Pabda mach bhuna
Authentic Pabda Mach Bhuna Recipe: Spicy Bengali Catfish Currycooked 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.
Equipment
- 1 pan
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
Instructions
- 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.