Skip to main content

Green Pabda Maanch/ Ompak Pabo in Green Gravy


Pabda/ompak pabo fish are very delicate sweet fish loved by every Bengali. Mostly it is cooked with mustard popular as sorshe pabda. But today I thought of cooking it differently with fresh coriander and mint leaves. Relish this awesome fish on a green gravy. I assure you will love it.

Preparation time  10 minutes
Cooking time 20 minutes
Serves  4

Ingredients: 
4 big pabda fish (ompak pabo)
1 small onion
1 big tomato 
6 to 8 cloves garlic
½  cup fresh coriander
½  cup fresh mint leaves
4 green chilly or to taste chopped
2 green chilly silted
½  tsp kalonji / nigella sativa 
½ tsp turmeric  powder
a pinch of sugar
1 whole red chilly
6tbsp oil ( mustard oil or oil of your choice)
¼ tsp ghee/ clarified butter
¼ tsp garam masala powder
¼ tsp fresh cream (optional)
 salt to taste 

Methods Of Cooking:
Clean the fish. If the fish is too big then cut from the middle into two pieces it will help you in cooking the fish. Rub the fish with salt and turmeric powder. Keep aside. Now take onion, garlic, tomato, green chilly chopped, coriander and mint leaves, salt and sugar in your blender and make a fine paste. Heat oil in a pan and then fry the fish till light golden. Keep aside. Now in that oil (you can add a teaspoon more oil if needed) add kalonji/ nigella sativa and dry red chilly broken into halves. Now add you get the smell of fried kalonji then add the green paste. Stir and cook for few minutes till oil comes out from the mixture. Now add silted green chili and a little less than a cup of warm water. Let it come to boil then add the fried fish. Cook for another 6 to 8 minutes. Then add ghee, garam masala and fresh cream if using. Mix with very soft hand. Cover put off the flame and give few minute standing time before serving .Serve with steamed hot rice. Enjoy green pabda maanch.




Happy Cooking!

Comments

Popular posts from this blog

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.