Hello Foodies Bee Hive . I hope everyone is doing well. Again I'm here after a very long time with an amazing food which is "PABDA fish vuna" . I am a Bengali , I love fish, I love every item which is made of fish . But maximum fish is required to wash very nicely for it's fishy smell & it is too much time consuming, I never tried of cooking any kind fish . My mom cook fish for me .
Washing fish is a time-consuming task. In hostel life, you don't always have all the ingredients to cook and eat as you wish. Buying fish and cooking it takes a lot of time.
But today I tried a fish curry for the very first time in my life & which became insanely amazing PABDA fish curry I have ever tasted in my life! But to be honest I can't beat the taste of my mom recipe!
As the saying goes, "Bengali eats fish and rice," so I couldn't wait to go home and eat fish, so I cooked my first fish in a very messy hostel life, and that too in a pub!
Without talking too much, I will tell you how I made this fish vuna .
Ingredients:
Pabda fish – 250 grams
Black mustard seeds– 1 tablespoon
Lime leaves – 3 to 4
Turmeric powder – 1 tablespoon
Red chili powder – 1.5 tablespoons
Chopped onions – 2 medium-sized
Garlic paste – 1 tablespoon
Ginger paste – ½ tablespoon
Green chilies – 10 to 12
Salt – according to taste
Water– as needed
Mustard oil – 50 ml
Cooking method:
First, wash the Pabda fish thoroughly with water and marinate it with salt and lemon juice for ten to fifteen minutes, this will remove the bad smell of the fish. After ten to fifteen minutes, wash the fish several more times with water.
Then add mustard oil in a pan. When the oil becomes heated, add chopped onion.
When the chopped onion becomes a little soft, add a little salt. Then add ginger-garlic paste and grind it well. Once it is grinded, add turmeric and chili powder.Then add a little water to it or else the spices will burn.
When the raw smell of the spices is gone, add the green chilies. You can lightly chop the green chilies with the fish if you like it spicy.
Then add the washed fish to the minced spices and add a sufficient amount of water.
Along with adding water, add lemon leaves and today's game changer, mustard paste.I tore the lemon leaves with my hands so that the aroma would come out well. Then stir it lightly.
Cook on low heat. When the fish becomes soft, increase the heat of the stove, reduce the water and it will become a thinner consistency broth.
Its taste is absolutely delicious with hot rice. You can try this if this fish is available near by you . I assure you you will like this if you generally like fish !