Step-by-Step Guide to Make Super Quick Homemade Pabda macher tel jhaal

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, How to Make Super Quick Homemade Pabda macher tel jhaal. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pabda macher tel jhaal, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pabda macher tel jhaal delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pabda macher tel jhaal is 4 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pabda macher tel jhaal estimated approx 20 minutes.

To get started with this particular recipe, we have to first prepare a few components. You can cook Pabda macher tel jhaal using 13 ingredients and 9 steps. Here is how you can achieve it.

#goldenapron #post_15 PABDA MACHER TEL JHAAL is a staple Bengali Fish Curry . Pabda is a delicate fish with extremely flavourful flesh .

Ingredients and spices that need to be Make ready to make Pabda macher tel jhaal:

1. 6 large pabda fish
2. 1 teaspoon whole garam masala powder
3. 1 bay leaf
4. 2 large onion chopped
5. 9 cloves garlic
6. 1 " ginger
7. 2 tomatoes chopped
8. 1 teaspoon cumin powder
9. 1 teaspoon turmeric powder
10. 1 teaspoon red chilli powder
11. 1 teaspoon garam masala powder
12. 1/2 teaspoon sugar
13. 6 tablespoons mustard oil

Instructions to make to make Pabda macher tel jhaal

1. Wash and clean fish. Marinate whole fish with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Coat fish with both side and keep aside for 10 minutes.
2. In a grinder add chopped onion, ginger, garlic and tomato make a smooth paste.
3. Heat mustard oil in a pan and fry the fish one by one very carefully. Remove fish from the oil and keep aside.
4. Now add whole garam masala and bay leaf in same oil. Then add the paste fry for 10 minutes.
5. Now add the all spices powder and mix well. Fry till oil separate from masala, about 3 - 4 minutes.
6. Add 1 cup of hot water and bring to boil. Adjust seasoning and boil in high flame.
7. Add fish one at a time and to the boiling curry. Cook for 3 - 5 minutes, covered.
8. Switch off the flame and keep the fish curry on stand by for 10 minutes.
9. Serve with only steam Rice and Enjoyyyyyyyy.

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