Pabda is a freshwater fish. Taste of the Pabda Fish is much sweeter than other fishes you get particularly in West Bengal or Bengal. It’s a very popular fish in Bangladesh than in Inda. Bengalese of Bangladesh also eat this fish in their own way. They also make a Pabada tel jhal but in a very different way than Bengalese in India. This fish is also available in Pakistan and Nepal and they also eat this fish with their country style. Pabda fish is a well-known fish of West Bengal, India. Bengali Pabda marcher Posto Tel Jhal and Sorshe Posto Bata diye pabda both are different recipes. but I combined these recipes and made a wonderfully tasty, yummy fish recipe.
Is OMPOK and Indian Pabda Fish both are the same Fish?
Yes, both are the same fish. These fish belong to “SILURIDAE” FISH FAMILY. This fish found in Asia and south Aisa’s Rivers. So the people of Asia and south-east Asian countries actually eat this fish a lot. And I guess most of the Asian people like this fish because of it’s sweet and soft flesh and the most important thing is this fish has less bone than other fishes and it has no fish scale. For the reason, it is easy to eat by everyone. Even kids can eat this fish because it has less bone. My recommendation is if you get this fish in a fish market must buy it and cook it. I am sure you will like its taste and texture.
Is the fish oily?
This fish is oily. I found many times more oil in the fish curry which I did not use for sure in the recipe while making. I will suggest you use less oil when you fry the fish and just make sure your frying pan is hot enough with little oil. It’s important to know that this fish always stick on the pan because of its skin. Therefore always make your pan hot enough when you fry this fish. Then your fried fish will come out perfectly without any mess.
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1TbspPoppy seed PasteMake a smooth paste with Luke warm water
Course Lunch, Main Dish, Side Dish
Cuisine Bengali, Indian
Rub all the fish pieces with ½ Tsp. salt and ½ Tsp. Turmeric powder at the same time before the fish fry in oil.
Take a wok/Kadai.
Put it on the Gas flame.
Make it hot and put 1 Tblsp oil in it and heat the oil too.
When the oil is Hot enough Put all the Fishes into it and fry both sides.
After frying all the fish pieces take out all the Fried fish from the oil.
Now again add 3 Tbsp oil to Wok/Kadai and make the oil hot.
put Onion Seed/Nigella Seed/Kalonji/magrel on hot oil as a temper.
Then put 1 cup hot water and strained Black Mustard Seed paste, Poppy seed paste into the wok.
Then after 2 sec adds Chopped Tomato, Red Chili Powder, Turmeric powder and Slit Green Chili.
And finally, add salt and sugar.
Make it boil for a while.
After then put all the fish pieces carefully into the hot mustard sauce mixture.
Now cover the pan with a lid.
Then cook all the fish for 10 minutes maximum.
After 10 Minutes open the lid and pour 1 Tbsp of raw Mustard oil over the gravy and turn off the gas flame.
Pabda Fish Posto Tel Jhal (Fish in white poppy seed with oil sauce) is ready to serve.
Serve this Dish with steamed White rice.
Always soaked Black Mustard seeds in lukewarm water Before making a paste.
Make a mustard paste with a pinch of salt & 1 Deseeded green chillis with the help of a blender. Blend the seeds for few mins or until it seems likes smooth in texture.
Strain all The Black Mustard Seed paste with a sieve to remove the waste as much as possible and use only the pale yellow color Liquid. And Always soaked Poppyseed (white) with lukewarm water to make a Smooth paste.