My fish monger insisted us to buy all his pabda fishes and hubby was kind enough to take all of them. Now, poor me, struggling with deciding recipe for pubda fish. I have tried Pabda machher Sorshe Jhal, Begun Bori diye Pabda Machher Jhol, Pabda Machher Laal Jhol, Dudh kalo jire batay pabda to name a few. But what to do next,, with so many fishes. I am running out of ideas and created this Patol Pabda Doi Jhal recipe just by my intuition. This is a different version of a regular vegetable fish curry. Since the fishes were very fresh, the dish came out really nice. I am planning to replicate the same recipe with some different fish also. Let me see how it turns out.
Ingredients for Patol Pabda Doi Jhal
- Patol or Parwal – 7-8
- Pabda fish – 10
- Curd – 2 tbsp
- Salt and turmeric – as required
- Sugar – 1/2 tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Panch foran or bengali five spice – 1/2 tsp
- Mustard oil for cooking
How to make Patol Pabda Doi Jhal
Fry the fish pieces with a pinch of salt and turmeric. Do it in batches, Keep aside. Make a paste of salt, turmeric, cumin powder and coriander powder by mixing them with little water.
Fry the parwal with a pinch of salt and turmeric and keep aside.
Heat mustard oil in a pan and temper it with the panchforan.
Add the masala mixture to the pan and fry till oil separates.
Next add whipped curd. Whiling whipping the curd, I have added a pinch of salt and some sugar to it to reduce the sourness.
Fry till the oil separates.
Add 2 cups of hot water and once it starts boiling, add fried fishes and fried parwals to the pan.
Cook for 10 minutes over low heat till the potato and fishes are cooked through. Adjust the gravy as per your requirement. Adjust the seasoning too.
Serve with plain rice.