Pabda macher tel jhol

পাবদা মাছের তেলঝোল is a yummy Bengali preparation. It has earned itself the status of a Bengali delicacy due to its buttery texture and simple yet oh-so-yummy taste.  

Pabda (also known as pabdah catfish or pabo catfish) is readily available in most of Bengal - West and East. Pabda is a good-enough source of omega 3 fatty acids, well the winner bengali fish in this category is Ilish...but pabda isn't too bad either :) So we can enjoy pabda - guilt-free....esp. this recipe.....I don't use much oil.

This version of Pabda-r tel-jhol is something that has been passed on to me as a family heirloom - from grandma to ma to me. I make this dish often when the family is home for lunch....so call it lazy weekends, or special occasions. 

The stunningness of this dish is in its simplicity. It needs very few readily available ingredients, and is quite healthy too. Here comes the recipe:

Need

Pabda - whole cleaned – 500 gms

Mustard seeds – 1tsp

Mustard oil – 2 tbsp

Whole red chili – 2 medium – slit

Bay leaf – 1 large

Ginger paste – 1tbsp

Cumin powder – 1tsp

Coriander powder – 1tsp

Fresh chopped cilantro – 2 tbsp

Green chili – few, halved

Water – ¾ cup

Salt to taste

To make

Marinate the fish in turmeric and salt for 15 minutes.

Heat the mustard oil in a flat skillet and splutter the mustard seeds with the whole red chili and bay leaf.

Now arrange the fish quickly in one layer. Keep the heat on high.

By the time you are done putting the last fish on, start turning the 1^st fish over gently. This ia  very delicate fish so use a soft edged spatula.  

Now add the ginger paste, cumin and coriander powder and the water. Cover and cook until the water is reduced and the oil starts separating on the sides of the skillet.

Now add the green chili and chopped cilantro and turn off the heat.

Serve with steaming white rice.

oh...and wish everyone an amazing 2014.