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Pabda Shorshe : Bengali Style Pabo Catfish Cooked In Mustard Seeds Paste

Pabda shoeshe is one of the signature recipes of Bengali cuisine. In this recipe pabda catfish is cooked with mustard seeds paste.  In Assamese the fish is called pavo mas (পাভ মাছ). Pabda fish is a fresh water fish found in lakes and rivers. The dish has a sharp taste of mustard and served in the main course as a side dish with rice.

Pabda Shorshe : Bengali Style Pabo Catfish Cooked In  Mustard Seeds Paste 

📎Course : Main course
📎Cuisine : Indian/Bengali
🔪Preparation Time : 10 minutes
♨Cooking Time : 20 minutes
🕞Total : 30 minutes 
🍴Servings : 2


  • 2 pabo  catfish
  • 2 onions  (chopped)
  • 1 tomato (chopped)
  • 2 green chillies
  • 2 tbsp mustard seeds
  • 1/2 + 1/2 tsp turmeric powder 
  • 3+1 tbsp oil
  • 1 cup water and
  • salt to taste


  1. Soak yellow mustard seeds in lukewarm water for 10 minutes. Now make a fine paste of mustard seeds. Keep aside. 
  2. Clean and wash pabda catfish under running water.
  3. Cut the chillies lengthwise and make half of them. Keep aside. 
  4. Rub fish with salt and turmeric.
  5.  In a pan heat oil and fry the fish pieces. Drain and keep the fish pieces aside. 
  6. In the remaining oil add chopped onions,  fry till translucent and add chopped tomatoes and cook until oil separates.
  7. Add chillies, salt and mustard seeds paste. Mix well. 
  8. Add 1 cup of water. Bring to boil. 
  9. Add fish pieces and cook in high heat for five minutes. Remember that this fish is very delicate. It may break easily if you try to cook in a hurry. Cook carefully and place the fish pieces carefully in the pan. You can turn out the fish carefully once if you want so that both sides cook well in the mustard gravy. 
  10. Add chopped coriander leaves.
  11. Remove pan from heat. Add 1 tbsp of raw mustard oil above the dish. But don't add raw mustard oil if you don't like the raw smell of mustard oil. Serve hot with rice.