Pabda Tok Jhal

Pabda, a sweet water fish enjoyed by the Bengalis.

Food is an integral part of Bengali homes. The foodie in them is very particular about the way and style their fish is cooked. Men and women both participate in culinary discussions, on many occasions its the men of the house who decide the menu and the women execute it. The Bengalis love their Maach-Bhat and their Mangsho. It was a pleasant surprise to see in places of tourist interest from Kashmir to Himachal small joints with Bengali nameplates attracting the Bong tourist to his staple food of Maach-Bhat and the holiday special Mangsho. It is therefore with great reluctance that I decided to share my version of Pabda which I would like to call "Pabda Tok Jhal" because it is sour and spicy.

Try it, you may like it . My Bong husband enjoys this variety cooked with love by his Maharashtrian wife.

Ingredients:

• 2 Pabdas.
• 3 green chillies.
• 2 tsp jeera.
• 1 tsp kalonji.
• 1/2 tsp methi seeds.
• 1tsp red chilli powder.
• 1/2 tsp haldi.
• 1 tsp ajwain.
• 1/2 inch piece ginger.
• 3tbsp mustaed oil.
• 3slices of raw mango.
• Salt to taste.

Method :

• Apply salt and haldi to the fish and keep aside.
• Make a paste of jeera, raw mango 2 slices, and two green chillies, also add ajwain. 
• Heat mustard oil and fry the fish.
• Keep them aside.
• In the same oil  heat, add Kalonji and methi seeds.
• When they splutter add the paste and stir fry for a minute, when the oil oozes add the red chilli powder and immediately add 1 cup water so as to maintain the red colour.
• As the water boils add the fish.
• Check seasoning add salt if required.
•  Now add 1 tbsp atta mixed in 2 tbsp water to thicken the gravy.
• Add sliced green chilli, put off the flame and add 1tbsp raw mustard oil for that extra zing.

Note: Substitute raw mango with lime juice or amchur when mango not in season.

The gravy is ready, enjoy with hot steamed rice.

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