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Catfish (Bengali Pabda) in Tomato, Mustard and Poppy Seed Gravy

 INGREDIENTS:

  1. Pabda, 3 medium to large, cleaned
  2. Turmeric Powder, 1 tsp
  3. Salt to taste
  4. Mustard Oil, 3-4 tbsp
  5. Yellow Mustard Seeds, 2 tbsp
  6. Black Mustard Seeds, 1 tbsp
  7. Poppy Seeds, 2 tbsp
  8. Green Chilis, 3-4
  9. Nigella Seeds, 1/2 tsp
  10. Garlic Cloves, 4-5, finely chopped
  11. Tomato, 1 large, blended or grated
  12. Red Chili Powder, 1/2 tsp
  13. Sugar, 1/2 tsp
  14. Water, as required
METHOD:

Serving Size: 2-3

Grind the black mustard seeds, yellow mustard seeds, poppy seeds and green chilis with a little water into a smooth paste.

Rub the fish with salt and turmeric and set aside for 10-15 minutes.

Heat oil in a pan and lightly fry the pabda on medium heat for 2-3 minutes on each side. Remove on each side.

In the same pan, heat the remaining oil and add the nigella seeds. Once they crackle, add the chopped garlic and sauté until fragrant.

Add the blended or grated tomatoes, red chili powder, turmeric powder, sugar and salt. Cook for 3–4 minutes, stirring occasionally, until the tomato softens and the raw smell disappears.

Add the prepared mustard-poppy seeds paste and stir gently into the tomato mixture. Cook for only 1–2 minutes on low heat. Prolonged high heat can make mustard preparations bitter. 


Add 1 cup of warm water and bring the gravy to a gentle simmer. Gently slide the fried pabda into the simmering gravy. Cover and cook over low heat for 3–4 minutes.


Garnish with coriander leaves and serve with steamed rice, cucumber-tomato salad, a bowl of curd and a wedge of lemon on the side.












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