Sorshe Pabda is one the most favorite fish recipes among the Bengali people. This are mainly medium size river fish which are very delicate but it taste is very smooth. Pabda can be prepared with combination of various spices but one cooked with mustard paste is really hard to resist. I am sure if you like hot spicy cuisine then this can be your favorite too.
Preparation time – 15 minutes Cooking time –20 minutes Serves 4 to 5 Ingredients: 8 to 10 medium size pabda fish ( ompak pabo/ pabo cat fish) 3 tbsp mustard seeds paste ¼ tbsp cashew paste 1 tsp onion paste ½ tsp ginger garlic paste 1tsp turmeric powder 1tsp red chili powder 1 tomato sliced 4 to 5 whole green chilly 1/8 tsp pinch of garam masala powder hand full chopped fresh coriander 5 tbsp and 1 tsp mustard oil salt to taste Methods of CookingPabda fish / ompok pabo are soft fish and need a very little time to cook. But they need gentle handling. Clean the fish and rub the fish with ½ tsp of salt and turmeric powder. Now take bowl add mustard paste, cashew paste, onion paste, ginger garlic paste, red chili powder, turmeric powder, salt and 4 tbsp of mustard oil. Mix well then add the sliced tomato, green chilly. Marinate the fish in this mixture. Now heat 1 tbsp oil in a kadai, or a heavy bottom pan. Now add this marinated fish. Add chopped coriander on the top. Make the flame low. Cover and cook for 10 to 15 minutes. Make the flame high and immediately sprinkle garam masala powder and 1tsp of mustard oil over it. Now put off the flame and cover and give 5 to 6 minutes standing time. Once cooked fish became very soft and a tendency to break so handle with soft hand while you dish out .This dish is relished during lunch with hot steamed rice.