Pabda Fish curry

Name: Pabda Fish curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: 6-8 frozen Bangladeshi Butterfish (Pabda Fish), thawed completely (6 to 8 fish); 1/2 tsp salt; 2 onions (medium size); 2 – 3 tbsp of oil; 0.5 tsp salt (adjust to your taste); 2 – 3 green chillies; Coriander (for garnishing); 2 tbs lemon, juice; ½ tsp turmeric powder; ½ tsp chilli powder; 1 tsp coriander powder; 1 tbsp mustard powder

23 steps

Prep:20minCook:25min

This recipe was submitted to Cook the Commonwealth by Alina. She says, "I am a first generation Bangladeshi living in Small Heath, Birmingham. This recipe is a traditional authentic fish curry and very popular in Bangladesh. Bangladesh called as land of rivers. People love fishes in their daily meal with is healthy and source of Omega 3." This recipe uses the Pabda fish which is local to Bangladesh, also known as Bangladeshi butterfish. Cod or haddock could be used as a substitute.

Updated at: Thu, 17 Aug 2023 06:04:30 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories80.7 kcal (4%)

Total Fat5.3 g (8%)

Carbs3.2 g (1%)

Sugars1.3 g (1%)

Protein5.3 g (11%)

Sodium262.4 mg (13%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

6Butterfish

frozen, Bangladeshi, Pabda Fish, thawed completely, 6 to 8 fish

½ tspsalt

2onions

medium size

2 Tbspoil

½ tspsalt

2 Tbslemon

½ tspturmeric powder

½ tspchilli powder

1 tspcoriander powder

1 Tbspmustard powder

Instructions

Step 1

Peel 2 medium onions and chop them finely.

Step 2

To prepare the fish you need to remove its fins, whiskers, guts and tails and clean it properly.

Step 3

Rub the fish as you wash it under cold running water.

Step 4

Drain the water and wash again, several times, until the water runs clear.

Step 5

Place the fish in a colander and allow to drain once the fish have been thoroughly washed.

Step 6

Once all your fish are clean add ½ tsp of salt, 1 tsp lemon soak the fish prior to cooking and leave it for 3 to 5 minutes.

Step 7

Now marinate the fish with turmeric, lemon, salt and fry both side for few minutes but don’t fry fully.

Step 8

In a medium sized saucepan add 2 - 3 tbsp of oil.

Step 9

Once the oil is hot, add the chopped onion, followed by 1 - 1.5 tsp of salt (adjust to your taste, it's better to add less as you can add more later if you feel you need it).

Step 10

Stir well and then cover.

Step 11

Cook over a low - medium heat until the onions are translucent and soft (approx. 8 - 10 mins).

Step 12

After 8 - 10 minutes check to see if your onions are soft.

Step 13

Add all the spices in a small bowl then add 2 tbsp water, mix it well and pour in the pan with the onion.

Step 14

After the spices have fried for several minutes and the rawness has gone, add 2 cups of water to create a thick masala.

Step 15

Cover and cook for a further 5 minutes, over a high flame.

Step 16

Add the washed fish and gently, using a wooden spoon, coat all the fish with the masala. This will be the ONLY time you stir the fish using a spoon so make sure you coat everything evenly.

Step 17

Once coated, place the lid back on the saucepan and turn down the heat in medium until you can see water oozing out of the fish.

Step 18

Add 1 tbsp mustard powder make a paste add into gravy.

Step 19

In the meantime, slice 2- 3 green chillies and chop the coriander leaf.

Step 20

Turn the heat down for 10 minutes.

Step 21

Minutes before removing the curry from the heat add in the sliced green chillies.

Step 22

Immediately before removing the curry from the heat add the chopped coriander.