Pabda Macher Kalo Jeera Diye Recipe – Bengali Pabda Fish Curry

Embark on a culinary journey to the heart of Bengali cuisine with the delightful Pabda Macher Kalo Jeera Diye, a rich and aromatic fish curry that beautifully showcases the unique flavors of Pabda fish, known for its delicate texture and mild taste. This dish is steeped in tradition and brings warmth to the table, making it an ideal choice for a sumptuous lunch that pairs exquisitely with steamed rice and a refreshing kachumber salad. Let’s delve into the detailed preparation of this exquisite dish that serves three, ensuring every bite is a celebration of Bengali flavors.

Ingredients

Nutritional Information (per serving)

Preparation Time

Instructions

To embark on making the Pabda Macher Kalo Jeera Diye, begin by thoroughly washing and cleaning the Pabda fish to ensure they are free from any impurities. In a mixing bowl, gently combine the cleaned fish with salt and one teaspoon of turmeric powder. Allow this mixture to marinate for approximately 30 minutes, allowing the flavors to penetrate the fish.

While the fish is marinating, heat 1/2 cup of mustard oil in a heavy-bottomed pan over medium flame. Once the oil is hot, carefully add the marinated fish to the pan, taking care not to overcrowd it. Shallow fry the fish, covering the pan to help retain moisture, until they turn golden brown and crisp on one side. After a few minutes, gently flip the fish to the other side and cook until it achieves a similar golden hue. Once perfectly cooked, transfer the fish to a plate and set aside.

In the same pan, add more mustard oil if needed, and toss in the sliced potatoes along with salt to taste and a sprinkle of turmeric powder. Sauté the potatoes on medium heat until they become crisp and golden brown, which should take about 8-10 minutes. Once they are cooked to perfection, remove them from the pan and drain on absorbent paper to remove excess oil.

Next, prepare the spice mix for the curry. In a small mixing bowl, combine 2 teaspoons of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder with 1/2 cup of water. Allow this mixture to sit for about 5 minutes to enhance the flavors.

Now, in the remaining oil in the pan, add 1 teaspoon of kalonji (nigella seeds), followed by the chopped tomatoes and slit green chilies. Cook this mixture for about 5 minutes or until the tomatoes soften and become mushy. Once the tomatoes are tender, incorporate the ginger paste and stir well for an additional 2-3 minutes to allow the flavors to meld.

It’s time to introduce the prepared spice mixture into the pan, adjusting the consistency of the curry by adding water as needed. Allow the curry to come to a gentle boil, then add salt to taste along with the fried fish. Let everything simmer together for another 3-4 minutes, allowing the fish to absorb the rich flavors of the sauce.

Once the curry is perfectly cooked, turn off the heat and gently fold in the crispy roasted potatoes. Garnish the dish generously with chopped coriander leaves, which will add a refreshing touch to the vibrant curry.

Serving Suggestion

Serve the Pabda Macher Kalo Jeera Diye hot, alongside fluffy steamed rice and a crisp kachumber salad for a well-rounded meal that embodies the essence of Bengali cuisine. Enjoy every flavorful bite of this culinary masterpiece, and relish the heartwarming experience it brings to your dining table!

This dish not only satisfies the palate but also serves as a delightful reminder of the rich culinary heritage of Bengal, making it a perfect choice for family gatherings or special occasions. Dive into the world of Bengali flavors with this delightful Pabda fish curry, and let it transport you to the vibrant kitchens of Bengal!