Recipe of Speedy Paabda Maach’er Jhaal (Catfish spicy gravy)

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to make a special dish, Paabda Maach’er Jhaal (Catfish spicy gravy). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Paabda Maach’er Jhaal (Catfish spicy gravy) Recipe.

You can cook Paabda Maach’er Jhaal (Catfish spicy gravy) using 11 ingredients and 14 steps. Here is how you cook it.

Ingredients of Paabda Maach’er Jhaal (Catfish spicy gravy)

1. Prepare 450 grams of paabda maach/cat fish (cut and cleaned).
2. Take 50 ml of Mustard oil.
3. Take 1/2 teaspoon of nigella seeds.
4. Take 2 of slit green chillies.
5. Make ready 1 of large Tomato roughly chopped.
6. It’s 5-7 of daal vadis (boris)-optional.
7. Prepare 2 of medium sized green brinjals (washed and sliced lengthwise).
8. Prepare 2 teaspoon of turmeric powder.
9. It’s to taste of Salt.
10. You need Handful of freshly chopped coriander leaves.
11. It’s 1 cup of water / as needed.

Paabda Maach’er Jhaal (Catfish spicy gravy) instructions

1. Marinate the fish with 1/2 teaspoon turmeric powder,a pinch of salt and 1 teaspoon mustard oil and keep aside for 15-20 minutes.
2. Heat 2 tablespoon oil in a wok and sauté the daal vadis for 3-4 minutes on high-medium heat and keep aside.
3. Next add the sliced brinjals and shallow fry till golden and slightly tender(do not overfry). keep aside.
4. On medium heat shallow fry each side of marinated fish for a minute or two. keep aside the fried fish.
5. Add the remaining oil in the wok next.
6. Add the nigella seeds, split greens chillies and tomatoes and sauté over medium heat for 2 minutes.
7. Add the remaining turmeric powder, salt to taste and water and sauté on Low heat until the spices look dry.
8. Add a cup of hot water. mix and bring the gravy to boil.
9. Add the fried fishes gently (separately and not one over the other).
10. Add the sautéed brinjals and lower heat to simmer.
11. Allow the fish to cook covered absorbing the flavours.
12. Take off heat once the gravy has thickened to desired consistency and garnish with coriander leaves.
13. Serve hot with steamed rice -(Best accompaniment).
14. My tip:you may use normal brinjal if you do not get green ones.they are slim with less flesh as compared to normal brinjal amd here quick quickly, besides tasting just right!.