Skip to main content

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

INGREDIENTS:

  • 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


METHOD:

  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.

Comments

Popular posts from this blog

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name.         Assamese name = English name  Lai xaak(লাই শাক)= Mustard green  Paleng xaak(পালেং শাক)= Spinach  Horiyoh xaak(সৰিয়হ শাক)= Mustard plant  Dhekia(ঢেকিয়া)= Fiddlehead ferns  Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed  Lofa xaak(লফা শাক)= Chinese mellow   Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort  Sofguti(চফগুটি)= Fennel  Dangbodi(ডাংবদি)= Yard long been  Kolmou(কলমৌ)= Water spinach  Titamora(তিতামৰা)= Jute plant  Tengamora(টেঙামৰা)= Roselle  Bhekuri(ভেকুৰী)= Indian nightshade  Squash(স্কচ্)= Chayote squash  Bahgaj(বাহঁগাজ)= Bamboo shoots  Betgaj(বেতগাজ)= Rattan shoots  Sojina(চজিনা)= Drumstick  Maan-dhania(মান ধনিয়া)= Long coriander  Mosondori(মচন্দৰি)= Heart leaf  Bhedai lota(ভেদাইলতা)= Skunk vine  Zilmil(জিলমিল)= White goosefoot  Moricha(মৰিচা)= Amaranth  Khutura(খুতুৰা)= Green amaranth  Oolkobi(ওলকব

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names.  Assamese Name = English Name  Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange  Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name :  Zizyphus jujuba) Modhuri (মধুৰী) = Guava  Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango   Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim (ডালিম) = Pomegranate (Scientific

Water Hyacinth : The Most Amazing Vegetable I Found During My Visit To Tipam

 Food and travel go hand in hand. I always like to try new food, specially the local food whenever I travel. My recent visit to Tipam was not an amazing one in terms of testing food, as we didn't  find a good  eatery. But the most amazing thing happened was that we found a vegetable vendor who was selling water hyacinth (meteka) in his bicycle. I once tasted a water hyacinth dish in my mom's place but haven't cooked it myself. So I bought two bunches of water hyacinth's leaves with stems from him. As he was also selling water hyacinth's blossoms, I bought it too which was a new vegetable for me.  Water hyacinth  Water hyacinth's blossoms  Tipam is located in the Naharkatia Tehsil of Dibrugarh district of Assam. Tipam was the first capital of Ahom dynasty. The first Ahom king Swargadeo Chaolung Sukapha is said to have set his first foot hear after he entered Assam.  The main attraction of Tipam is the Deosali hill which is a beautiful hill surrounded by beautifu