This is an authentic Bengali recipe which is simply delicious. Any fish like Rohu, pabda, pomfret, and Hilsa or (illish maach) can be prepared for this dish. This is a very spicy and tangy preparation of Pabda fish. Pabda is also known as Pabo Cat fish.
Serving Size: 4
Cooking Time: 45 Mins
500 gm of pabda fish. Larger is the better
1 tsp of yellow mustard seed and
1 tsp of black mustard seed
2 green chills
1 tsp of black cumin or kalo jeera
1 tsp turmeric powder
1/2 unsweetened condensed milk
Salt to taste
Heat mustard oil in a skillet.
Pabda fish is very delicate. On a medium heat fry the fish very carefully until it is light brown.
Make paste of yellow and black mustard seed.
Now on the same pan lower the heat and add the green chilly and kalo jeera. Stir occasionally.
When the jeera sputters add the fried fish
Add the mustard paste on top of the fish and add hot water as required.
Add condensed milk and mix well.
Add turmeric powder and salt.
Cover the lid and cook for 5 min in low heat.
Take it out of the flame when done.
Serve Pabda fish with steamed white rice. It takes about 45 mins to prepare and serves 4 people.