Pabda Macher Kalo Jeera Diye (Bengali Pabda Fish Curry)
Course: Lunch | Cuisine: Bengali | Diet: High Protein, Non-Vegetarian
Pabda Macher Kalo Jeera Diye is a flavorful and healthy Bengali fish curry made with butter catfish, also known as Pabda fish. Its tender flesh and smooth skin make it a delightful dish. The combination of spices such as kalonji (nigella seeds), cumin, and coriander enhances the taste of the fish, making it a perfect choice for a satisfying lunch.
Ingredients:
- 3 Pabda fish (butter catfish)
- 1 Potato (Aloo), sliced
- 1/2 cup Mustard oil
- 2 teaspoons Turmeric powder (Haldi)
- Salt, to taste
- 1 teaspoon Kalonji (Onion Nigella Seeds)
- 1 Tomato, chopped
- 1 teaspoon Ginger paste
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 2 tablespoons Coriander Leaves (Dhania), chopped
- 1 teaspoon Red Chilli powder
- 2 Green Chillies
- Water, as required
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Instructions:
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Prepare the Fish: Wash and clean the Pabda fish thoroughly. In a bowl, combine the fish with salt and 1 teaspoon turmeric powder. Marinate for 30 minutes.
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Fry the Fish: Heat mustard oil in a heavy-bottomed pan on medium flame. Shallow fry the marinated fish, covering the pan. Flip the fish to cook both sides until they change color and become slightly crispy. Once done, transfer the fish to a plate and set it aside.
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Cook the Potatoes: In the same pan, heat oil, add the sliced potatoes, a pinch of turmeric powder, and salt to taste. Cook for 8-10 minutes until the potatoes are golden and crisp. Drain the potatoes on absorbent paper and keep them aside.
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Prepare the Spice Mixture: In a small bowl, mix together turmeric powder, red chilli powder, cumin powder, coriander powder, and 1/2 cup water. Let the spice mixture sit for 5 minutes.
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Cook the Masala: In the remaining oil in the pan, add kalonji (nigella seeds), chopped tomatoes, and green chillies. Cook until the tomatoes soften and become mushy, which should take about 5 minutes. Add the ginger paste and cook for another 2-3 minutes.
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Combine the Spices: Add the prepared spice mixture to the pan and let it simmer. Adjust the curry consistency as per your preference, and bring it to a boil.
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Add Fish & Potatoes: Once the curry starts boiling, add salt to taste, fried fish, and let it cook for another 3-4 minutes. Finally, add the roasted potatoes to the curry and mix gently.
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Garnish & Serve: Switch off the heat and garnish with freshly chopped coriander leaves. Your Pabda Macher Kalo Jeera Diye is now ready to serve!
Serving Suggestion: Serve the Pabda Macher Kalo Jeera Diye along with steamed rice and a refreshing kachumber salad for a delightful Bengali meal.
Enjoy the aromatic and flavorful taste of this traditional Bengali fish curry!
