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Here’s a tangy-spicy Pabda recipe you just can’t resist

Team this flavour-packed fish dish with steamed rice for a true Bengali feast at home

How are you tackling the Monday blues without a delicious lunch? Whip up this quick Pabda recipe at home and enjoy it with gorom bhaat for the ultimate comfort meal.

Ingredients:

• Pabda (Butterfish): 6 large pieces
• Tomatoes: 1 large and 1 medium
• Dry whole red chillies: 2 large
• Garlic pods: 4-5
• Red chilli powder: 1 teaspoon
• Kashmiri red chilli powder: 1 tablespoon
• Whole yellow chilli: 1 medium (Optional)
• Cumin seeds: 1 teaspoon
• Cumin powder: 2 teaspoons
• Coriander powder: 2 teaspoons
• Turmeric powder: 2 teaspoons
• Salt: To taste
• Sugar: To taste
• Green chillies: 2-3
• Fresh coriander leaves: 2 tablespoons
• Mustard oil: As per requirement

Recipe:

• Wash the fish pieces and pat them dry. Coat them with turmeric powder and salt
• In a blender, add tomatoes, dry whole red chillies, yellow chilli and garlic pods. Make a smooth paste
• In a deep wok, add mustard oil and shallow fry the fish until they are golden on both sides. Set them aside
• In the same wok, add some more mustard oil, enough to make a spicy gravy. Heat it well and add cumin seeds. Temper well
• Add the tomato-spice paste and cook on low heat till the oil separates
• Stir in the dry spices with a splash of water and cook further
• Add warm water, enough to make a thickish gravy. Boil on full flame for 3-4 minutes, lower the flame and add the fish. Cover and cook on low flame for 7-8 minutes
• Check seasoning, sprinkle chopped coriander leaves and enjoy

— Pooja Mitra