Hi Friends,
Today I am posting a delicious Pabda fish gravy recipe—-It is Doi-Pabda. It is a beautiful recipe and tastes awesome. The taste of the dish is perfect for a special party. The masala add great flavor and beautiful color. The gravy had a perfect thickness—not too soupy not to thick. It goes well with rice/fried rice/pulao.
Cooking time – 30 minutes. Serve – 4
Ingredients-
- Pabda fish(large) – 2 (cut into halves)/400 grams.
- Cinnamon – 1 inch.
- Cardamom – 2
- Cloves – 4
- Bay leaf – 1
- Onion – 1
- Grated ginger – 1/2 tsp.
- Turmeric powder – 1/2 tsp.
- Red chilly powder – 1/2 tsp.
- Salt to taste.
- Sugar – 1/4 tsp.
- Oil – 1/2 cup.
- curd – 1 tbsp.
Instructions –
Wash the fish,marinate with 1/2 tsp.of salt and a pinch of turmeric powder. By using 1/2 cup of water grind onion,ginger turmeric and chilly powder into a smooth paste. Beat the curd well.
Heat oil, fry the fish till light brown on both sides. Take out from the oil,keep aside. Crush the whole masala(cinnamon,cardamom,cloves) and add to the remaining oil. Add bay leaf and sugar. Fry for 30 seconds. Add the masala paste and 1/2 cup of water. Fry till oil separates. Add 2 cups of water,allow it to boil, Mix beaten curd and cook for 2 minutes. Add the fried fish,salt. Cover the pan and cook for 5 to 7 minutes.
Remove pan from the heat,cover and give 10 minutes standing time. Delicious Bengali Pabda fish gravy is ready, garnish with slit green chilly and serve.
