Pabda Maachher Patla Jhol

(A Light Pabda Fish Curry)

Ingredients :-
-Pabda Fish - 800gms. Marinated (with turmeric+Mustard Oil+salt) for 10 minutes and shallow fried in a non-stick pan.
-Kalo Jeera/Nigella seeds-1 teaspoon
-Green Chillies : 3-4
-Chopped Tomato - 1
-Masala paste with
*Turmeric - 2 - 3 tsp
*Kashmiri chilli powder - 1 tsp
*Red Chilli powder - 1 tsp (Optional....today I didnt add this)
*Mustard powder (or paste) 2-3 teaspoon
*Salt to taste
- Mustard Oil - 4-5 tbsp
-Bori -6-8 (Optional) (Fried or dry roasted..today I dry roasted in a wok.)
-Coriander leaves - chopped
Some snapshots of the Bori and shallow-fried pabda...


Procedure :
1.Take mustard oil in a wok and put it on the stove and wait till it's crackling hot
2.Season with Kalo Jeera & 2 Green Chillies (Today I didnt use the green chilli for seasoning).
3.Add the chopped tomatoes. Stir.
4.Add the masala paste. Stir and cook the paste (moshla koshano)
5.Keep sprinkling water from time to time
6.Add the fried fish. Turn them around in the wok to coat the fish with masala but taking care so as not to break them.
7.Add one glass of water. Cover with a lid. Simmer the flame and let it cook for 5 minutes.
8.Add the fried /roasted Bori
9.Check the salt.
10.The gravy should be of thin consistency. If required, add water. Bring to a boil.
11.Add 2-3 slit green chillies and garnish with freshly chopped coriander leaves.
12.Ready to serve/eat with steamed rice