‘Mache- Bhate’(Bengali by fish and rice) bangali is a common phrase used for bengali’s as Bengali meal is incomplete without fish delicacies. Pabda(Indian Butter fish) is a flaky and tasty fish I ever tasted. Last week my husband bought frozen Pabda fish. The size of the fish is jaw dropping. Generally this much size is not available here.There are many traditional recipes of cooking pabda fish. Instead of those I used paste of coconut ,cashew, sesame and poppy seeds. It’s different, it’s tasty, it’s shahi. Try my recipe and make another fish delicacy “Shahi Pabda.”
Cooking time - 30 minutes
Preparation - 20 minutes
Serves - 2
2 piece whole pabda fish
1 cup onion chopped
2 tbsp cashew
2 tbsp coconut powder
1 tbsp white sesame seeds
1 tbsp poppy seeds
6 green chili paste
2 tsp red chili powder
1 bay leaf
1 dried whole red chili
2 tsp turmeric powder
1 tsp garam masala
Salt to taste
Mustard oil to fry fish and make curry.
Wash fish thoroughly and drain excess water. Rub salt and turmeric powder nicely on fish pieces.
Make a smooth paste of cashew, coconut, sesame and poppy seeds.
Heat mustard oil in a pan or kadai. Fry both side of fish pieces for 2 minutes. Take out fish pieces and keep aside.
Add 2 tbsp of oil on same pan. Add bay leaf and dried red chili. Fry a bit then add chopped onion. After onion get nice light brown color add chopped tomatoes,green chili paste and red chili powder and salt.
Fry for 5 minutes then add mix coconut paste. Saute until oil separates from masala.
Add fish pieces and one cup of warm water. Close the lid and let it boil for 10 minutes. Add garam masala powder and mix.
Switch of the flame, Shahi Pabda is ready to eat with steamed rice.
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