Shorshe Pabda or Pabda fish in mustard sauce (পাবদা মাছের সর্ষে বাটা) is a very famous bengali dish. Cooking fish in mustard sauce is a very traditional bengali style. Fishes like Hilsa (ইলিশ), pabda (পাবদা), rohu(রুই), katla(কাতলা) etc, are often cooked in mustard. Some uses the age old technique of steaming the raw fish marinated in mustard, folded within banana leaf this process is also called "paturi" (পাতুরি), steaming can also be done on steamer available now a days. Another technique is pan fried technique where the fish and curry is fried mildly and then steamed. Today i will show the process of Shorshe Pabda in pan fried way.
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INGREDIENTS:
Pabda Fish 550g
Mustard powder
Curd 2tsp
Black cumin seed 1tsp
Salt 1tsp
Turmeric 1½tsp
Mustard oil 2 tbsp
Green chillies 3 pc
Corriander leaves freshly chopped
PROCESS:
¤ Marinate the fish with salt and 1tsp turmeric powder and 1tbsp mustard oil, mix with hand, keep it aside for sometime.
¤ Add oil 1/2 tbsp oil in the pan and fry the fish mildly and keep them aside.
¤ Mix 1tsp of readymade mustard powder, which is easily available in market, in water and keep it for 15min
¤ Beat 2tsp of curd.
¤ Now heat the pan add rest of oil, temper with black cumin seed.
¤ Now add the beaten curd mix quickly and in low flame. Add ½ tsp turmeric powder mix very well.
¤ Now add the mustard paste keep mixing and add salt as per taste.
¤ Add the fried Pabda fishes slowly, and slitted green chillies, total cooking will be done in low flame.
¤ Put a lid and allow to steam for 5 to 10 min.
¤ After steaming is complete open the lid add freshly chopped corriander leaves.
¤ Shorshe Pabda is ready. Serve the dish with steamed rice.
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