Name: Pabda macher tel-jhal / Butterfish in mild spicy and oily gravy recipe by Nilanjana Bhattacharjee Mitra at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 5
Ingredients: Pabda fish/Butterfish - 5 pieces; Onion seeds - 1 tsp; Garlic paste - 1 tsp; Tomato -1 chopped; Turmeric powder -1 tsp; Chili powder - 1 tsp; Green chillies- 2-3; Salt as required

ABOUT Pabda macher tel-jhal / Butterfish in mild spicy and oily gravy RECIPE

Scrumptious and traditional fish recipe from beautiful Bengal.

Ingredients Serving: 5

Pabda fish/Butterfish - 5 pieces
Onion seeds - 1 tsp
Garlic paste - 1 tsp
Tomato -1 chopped
Turmeric powder -1 tsp
Chili powder - 1 tsp
Green chillies- 2-3
Salt as required

Instructions

Marinate the fish with little turmeric and salt for 2-5 mins. Then fry it a little in mustard oil.
Heat the same kadhai with 3-4 tbsp mustard oil (without discarding the fish fried oil), add onion seeds. Now add the garlic paste. Keep stirring and add the slit green chilli, chopped tomatoes, turmeric, chilli powder, salt to taste while stirring constantly and sprinkle some water.
Now add small cup of water, give it a nice stir. Bring the gravy to boil, then reduce the flame and cook for 8-10 mins.
After this time, add the fried pabda fish. Mix it well with the gravy and continue cooking for 4-5 mins.
When the oil floats on top, this means that the fish curry is ready. Check the seasoning and spread some mustard oil over the fish. curry.
Serve it with hot steamy rice.

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