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.

  1. Indian butterfish or Pabda...4
  2. Onion...1 large, ground to paste
  3. Ginger paste...1/2 tbsp
  4. Coriander leaves...2 tbsp, chopped
  5. Turmeric...1/4 tsp
  6. Red chili powder...1/2 tsp
  7. Kashmiri chili ... 1/4 tsp
  8. Nigella seeds Kalonji...1/4 tsp
  9. Salt...to taste
  10. Oil...2 tbsp & for frying
  1. Smear fish with a dash of salt , turmeric , shallow fry for 1 minutes on both sides , and keep aside.
  2. 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.
  3. 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.
  4. Add fish and cook for another 2 minutes , flipping side.
  5. Garnish with chopped coriander leaves and remove from heat.
  6. Serve hot with basmati rice and a wedge of lemon.