![]() Add spices to stockpot, stir and simmer 10 minutes to allow flavors to meld.Īdd cod to pot and simmer in sauce until cooked through and no longer translucent, about 5 minutes. Add fenugreek and continue cooking, stirring constantly, for 30 seconds more. When warm, add mustard, nigella and cumin seeds and toast until fragrant, about 30 seconds. Meanwhile, heat vegetable oil over medium heat. Heat two tablespoons of mustard oil in a pan and shallow fry fish pieces on both sides until slightly browned. Place tomatoes, turmeric, ground cumin, salt and stock in large stock pot and bring to a boil over medium heat. Marinate fish fillets with lemon juice, half a teaspoon of turmeric powder and salt. A finger licking yummy pomfret fish curry made in Bengali style the recipe I have grown up eating simple yet so sumptuous. ![]() Hence Pabda Macher Kalo Jeerer Jhol is cooked light with minimal usage of spices. In Bengal, you would use a local carp called rohu in this recipe, but using a filleted meaty white fish in its place such as cod or halibut works just as well.Ģ Pounds Cod Fillets, cut into thick strips Pabda Macher Tel Jhaal or Pabda Macher Jhol is a staple Bengali Fish Curry.Pabda is a delicate fish with extremely flavourful flesh.
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