Pabda Macher Jhal

My husband Shubir is a Bengali and so are my daughters Priyanka and Shoma. My grand-daughter Tanya, who is a Punjabi, is also a lover of fish. All four relish fresh water fish. It is for them that I buy the fish. In Bengal fish is cooked in a variety of ways, with or without vegetables. The taste of the preparations vary from sweet, sour to bitter spice. That shows the art of the housewife when she juggles in her magic masala box keeping her secrets close to her heart.

My younger sister-in-law, Mrs. Dipti Maitra, is a great cook. She had the
privilege of learning from her mother, mother-in-law and mother-in-law's mother, who have all been great cooks. She loves to share her food, her recipes, and welcomes  us with open arms into her home. This recipe she shared with me when I told her I bought Pabda.

                                                  

 PABDA MACH (FISH)

      

• This is a North Bengal (north of West Bengal and also north of Bangladesh) dish called

PABDA MACHER JHAL.

Ingredients:

• Two big Pabda fish cut into two pieces each
• 6 tbs mustard oil
• 2 medium tomatoes
• 10 gms ginger
• 1/2 tsp methi seeds
• 2 tejpata
• 3 whole dry red chillies
• 1/2tsp haldi powder
• 1tsp red chilli powder.
• 3 green chillies slit

Method: 

•  In a broad pan heat 6 tbs mustard oil to smoking point .
• Now fry the fish pieces. (note the fish splutters hence hold a lid as protection or cover the pan) to a light brown colour. Remove and keep aside.

• In the same oil put methi seeds, dry red chillies, mashed tomatoes and ginger paste, stir fry for a minute.
• add bay leaves, haldi powder and chilli powder, add a little water say 1/4 cup mix, add the fish pieces and slit green chillies, cook for a couple of minutes cover and keep as standing time . The ginger and green chillies bring out the aroma of the dish.

Enjoy your meal with steamed rice.