Pabda/Pabo Catfish is a very popular fish in Bengali cuisine and it tastes great anyway you prepare it. In fact this type of fresh water fish doesn't need much preparation or elaborate ingredients. I bought a few packages of this fish from a Asian supermarket( sold as frozen, 14 oz. pack). I made light curry a couple of weeks back and saved some to make with poppy seeds paste.
Pabda cooked in poppy seeds paste gravy and mustard seeds paste gravy are delicious two age-old Bengali fish curries. Instead of making two preparations I just combined them with poppy seeds paste mostly so nutty-sweet taste can come through. Adding little mustard seeds paste in this curry brings out a slightly pungent
flavor.
Ingredients~
5-6 pieces (14oz) pabo catfish, cleaned and gutted
3 tbsp poppy seeds paste
1/2 tbsp mustard seeds paste(yellow and black mustard)
1/2 tsp. turmeric
1/2 tsp salt or to taste
1/8 tsp nigella seeds
3 tbsp. oil(preferably mustard oil)
2-3 green chilies
1 1/2 cup warm water
Method~
Smear fish with little salt and turmeric. Heat oil n a medium cast iron/steel wok or pan on medium heat. Fry both sides of the pieces till light brown. In the same oil temper nigella seeds and 1 green chili. Add in mustard seeds paste and fry for 1 minute. Add poppy seeds paste, warm water, fish pieces, rest of the chilies, salt and turmeric. Let it come to a boil. Reduce to low heat, cover and cook for 7-8 minutes. Taste and adjust seasonings. Let it cool for 5 minutes and serve with plain warm rice. Enjoy!
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| Happy cooking |
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