Indulge in the rich and delightful flavors of Pabda Fish Curry recipe. Try it now and elevate your culinary experience today.
Enjoy our other recipes: Baiguni Fish Curry, Methi Fish Curry.
Ingredients
For Fish Marination
- Whole Fish – 2
- Turmeric Powder – 1 teaspoon
- Red chili powder – 1/2 teaspoon
- Garlic-chili Paste – 1 teaspoon
- Salt to taste
Vegetables for Curry
- Potato – 1 (medium)
- Green chilies – 4 (slit)
For Vegetables Marination
- Turmeric Powder – 1 teaspoon
- Garlic-chili Paste – 1 teaspoon
- Red chili powder – 1 teaspoon
- Salt to taste
Spices for curry
- Garlic paste – 1 teaspoon
- Cumin powder – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Red chili powder – 1/2 teaspoon
- Ginger paste – 1/2 teaspoon
- Salt to taste
- Hot water – 2 cups
- Oil for curry and fry – 2 tablespoons
Phoran
- Nigella seeds (kaalo jeera) – 1/4th teaspoon
- Dry red chili – 1
Methods
Cleaning the Fish
- Hold the Pabda fish securely and use the backside of a knife to clean its skin. Trim the fins using kitchen shears or a sharp knife. After removing the fins from the fish, the next step is to remove the whiskers. Use a knife or a pair of scissors for this task.
- Make a slight cut along the belly of the fish. Reach into the cavity and carefully pull out the gills. Rinse the cavity thoroughly under running water to remove any remaining blood or debris.
Marinating the Fish and Potatoes
- Take a bowl and add turmeric powder, red chili powder, garlic-chili paste, and salt to the fish. Mix well and set aside for 10 minutes.
- Peel the potatoes and cut them into wedges. In another bowl, add potatoes, turmeric powder, garlic-chili paste, red chili powder, and salt. Mix well and set aside for 10 minutes.
Frying the Fish and Potatoes
- Heat 1 and 1/2 tablespoons of oil over medium heat. Once the oil is hot, shallow fry the potato and fish pieces one by one. Fry until all pieces are light golden on both sides. Set aside all the pieces.
Making Spice Paste and Cooking the Curry
- In a small bowl, create a paste by mixing cumin powder, turmeric, red chili powder, ginger-garlic paste, and salt with warm water.
- In the same pan, heat oil over medium flame and add kalonji seeds (kaalo jeera) and dry red chili. Saute until the spluttering stops. Reduce the heat, add the spice paste to the pan, and sauté the spices on medium heat for 5 minutes. Add the fried potatoes to the spice mixture and gently mix.
Simmering the Curry
- After 5 minutes, add hot water. Cover the pan and allow the curry to simmer for about 20 minutes or until the potato is cooked through. After 20 minutes, add fish and green chilies, and continue to simmer for an additional 2 minutes. Turn off the heat and garnish with fresh, chopped coriander leaves.
- Serve with hot rice.
