INGREDIENTS
  • Pabda Fish: 5  large
  • Onion slice: 1 cup
  • Green Chili: 3
  • Coriander leaves: handful
  • Mustard Oil: ¼ cup
  • Warm Water: 2 cups
  • Roasted Cumin powder: 1 tsp
  • Coriander powder: 1 tsp
  • Ginger: 2″, chopped
  • Turmeric powder: 2 tsp
  • Kashmiri Red Chili Powder: 1 tbsp
  • Salt: 1.5 tsp

Procedure:

1.Wash and clean the fish. Marinate the whole fish with 1 tsp. turmeric powder, ½ tsp. Chili powder, ½ tsp. Salt and a few drops of oil. Coat the fish well with the spices on both sides. 10 to 15 minutes a side.

2.Heat the mustard oil in a large pan. Sprinkle ½ teaspoon. Tea of salt in hot oil. When the salt dissolves, add a fish with caution in the hot oil. Be very careful as Pabda sprinkles hot oil like any other fish. Let the flame boil.
3.Pabda is a very soft fleshy fish, so it takes very little time to cook well. A big fish like mine will take 3 minutes on the first side and 2 minutes on the second side. You must be very careful when frying the fish, otherwise the fish will break (like the first one).
4.Remove the fish from the oil and keep it away.
5.Transfer the same oil into a heavy soil form. Add green chili  and stir gently.Add the cumin-ginger mixture to hot oil and stir well to fry the ingredients on medium heat.
6.Fry all the crushed spices and fry until the oil of ingredients separates, about 3-4 minutes.
Add half the water and bring to a boil. Adjust the spice and add the rest of the water. Cook with a high flame.
Add a fish individually which has already been roasted with boiling curry. Boil for 3 to 5 minutes in high flame.
Turn off the flame and keep the curry 10 to 15 minutes in the fish, covered.
Add chopped coriander leaves before serving and serve with hot rice.