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Shorshe Pabda Jhal ( Butter catfish in mustard gravy) Recipe

This is one of those fishe which is a must eat when comes to Benagli delicacies. This recipe is of my mom which is cooked in a spicy mustard gravy . The chopped coriander leaves add the freshness to the gravy

  • Prep time:
  • 10mins
  • cook time:
  • 30mins
  • serves:
  • 2-3

Ratings :

    • (0)

Details

Ratings

    • (0)

Non-vegetarian

Level : Moderate

Cuisine : Bengali

Course : Mains

Recipe Notes

Fry the fish well. Both side should be cooked while frying.

Tags

  • Starter Food
  • Main Course
Ingredients

Ingredients For Shorshe Pabda Jhal ( Butter catfish in mustard gravy) Recipe

Methods
  • 1. Wash the fish properly. Marinate with tumeric and salt. Fry in mustard oil properly. And keep aside.
  • 2. Make paste of black mustard seeds with 3 green chillies pinch of salt. Make the paste preferably using shil nora as in Bengali households. This enhances the taste.
  • 3. Take the paste and dilute it with little water and keep aside.
  • 4. Now take a heavy bottom kadai. Add mustard oil and heat up. Add the black cumin seeds now. Let it crackle.
  • 5. Now the take a strainer and add the diluted mustard paste into the kadai. Make sure you dont put the residue of mustard paste into te kadai. Add salt, 1/2 tsp of turmeric and simmer. Let it cook for a while.
  • 6. Add a little water. Check the seasonings. Add 2-3 silted green chillies let is simmer for a while.
  • 7. Now add the already fried Pabda fish( Butter catfish) into the gravy. Cook for 2 minutes on medium flame and turn off the gas.
  • 8. Finish of with chopped coriander leaves and sprinkle a dash of raw mustard oil.
  • 9. Serve hot with hot steaming rice.

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