Pabda Tel Jhal
Pabda catfish cooked in a light, spicy gravy (tel jhal) with mustard oil and green chilies, a Bengali favorite.
Preparation
Rub fish with 1/4 tsp turmeric, 1/4 tsp salt, and 1 tsp white oil.
Make a paste of turmeric and chilli powder in 1 tbsp water.
Cooking
In a pan, heat 4 tbsp white oil.
Fry fish lightly on medium heat and keep aside.
To the same oil add 1 tbsp mustard oil and heat.
Add mustard seeds, and 2 green chillies. Let seeds splutter.
Add chopped tomato and fry on medium low heat for 1 min.
Add fish, turmeric and chilli paste and fry on medium heat for 2-3 min.
Add 1 cup water and bring to boil. Add salt and cover. Simmer for 5 minutes.
Add remaining 1/2 tbsp mustard oil, 2 green chillies, and chopped cilantro.
Cook for 1 more minute and remove from heat.
Serving Suggestions
Serve with steamed rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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