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.
- Debjani's note from Debjanir Rannaghar!
- Pabda Macher Tel Jhal!
- Frequently Asked Questions
- Here's how I cook Pabda Macher Tel Jhal at Debjanir Rannaghar!
- Recipe Card
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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!
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.
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.
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.
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!Print
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.
- 6 Pabda Mach/ Catfish
- 4 Tbsp. Onion Paste
- 2 Tsp. Black Mustard Seed for paste
- 3 Tbsp. Tomato paste
- 1 Tbsp. Garlic Paste
- 1 Tbsp. Ginger Paste
- 6 Green Chilies
- 3 Tbsp. Hung Curd
- 1 Tsp. Nigella Seed/ Kalojire / Kalonji
- 1 Tsp. Salt or to taste
- 1 Tsp. Turmeric powder
- 1 Tsp. Red Chili Powder
- 1 Tsp. Sugar
- 4 Tbsp. Mustard Oil
- Prepare a paste of mustard either in a grinder or with the help of “Silnora/ Shilbatta” by adding 2 Green chilies and 1 Tsp. of salt and keep it aside.
- Cut fishes into halves if they are large in size or use whole fishes if small in size and clean properly.
- Rub fish pieces with ½ Tsp. salt and ½ Tsp. turmeric powder and ½ Tsp. Red Chilli Powder along with ½ Tbsp. Mustard Oil and keep them aside for 10 minutes.
- Heat oil in a pan and fry pieces of fish.
- Heat 5 Tbsp. of Mustered oil in a deep pan (preferably Karai) till the oil changes color.
- Sprincle ½ Tsp. each of Turmeric Powder, Salt, and also red chili Powder.
- Add Nigella Seed/ Kalojire /Kalonji to the oil to temper and also add onion paste and fry till the onion changes color.
- Now add Onion paste and cook till it changes color.
- Add tomato paste and also ginger and garlic paste and cook on medium flame till oil comes from the mixture.
- Now add mustard paste, curd turmeric powder, slit green chilies, red chili powder.
- Cook on medium flame for 2 minutes.
- Now add water and bring it to a boil.
- At this point, add fried Fish pieces slowly to the mixture and cook it on a low flame for at least 5 minutes (Pan should be covered with a lid in this stage).
- Pabda Macher Tel Jhal is ready to serve with steamed rice.
- 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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Fish
- Method: cooking
- Cuisine: Bengali
- Serving Size: 125g
- Calories: 255
- Sugar: 3.8g
- Sodium: 460mg
- Fat: 14.6g
- Saturated Fat: 2.5g
- Carbohydrates: 9.1g
- Fiber: 1.5g
- Protein: 25.5g
- Cholesterol: 67mg
Keywords: Pabda Macher Tel jhal, Pabda mach recipe, bengali pabda fish curry recipe, debjanir rannaghar
Prefer to watch instead of reading the recipe of Pabda Macher Tel Jhal?
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