Pabda maacher jhal (Pabda fish in mustard curry)

Ok!! so the thing is I always brag about being a bong , a foodie, a bong foodie , but like a true bong I am not an absolute fish lover. I mean I do love eating fish but am very selective about it. As there is a list of fishes that I will hog into once I go back to Kolkata, there is also a long list of fishes that I don't want o eat at all.
Among all the fishes I prefer to eat, Pabda is my all time favourite. First of all it tastes so good no matter how you cook it, second and the most important quality is there is no need to separate the tiny bones here and there from the fish, so you can enjoy eating it without any hassle.
This recipe is the easiest way to cook Pabda. I like the way the spiciness of mustard beautifully compliments the simple taste of the fish In this recipe.
Now if you are in Kolkata then you don't have to bother about cleaning the fish .."Macchi wala" will do that for you. But if you are staying out of Kolkata like me and you have to buy the frozen fish, then you will have to clean it up yourself. In the Picture below you can see exactly where I have made the cut, cut it a little, take out the bladder and other things , wash it up well and you are done.
It's not that hard.

After cleaning rub the fish with salt , turmeric and mustard oil.

 

Ingredients

Pabda fish

Turmeric

Salt

Mustard Oil

Mustard seeds - 3 table spoon (red or white)

Green chilies- 2 or 3

 

Procedure

Make a paste of the mustard seeds , soak the paste in water for 5 minutes.

Use the water and leave the residue, this will reduce the bitterness of mustard.

Fry the marinated fishes. do no over fry them.

In a pan add mustard oil , as the oil heat up add mustard seeds.

Upon crackling of mustard seeds add slit green chilies.

Add the mustard paste diluted in water.

Add salt and turmeric.

Let it boil, if needed add a little water.

Add the fishes , adjust the thickness of the gravy according to your preference.

Turn off he heat.

Drizzle a little Mustard oil on the top.

Serve it with garma garam rice.

 

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