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Pabda Jhal (Bengali Butter Catfish Curry)Cook
Pabda Jhal (Bengali Butter Catfish Curry)
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Pabda Jhal (Bengali Butter Catfish Curry)

  • 40 min
  • medium
  • Serves 4

Prep 15 min · Cook 25 min

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6 steps, one at a time. Big words for every step, and a timer where a step waits.

Also known as pabda macher jhal, pabda macher jhol, pabda fish curry · Non-veg · Curries & Gravies

Curries & GraviesLow carbHigh proteinGluten-freeDairy-free

Pabda jhal, a Bengali curry of fried pabda fish in a thin mustard paste gravy with kalonji, green chilli and tomato. Medium-spicy, serves 4, about 40 minutes.

High proteinLow calorie

Ingredients

14 items

4 people
  • Pabda (Butter Catfish), Cleaned6
  • Salt1 tsp
  • Turmeric Powder1 tsp
  • Mustard Seeds, Soaked1 tbsp
  • Water, For Soaking40 ml
  • Green Chilli, Slit30 grams
  • Water, For Mixing30 ml
  • Kashmiri Red Chilli Powder1 tsp
  • Mustard Oil4 tbsp
  • Kalonji½ tsp
  • Tomato, Finely Chopped100 grams
  • Water, For Cooking400 ml
  • Mustard Oil1 tsp
  • Coriander Leaves, Finely Chopped5 grams

Contains: fish.

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

NutrientPer 1 personAll 4 people
Energy291kcal1164kcal
Protein21g83g
Carbohydrate3.1g12g
Fat21g86g
Fibre1g4g
Sugar1.3g5.2g

Method

  1. 1

    Rub the cleaned pabda with half the salt and half the turmeric powder. Keep aside for 10 minutes. Soak the mustard seeds in 40 ml water.

    Pabda (Butter Catfish)SaltTurmeric PowderMustard SeedsWater

  2. 2

    Grind the soaked mustard with 2 green chillies, a pinch of salt and its soaking water to a smooth paste. In a cup, mix the Kashmiri chilli powder and the rest of the turmeric with 2 tbsp water.

    Green ChilliWaterKashmiri Red Chilli Powder

  3. 3

    Heat the mustard oil in a pan till it smokes lightly. Fry the fish gently for 1 minute on each side. Take it out.

    Mustard Oil

  4. 4

    In the same oil, add kalonji and 4 slit green chillies. Add the tomato and cook for 3 minutes. Add the chilli turmeric paste and fry for 1 minute, then add the mustard paste and fry for 1 minute.

    KalonjiTomato

  5. 5

    Add 400 ml water and the rest of the salt and bring to a boil. Slide in the fish and simmer for 6 minutes without stirring.

    Water

  6. 6

    Pour 1 tsp raw mustard oil on top and add coriander leaves. Serve hot with steamed rice.

    Mustard OilCoriander Leaves

Before you start

How long does Pabda Jhal (Bengali Butter Catfish Curry) take?
40 minutes from start to finish. That is 15 minutes of preparation and 25 minutes of cooking.
How many people does Pabda Jhal (Bengali Butter Catfish Curry) serve?
4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Pabda Jhal (Bengali Butter Catfish Curry) vegetarian?
No, it contains meat or fish.
Is Pabda Jhal (Bengali Butter Catfish Curry) spicy?
It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Pabda Jhal (Bengali Butter Catfish Curry)?
6 Pabda (Butter Catfish), 30 grams Green Chilli, 100 grams Tomato, 5 grams Coriander Leaves, 1 tbsp Mustard Seeds, 4 tbsp Mustard Oil, and a few more listed on this page.
Do I need a pressure cooker for Pabda Jhal (Bengali Butter Catfish Curry)?
No, it is cooked in an open pot.
How many calories are in Pabda Jhal (Bengali Butter Catfish Curry)?
About 291 a serving. The full nutrition table is on this page, per serving and for the whole batch.

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