Pabda mach bhuna

Authentic Pabda Mach Bhuna Recipe: Spicy Bengali Catfish Curry

cooked in a rich and spicy gravy using the bhuna technique. “Bhuna” refers to a method where spices are fried in oil until they release their natural aromas, resulting in a thick, flavorful sauce that coats the main ingredient—in this case, the delicate Pabda fish.

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Prep Time 30

Cook Time 30

Servings: 2 serves

Course: curry, dinner, fishcurry, lunch, Main Course, pabda fish

Cuisine: bangladeshi

Ingredients Equipment Method

Ingredients

4 whole pabda fish cleaned
2 cups sliced onion
5-6 green chillies slitted
1/2 cup coriander chopped
1/2 tsp panchforon
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 sliced shatkora, mango, lime leaves something tangy.
1 tsp salt or according to taste

Equipment

1 pan

Method

Add salt, chilli powder and turmeric to the cleaned fish and massage well.
add some oil to a pan and heat it up. Fry them for 2-3 minutes till golden brown on both sides.
Take them out.

pabda bhuna part

In the same oil, add pachforon and sliced onion and cook until sofened.
add ginger garlic paste, chilli powder and turmaric and mix well.
add some water and cook until masalas fragrant.
After 5-7 of cooking in medium heat. add some more water and the fried fish into the pan, submerge the fish into the sauce and let it simmer.
Simmer for 8-10 minutes in medium low heat covered.
Adjust salt and add your tangy fruit or leaves.
Garnish with coriander and swirl the pan gently to mix and combine.
fish is usually delicate in a curry so heavy hanf stirrung can break them easily,
Once you get your bhuna consistency, turn off the heat serve with steamed rice and enjoy.