BetterButter App

Recipes, Food Community & Kitchenwares


For uploading your recipes please DOWNLOAD THE APP

Home / Recipes / Anarkali Pabda (Pabda fish curry cooked in pomegranate juice)

Photo of Anarkali Pabda (Pabda fish curry cooked in pomegranate juice)  by uma Pandit at BetterButter

Anarkali Pabda (Pabda fish curry cooked in pomegranate juice)

uma Pandit
25 minutes
Prep Time
20 minutes
Cook Time
2 People
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • West Bengal
  • Simmering
  • Frying
  • Sauteeing
  • Side Dishes
  • Vegan

Ingredients Serving: 2

  1. 200 gm pabda fish
  2. 1/2 cup anar (pomegranate juice)
  3. 4 tablespoons mustard oil
  4. 1 teaspoon mustard seed paste
  5. 2 teaspoon chilli powder
  6. 1 teaspoon turmeric powder
  7. 3 green chillies, slit
  8. 2 teaspoon coriander powder
  9. 1 teaspoon garlic paste
  10. 1 teaspoon mustard seed
  11. 2 cup onion paste
  12. 1 teaspoon onion seeds
  13. 1 tablespoon ginger paste
  14. 2 teaspoons honey
  15. salt to taste


  1. Clean and cut the fish, wash it well and remove the excess water, then marinate it with anar juice, turmeric powder and salt.
  2. Keep this aside for 30 minutes.
  3. 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.
  4. 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.
  5. Then mix in mustard paste, red chilli powder, coriander powder, turmeric powder, and fry the masala nicely until the oil separates.
  6. 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.
  7. 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.
  8. Serve it with steamed rice.

Reviews (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Sujata Limbu
Sujata Limbu   Jun-20-2016

something new and different to try :D

uma Pandit
uma Pandit   May-03-2016

Similar Recipes

A password link has been sent to your mail. Please check your mail.