A tantalizingly delicious Catfish or Pabda Maach curry, lovingly prepared with an aromatic blend of spices and simmered to perfection: it's the Pabda Macher Tel Jhal. Rich and flavorful, this traditional Bengali dish is sure to delight even the most discerning palates.
Jump to:
- Debjani's note from Debjanir Rannaghar!
- Tip!
- Pabda Macher Tel Jhal!
- Prefer to watch instead of reading the recipe of Pabda Macher Tel Jhal?
- Ingredients
- Process
- Variation
- Frequently Asked Questions
- Here's how I cook Pabda Macher Tel Jhal at Debjanir Rannaghar!
- Recipe Card
- Related Recipes
- Bengali Recipes you can try
- Let's connect over the Pabda Macher TelJhal recipe from Debjanir Rannaghar!
- Here's the Pabda Maacher Tel Jhal Pin for your Pinterest Board!
Debjani's note from Debjanir Rannaghar!
Ah, the sweet taste of Pabda Maach. A delicacy so dear to Bengalis, yet so hard to find in Gurgaon. Little did we know that this delightful fish was right at our doorstep! Mehebub have not had Pabda Maach before our marriage, for it was not something served in his family's home. But after a single bite of Shorshe batar jhal or Pabda Macher Tel Jhal, he was hooked! A dish that brings back childhood memories for me and new experiences for him - we can both agree on the deliciousness of this precious fish!
Tip!
Pabda is a fish with a flavor that will tantalize even the choosiest of palates. Yet, it is not for the faint of heart - managing its bones can be tricky for those who are not used to consuming this type of fish. If you can master the art of bone-picking, then Pabda is definitely worth trying! It's best saved for Bong gatherings and other occasions when guests are familiar with the preparation and consumption process.
Pabda Macher Tel Jhal!
In Tel Jhal we do use both onion paste and mustard paste for the gravy. While cooking you must balance both onion and mustard as both are having a distinct flavor. The Tel Jhal must not taste like Macher Jhal and also not like Korma or kaliya.
Prefer to watch instead of reading the recipe of Pabda Macher Tel Jhal?
Ingredients
This dish is typically prepared with a base of Onion and mustard paste and tomato, which is then combined with a mix of spices and yogurt.
Process
The fish is marinated in a mixture of turmeric and salt and then lightly fried before cooking. It is then cooked in onion and tomato-based gravy along with mustard paste and yogurt. The gravy is then simmered until it thickens, and then the fish is added and cooked until it is tender. The result is a spicy, flavorful dish that is sure to tantalize your taste buds. Serve it with steamed white rice or roti for a complete meal.
Variation
The Pabda Maach is a versatile fish and can be cooked in various ways. It is most popularly served in a spicy curry, fried in oil, or cooked in a delicious broth. Regardless of the method, the Pabda Maach is sure to make a delicious and memorable meal.
Frequently Asked Questions
Pabda Maach, also known as Butterfish, is an incredibly popular freshwater fish found throughout South Asia, particularly India and Bangladesh. This fish is a favorite amongst locals due to its delicate and sweet flavor. It is a small fish. The most distinctive feature of the Pabda Maach is its single, long bone.
A traditional fish curry prepared with Catfish or Pabda Maach, known as Pabda Mach-er Tel Jhal, is a delicious dish originating from the eastern part of India.
Here's how I cook Pabda Macher Tel Jhal at Debjanir Rannaghar!
Recipe Card
Pabda Macher Tel Jhal or Pabda Fish Curry
A tantalizingly delicious Catfish or Pabda Maach curry, lovingly prepared with an aromatic blend of spices and simmered to perfection: it's the Pabda Mach-er Tel Jhal. Rich and flavorful, this traditional Bengali dish is sure to delight even the most discerning palates.
Ingredients
- 6 Pabda Mach/ Catfish
- 4 tablespoon Onion Paste
- 2 teaspoon Black Mustard Seed for paste
- 3 tablespoon Tomato paste
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 6 Green Chilies
- 3 tablespoon Hung Curd
- 1 teaspoon Nigella Seed/ Kalojire / Kalonji
- 1 teaspoon Salt or to taste
- 1 teaspoon Turmeric powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Sugar
- 4 tablespoon Mustard Oil
Instructions
- First, make a mustard paste. You can use a grinder or a "Silnora/Shilbatta." Add 2 green chilies and 1 teaspoon of salt to the mustard as you grind it into a paste, then set it aside.
- Next, prepare the fish. If the fish are large, cut them in half. If they are small, you can use them whole. Make sure the fish are cleaned well. Rub the fish pieces with ½ teaspoon of salt, ½ teaspoon of turmeric powder, ½ teaspoon of red chili powder, and ½ tablespoon of mustard oil. Let them sit for 10 minutes.
- Heat some oil in a pan and fry the fish pieces.
- In a deep pan (a Karai is ideal), heat 5 tablespoons of mustard oil until the oil's color changes. Sprinkle in ½ teaspoon each of turmeric powder, salt, and red chili powder.
- Add nigella seeds (Kalojire/Kalonji) to the oil to temper it. Then, add the onion paste and fry until the onion changes color. Add tomato paste, ginger, and garlic paste. Cook over medium heat until the oil separates from the mixture.
- Now, add the mustard paste, curd, turmeric powder, slit green chilies, and red chili powder. Cook over medium heat for 2 minutes.
- Finally, add water and bring the mixture to a boil.
- Gently pour the mixture in and let it cook on low heat for at least 5 minutes, making sure to cover the pan with a lid.
- Your Pabda Macher Tel Jhal is now ready! Serve it with warm, steamed rice.
Video
Notes
- I've used whole fish, however, cut it into halves if the fishes are of large size.
- You must soak mustard seed in lukewarm water before making the paste.
Nutrition
Related Recipes
Bengali Recipes you can try
- Bengali Rui Macher Jhol Jhinge, Aloo diye
- Bori Aloor Jhal (also known as Bengali Bori'r Jhal)
- Pepe Chingri Ghonto | Bengali Raw Papaya Mishmash with Small Prawns (or Shrimp)
- Mourola Maacher Tel Chorchori Kacha Aam Diye
- Bhangachora Shukto (also known as Bhangachora Torkari)
- Kancha Aamer Chutney
- Chaler Payesh (also known as Bengali Rice Kheer)
Let's connect over the Pabda Macher TelJhal recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Pabda Maacher Tel Jhal Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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