Pabda Curry

Dive into the rich flavors of Bengali cuisine with this Pabda Curry, featuring tender Pabda fish simmered in a fragrant mustard oil sauce. Ideal for a cozy weeknight dinner that warms the soul.

• 500 grams Pabda fish (Silonia)
• 2 tablespoons mustard oil
• 1 medium onion
• 2 teaspoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 teaspoon cumin powder
• 2 cups water
• 2 sprigs coriander leaves

Method

1. 1

   Heat mustard oil in a pan until it becomes hot.

2. 2

   Add the chopped onions and sauté until golden brown.

3. 3

   Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

4. 4

   Add turmeric, red chili powder, and cumin powder to the pan, stirring well to combine.

5. 5

   Carefully add the pabda fish pieces and sauté gently for 5 minutes.

6. 6

   Pour in the water and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes.

7. 7

   Once the fish is cooked through, check for seasoning and adjust as needed.

8. 8

   Garnish with fresh coriander leaves and serve hot with steamed rice.