Pabda fish is a freshwater fish species. It is very tasty and has high nutritional value. They are one type of catfish.
Pabda Fish is one of the most popular and delicious fish in India and Bangladesh. It is a small-sized freshwater fish that is very nutritious. The main reason behind its popularity is its unique taste
Panda fishes are available in Asian countries, especially found largely in Bangladesh, India, Pakistan, Nepal, and some other south Asian countries. Panda fishes are small-sized and usually live in the upper level of water.
Pabda is considered an excellent source of omega-3 and omega-6 fatty acids, vitamins, and minerals. It also helps in reducing cholesterol levels, heart problems, and triglyceride levels. It boosts our immune system as it doesn’t contain much fat.
PABDA MACHER JHOL | PABDA MACHER RECIPE | PABDA FISH CURRY
How to clean Pabda Fish?
- The basic and important part before cooking Pabda Fish is to cut and clean the tummy of each of the fishes properly, otherwise the fishes will stink.
- There is a pair of moustaches on their mouth. Cut those with the help of knife or scissor.
- Pabda fish does not need to scaled and that’s the best part during cleaning.
How to perfectly cook Pabda Fish?
- Wash the fishes gently and marinate them with Salt and Turmeric powder for at least ten minutes.
- Always use Mustard oil for cooking these fishes. It will give you best result.
- Fry the fishes moderately before adding into the gravy.
How to make Pabda Macher Jhol?
To marinate the fish
- 6 small Pabda fishes
- 1 teaspoon Salt
- ½ teaspoon Turmeric powder (Haldi)
Other ingredients for the Gravy
- 2 Potatoes, peeled and cut into thick wedges
- 1 large Tomato, deseeded and sliced
- 1 teaspoon Ginger Paste
- 2-3 green Chillies
- 2-3 tablespoons Cilantro, chopped
- ½ teaspoon Nigella seeds
- ¾ teaspoon Turmeric powder (Haldi)
- 1 and ½ teaspoon Coriander powder (Dhania)
- 1 and ½ teaspoon Cumin powder (Jeera)
- Salt to taste
- 1 to 1¼ cups of Water (Quantity may vary according to your desire consistency)
- Mustard oil for cooking
- Marinate the fishes with Salt, Turmeric powder and keep them aside for 10 minutes.
- Add Mustard oil into the pan and wait until the oil is hot.
- Put the flame in low and add the marinated fishes into the pan.
- Fry them from both sides for 1-2 minutes in medium flame.
- Once the bottom side is done, turn the fishes very gently and fry another side.
- Once they are done keep them aside on a plate.
Tip: Don’t overcook the fishes, otherwise they will become chewy. During the time of frying, turn the fish carefully because they are very delicate
7. In the same pan, if required, add some more oil and wait until the oil becomes hot.
8. Add Nigella seeds and let them crackle
9. Add Potatoes and give a nice mix.
10. Cook them in medium flame for 2 minutes.
11. Add green Chillies and give a stir.
12. Put the flame in low and add the ginger paste into the pan
13. Cook them until the raw smell goes away. Stir in between.
14. Add Tomatoes and give a nice mix.
15. Cover the pan and cook it on a medium flame for a couple of minutes. Stir in between if required.
16. Add Salt, Turmeric powder and give a nice mix
17. Add Cumin powder, Coriander powder and give a nice mix.
18. Cook them in low flame for another minute.
19. Add water and cover the pan.
20. Put the flame in high and cook until the gravy simmers.
21. Put the flame in low and add the fish (Step 6).
22. Sprinkle the chopped Cilantros into the pan.
23. Cover the pan and cook the fish for 2-3 minutes.
24. Flip the fish very gently and cook for another minute.
25. Switch off the flame.