. Take it out and decorate it with cut green chilies and pomegranates seeds.
Serve it with steamed rice.

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