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Pabda (Butter Catfish) in Mustard-Yoghurt Gravy

 INGREDIENTS:

  1. Pabda Fish 4-6 pieces
  2. Yoghurt 1 cup
  3. Black Mustard Seeds 1 tsp
  4. Yellow Mustard Seeds 2 tsp
  5. Onion 1 medium, thinly sliced
  6. Ginger Paste 1 tsp
  7. Green Chilis 2-3
  8. Turmeric 1/2 tsp
  9. Salt to taste
  10. Sugar 1/4 tsp
  11. Mustard Oil 2 tbsp
  12. Water as needed
  13. Coriander Leaves 

METHOD:

Serving size: 4-5

Wash the fish and rub them with salt and turmeric. Keep aside for 10-15 minutes.

Soak the black and yellow mustard seeds in warm water for 10 minutes. Grind them with one green chili and salt (this prevents the mustard from turning bitter) into a smooth paste using a splash of water.

Whisk the yoghurt with the mustard paste, ginger paste, a pinch of turmeric powder, and salt until smooth and lump-free. 

Pan-sear the fish on medium heat until light golden on both sides. Remove and set aside. 

Heat the remaining oil in the same pan and add the onion slices and green chilis. Sauté until the raw aroma of the onion dissipates and turns translucent.

Lower the heat and pour in the yoghurt-mustard paste. Stir continuously on low heat so the curd acclimates to the heat without splitting. 

Add a cup of warm water along with salt and sugar, then bring it to a gentle simmer. Slide in the pabda pieces and cook on low heat for 5-6 minutes. 

Garnish with chopped coriander leaves and slit green chilis, and serve with steamed rice and a light cucumber salad.



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