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Pabda Macher Jhaal Sarse bata diye

Ingredients
Pabda Fish is also treated as special fish item in Bengali Dish.Get 1kg of it if its 6 nos in one kg it might be difficult to fry the whole fish as its very difficult to fry or 4 fishes can be bought and cut into half.
25gms of yellow and black mustard seed with 6-7 green chillies for grinding.
Salt and Turmeric.
One bunch of Corriander leaves for garnishing, if its not there,it won't be a problem
200gms Mustard Oil
One Teaspoon of Kala jeera.
2-3 Green chillies slitted to be put with Kalajeera .

 

Method:

1. Clean the fish and pat it dry and marinate with salt,one teaspoon of oil and turmeric powder.Keep it for marination at least for 10 minutes.
2. Heat the one tablespoon of Oil in Kadai and shallow fry the fish by covering with lid.
3. This fish should be always fried by covering with lid.keep aside the fishes
4. Add 2 table spoon of Oil in the Kadai put 1teaspoon of Kalajeera and put the paste along with green chillies.
5. Put 1 cup of hot water for boiling.after it starts boling put the fishes in it and keep it in slow flame for sometime.
6. when the fish get boiled garnish it corriander leaves and shimmer it for 5 minutes.
7. Serve it with Fine Rice (Not Dehradun or Basmati Rice)

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