Pabda Jhal
Indian butterfish cooked with ginger and hot chili , a savory for those who love to gorge on fish .This recipe is enjoyed best with simple hot steamed rice.
![Image](images/PABDA-JHAL.jpg)
INGREDIENTS
- Indian butterfish or Pabda...4
- Onion...1 large, ground to paste
- Ginger paste...1/2 tbsp
- Coriander leaves...2 tbsp, chopped
- Turmeric...1/4 tsp
- Red chili powder...1/2 tsp
- Kashmiri chili ... 1/4 tsp
- Nigella seeds Kalonji...1/4 tsp
- Salt...to taste
- Oil...2 tbsp & for frying
DIRECTIONS
- Smear fish with a dash of salt , turmeric , shallow fry for 1 minutes on both sides , and keep aside.
- In a bowl mix onion paste , red chili powder , kasmiri degi mirch, ginger paste , salt to taste with 1 tbsp leftover oil and keep aside for 10 minutes.
- Heat oil in a kadai. Add Nigella seeds or kalonji and saute for 1 minute. Add the onion paste mixture and cook for 3 minutes.
- Add fish and cook for another 2 minutes , flipping side.
- Garnish with chopped coriander leaves and remove from heat.
- Serve hot with basmati rice and a wedge of lemon.