Pabda Macher Jhal Recipe | Traditional Bengali Pabda Fish Curry | পাবদা মাছের ঝাল | #video

Learn how to make Pabda Macher Jhal (পাবদা মাছের ঝাল), a classic Bengali fish curry bursting with authentic flavors. This simple homemade recipe is prepared with fresh pabda fish, aromatic spices, tomatoes, and green chilies to create a delicious spicy gravy that pairs perfectly with steamed rice. If you love traditional Bengali cuisine, this recipe is a must-try! Watch the video till the end for easy step-by-step instructions and helpful cooking tips. ❤️ If you enjoyed this recipe, don’t forget to Like, Share & Subscribe for more delicious Bengali recipes! #PabdaMacherJhal #BengaliFishCurry #PabdaRecipe #BengaliRecipe #FishCurry #IndianFood #HomeCooking #TraditionalRecipe #AtanurRannaghar #EasyRecipe #viral Pabda Macher Jhal (Traditional Bengali Pabda Fish Curry) Ingredients 4 Pabda fish, cleaned 2 bay leaves 2 dry red chilies 2 medium onions, finely chopped 6–7 garlic cloves 1-inch ginger 2 medium tomatoes, chopped 2–3 green chilies, slit Fresh coriander leaves, chopped ½ tsp turmeric powder 1 tsp cumin powder 1 tsp red chili powder (adjust to taste) ½ tsp garam masala powder Salt to taste 4 tbsp mustard oil Method 1. Wash the pabda fish thoroughly and marinate with turmeric powder and salt for 10 minutes. 2. Heat mustard oil in a pan until it starts smoking lightly. Fry the fish gently for 1–2 minutes on each side. Remove and keep aside. 3. In the same oil, add bay leaves and dry red chilies. Sauté until aromatic. 4. Add the chopped onions and cook until golden brown. 5. Add the ginger-garlic paste and sauté until the raw smell disappears. 6. Stir in the chopped tomatoes and cook until soft and the oil separates. 7. Add turmeric powder, cumin powder, red chili powder, and salt. Cook the masala for 2–3 minutes, adding a splash of water if needed. 8. Pour in about 1½ cups of hot water and bring the gravy to a gentle boil. 9. Carefully place the fried pabda fish into the gravy. Add the slit green chilies and simmer for 6–8 minutes on low heat. 10. Sprinkle garam masala powder and chopped coriander leaves. Cook for another minute, then switch off the heat. 11. Let the curry rest for 5 minutes before serving. Serving Suggestion Serve hot with steamed rice for a comforting and authentic Bengali meal. Enjoy the rich flavors of this traditional Pabda Macher Jhal! 🍛🐟