How to make delicious pabda mach bhaja
Pabda fish is very popular in Bengal for it’s extremely delicacy and flavor fullness. Varieties of recipes we can prepare from pabda fish, i.e pabda macher jhol, pabda macher kalia, pabda macher jhal.It is also known as butterfish for its buttery skin. It is not only good in taste but having high nutritional value like potassium, sodium, and magnesium and also high in protein.
| Author: Abhijit Mukhopadhyay |
| Course: Side dish |
| Cuisine: Bengali |
| Level of cooking: Medium |
| Preparation time: 15 minutes |
| Cooking time: 15 minutes |
| Total time: 30 minutes |
| Servings:2-3 |
Ingredients
Pabda fish-6
Mustard oil -4 tsp
Turmeric powder-1 tsp
Red chili powder-1/2 tsp
Salt to taste
How to make delicious pabda mach bhaja
First clean and wash the fish.
Rub the fishes with turmeric powder, red chili powder and salt thoroughly.
Take a hard bottomed pan or iron made kadai( because it needs special care to fry ,because the skin is very oily and any time may stick with fry pan)
Heat mustard oil in smoking point, and then lower the heat.
Now put one by one the fishes very carefully as it splutters more.
Fry one side for 2-3 minutes, not more than that otherwise the food value will be lost, because the fish is very delicate.
Now flip it to other side and fry it for 2 minutes.
Now take it out from pan and serve with steamed rice and dal or panta bhat.