Anar Pabda Recipe – Bengali Fish Curry in Pomegranate Juice & Coconut Milk
Anar Pabda is a distinctive Bengali-Coastal dish that showcases the flavors of Pabda fish, marinated in a fragrant blend of pomegranate juice, turmeric, and salt, before being cooked in a rich and flavorful mustard-based curry, simmered with the creamy goodness of coconut milk. This dish combines the tartness of pomegranate with the earthiness of mustard and the richness of coconut milk to create a delicate, yet vibrant fish curry that is perfect for a fulfilling lunch. Ideal for those looking for a protein-packed non-vegetarian dish, Anar Pabda is sure to delight your taste buds with its unique flavors.
Cuisine: Bengali
Course: Lunch
Diet: High Protein Non-Vegetarian
Ingredients for Anar Pabda
| Ingredient | Quantity |
|---|---|
| Pabda Fish | 200 grams |
| Pomegranate Juice | 1/2 cup |
| Coconut Milk | 1 cup |
| Mustard Seeds (Rai/Kadugu) | 1 tablespoon |
| Red Chilli Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Ginger Garlic Paste | 1-1/2 teaspoons |
| Onions (pasted) | 2 medium |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Honey | 1 teaspoon |
| Salt | To taste |
| Mustard Oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 320 kcal |
| Protein | 25 grams |
| Fat | 18 grams |
| Carbohydrates | 15 grams |
| Fiber | 4 grams |
| Sugar | 10 grams |
| Sodium | Approx. 500 mg |
Instructions for Preparing Anar Pabda
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serving Size: Serves 2-3 people
-
Prepare the Fish
Start by thoroughly cleaning the Pabda fish and removing any excess moisture. Pat the fish dry with a paper towel to ensure there’s no water left. -
Marinate the Fish
In a shallow bowl, combine 1 tablespoon of pomegranate juice, a pinch of turmeric powder, and a dash of salt. Coat the Pabda fish evenly with this marinade and let it sit aside for 30 minutes to soak in all the flavors. -
Shallow Fry the Fish
Heat mustard oil in a shallow frying pan over medium heat. Once the oil is hot, gently add the marinated fish. Shallow fry the fish on both sides until slightly browned and crispy. Once done, remove the fish and set it aside. -
Prepare the Curry Base
In the same pan, add a little more mustard oil if needed, and heat it on medium flame. Add 1 tablespoon of mustard seeds and 1 teaspoon of kalonji (nigella seeds) to the hot oil. Allow them to crackle and release their flavors. -
Add Aromatics
Add the ginger-garlic paste to the pan and sauté for a minute, allowing the raw smell to dissipate. Then, add the onion paste and sauté until the onions turn golden brown, creating a rich base for the curry. -
Cook the Masala
Next, add the mustard paste, red chilli powder, coriander powder, and the remaining turmeric powder. Stir well to mix the spices and cook them until the oil starts separating from the masala, indicating that the spices have cooked through. -
Add Pomegranate Juice and Coconut Milk
Pour the remaining pomegranate juice into the pan, along with salt to taste. Stir the mixture and bring it to a boil. Once it starts bubbling, add the shallow-fried fish back into the pan. Pour in the coconut milk, ensuring the fish is well submerged. -
Simmer the Fish
Cover the pan with a lid and reduce the heat to low. Let the curry simmer for about 12 minutes, allowing the fish to cook gently in the aromatic gravy. -
Finish with Honey
Once the fish is tender and the curry is well-cooked, drizzle honey over the top for a touch of sweetness that perfectly balances the tartness of the pomegranate. -
Garnish and Serve
For the final touch, garnish your Anar Pabda Fish Curry with freshly sliced tomatoes and a sprinkle of pomegranate seeds. Serve this delicious curry with steaming hot rice, and enjoy the soft, flavorful fish that’s infused with the rich coconut and pomegranate gravy.
Tips for a Perfect Anar Pabda:
- Fish: Pabda fish is the star of this recipe, but you can substitute it with other freshwater fish like Rohu or Katla if needed.
- Mustard Oil: The mustard oil adds an authentic Bengali flavor to this dish, so try to use it for the best result. However, if unavailable, you can use vegetable oil.
- Pomegranate Juice: For an extra depth of flavor, consider using fresh pomegranate juice instead of store-bought juice for a more natural sweetness.
Anar Pabda, with its fusion of tangy, spicy, and creamy flavors, is sure to become a family favorite. Whether you’re new to Bengali cuisine or a long-time enthusiast, this unique dish brings together the essence of coastal Bengali flavors with a modern twist, making it a delightful addition to your culinary repertoire. Enjoy the burst of pomegranate and coconut with each bite, creating a meal that’s both delicious and satisfying.
