Pabda Machh - Spicy Curry

       When it comes to fish , Bengalis are always ahead. The primary reason being their proximity to river proned land. There are so many fishes that different communities of Bongs eat - it can hardly be counted . Out of the commons , after Ilish comes Pabda - one of the favourites of Bengal.
       Pabda machh (fish) is a fresh water fish and is easily cooked. It does not have rough scales that needs to be cut out like many other fishes.Though nearly all fresh water fishes can be eaten fried , Bengalis always try to stick to a rich and spicy gravy to compliment the taste.

How to cook

Ingredients:

Pabda fish - 5 to 6 pieces
Turmeric Powder
Red Chilli Powder
Salt - as required
Sugar - 1 tsp
Kalajeera - 1 tsp
Red Dry Chillies - 1
Green Chillies
Onion - 1 medium size
Tomato - 2 medium size
Coriander Powder (Dhone guro) - 1 tsp
Cumin Powder (Jeera guro) - 1 tsp
Mustard oil (or any Vegetable oil)
Coriander Leaves


Cooking:

• Cut the fish fins and throw out unnecessary materials from behind the neck.Wash the fishes thouroughly with water. 
• Grate the onions. Cut the tomatoes into small pieces and keep them aside.
• Mix the fishes with salt , turmeric powder and red chilli powder and keep for sometime (10-15 mins)
• Heat oil and fry the fishes till lightly brown.Keep medium flame while frying. Keep the fried fishes aside.
• In the oil ,pour kalajeera and green chillies . Let them splutter for few seconds.
• Pour the onion and let it turn to lightly golden brown.
• Add turmeric powder, red dry chillies, cumin powder, coriander powder , salt and sugar. Mix well and cook for sometime till oil separates.
• Add tomatoes and let it cook in the water released by tomatoes.
• When the spice looks done , add the fishes into the curry and mix well.
• Add sufficient quantity of water and let it cook for another 10 mins till you get a nice aroma of the curry.
• Add coriander leaves on the curry and give a standing time of 10 minutes before you serve.

Notes:

• You may add little fish masala before adding coriander leaves. This can enhance the taste.
• The curry tastes better when cooked in mustard oil, but if you are health conscious use vegetable or corn oil instead.