Easiest Way to Make Award-winning Pabda macher tel jhaal
Hello everybody, it is Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, How to Prepare Award-winning Pabda macher tel jhaal. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pabda macher tel jhaal, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pabda macher tel jhaal delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pabda macher tel jhaal is 4 persons. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pabda macher tel jhaal estimated approx 20 minutes.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Pabda macher tel jhaal using 13 ingredients and 9 steps. Here is how you can achieve it.
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PABDA MACHER TEL JHAAL is a staple Bengali Fish Curry . Pabda is a delicate fish with extremely flavourful flesh .
Ingredients and spices that need to be Make ready to make Pabda macher tel jhaal:
- 6 large pabda fish
- 1 teaspoon whole garam masala powder
- 1 bay leaf
- 2 large onion chopped
- 9 cloves garlic
- 1 " ginger
- 2 tomatoes chopped
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon sugar
- 6 tablespoons mustard oil
Steps to make Pabda macher tel jhaal
- Wash and clean fish. Marinate whole fish with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Coat fish with both side and keep aside for 10 minutes.
- In a grinder add chopped onion, ginger, garlic and tomato make a smooth paste.
- Heat mustard oil in a pan and fry the fish one by one very carefully. Remove fish from the oil and keep aside.
- Now add whole garam masala and bay leaf in same oil. Then add the paste fry for 10 minutes.
- Now add the all spices powder and mix well. Fry till oil separate from masala, about 3 - 4 minutes.
- Add 1 cup of hot water and bring to boil. Adjust seasoning and boil in high flame.
- Add fish one at a time and to the boiling curry. Cook for 3 - 5 minutes, covered.
- Switch off the flame and keep the fish curry on stand by for 10 minutes.
- Serve with only steam Rice and Enjoyyyyyyyy.
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