Shorshe Pabda (Mustard Pabda Fish Curry) Recipe

About this recipe

A classic Bengali fish curry made with Pabda fish, mustard paste, and mustard oil, delivering a rich and aromatic flavor that's perfect for lunch.

Ingredients

• - Mustard Seeds
• 250 Gms Poppy Seeds
• 500 ml Water
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 200 ml Mustard Oil
• 10G Salt

Instructions

1. Step 1: Marinate the cleaned Pabda fish with turmeric powder and salt. Set aside for 10 minutes.
2. Step 2: Grind the soaked mustard seeds, poppy seeds, and 2 green chilies into a smooth paste using a small amount of water.
3. Step 3: Heat mustard oil in a pan until it starts to smoke, then lower the heat.
4. Step 4: Fry the marinated Pabda fish lightly in the hot oil for about 1 minute on each side. Remove and set aside.
5. Step 5: In the same oil, add the mustard-poppy seed paste and sauté for 2 minutes on medium heat.
6. Step 6: Add turmeric powder, red chili powder, and salt. Mix well and sauté for another minute.
7. Step 7: Add water to the pan and bring it to a boil.
8. Step 8: Lower the heat and gently add the fried Pabda fish pieces to the gravy. Cook for 10 minutes on low-medium heat.
9. Step 9: Add the remaining slit green chilies and simmer for another 2 minutes.
10. Step 10: Turn off the heat and let the curry sit for 5 minutes before serving.