Pabda macher jhal
Pabda macher jhal, from above
Non vegBengal

Pabda macher jhal

Soft pabda fish in mustard and green chilli gravy. Bengali Sunday lunch.

30 minTime
27 gProtein each
hotSpice
Pabda, the butter fish1 chapter · 1 min read

Make it your way

Grandma's wayFresh pabda and mustard oil.
The original
280kcalsame
27 gproteinsame
1 gfibresame
30minutessame

Pabda jhal as Bengali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish500 g pabda, whole
Mustard paste2 tbsp
Green chilli4, slit
Turmeric (ground turmeric)½ tsp
Red chilli powder (indian red chili powder)½ tsp
Nigella seeds½ tsp
Mustard oil3 tbsp
Water¾ cup
Saltto taste

Method

3 steps
  1. 1Rub fish with turmeric and salt; fry lightly in mustard oil.
  2. 2In the same oil, temper nigella and chillies; add mustard paste, turmeric, chilli and water.
  3. 3Add fish and simmer 8 minutes.
Serve it like this

Serve hot with steamed rice and a squeeze of lemon.

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Make it a meal

What goes with Pabda macher jhal: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Jeera rice30 min
With a main Bengali masoor dal30 min
On the side Aloo posto30 min
On the side Begun bhaja25 min
To drink Jaljeera15 min
Something sweet Mishti doi50 min
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