Using the large side of a grater, grate the onion and set aside until needed. Use your hands to pull them out after cutting…. The most important thing to remember when you cook fish is that your masala should be cooked well, because fish cooks through in a matter of minutes the masala should be cooked to remove all rawness from the spices prior to adding the fish. Fry's was founded as a Silicon Valley retail electronics store in 1985 to provide a one-stop-shopping environment for the hi-tech professional. To prep the fish you need to remove fins, whiskers, guts and tails. 1 block of frozen Pabda mas, thawed completely 2 – 3 tbsp of oil Once the oil is hot, add the grated onion, followed by 1 - 1.5 tsp of salt (adjust to your taste, it's better to add less as you can add more later if you feel you need it). Now add turmeric powder, fenugreek powder, coriander powder, garam masala powder, salt, red chili powder, tamarind pulp and cook it for 5 minutes. In the meantime slice 5 – 6 green chillies and chop your coriander (I used frozen so didn’t need to chop any). Keeping the top of the onion makes it easier to grate. Your email address will not be published. ….this is what it looks like when removed (top left photo). xx, Your email address will not be published. ৳100. And another close up photo of the guts of the fish (top right photo) so you know what you're removing. In a medium sized saucepan add 2 - 3 tbsp of oil. Pabda Fish Curry was a staple, a simple and easy fish to cook which everyone enjoyed â in our house it was often cooked with clementine peel or a citrus fruit known as ⦠I like cutting my fish at a slight angle (bottom right photo) to align with the direction of the fish bones along the stomach, not necessary, but thought I’d share. Once the oil is hot, add the grated onion, followed by 1 – 1.5 tsp of salt (adjust to your taste, it’s better to add less as you can add more later if you feel you need it). Fresh Fish Basket is your one-stop fresh fish and meat delivery shop at Delhi/NCR.You will get the Fresh Fish, Exotic Fish,Seafood, Meat,Ready to Eat, Ready to Fry, Marinated Fish & meat as well as grocery delivered straight to your doorstep. Saute on slow flame till the raw smell of the masala goes off and oil separates. After removing the fins you need to remove the innards/guts of the fish, eugh I know but it's gotta be done, just take a deep breath, put your fingers in (bottom left and right photo), grab, pull and hey presto, all out! Add 'Bori' and diced aubergine ('begun'), turmeric powder and salt. Required fields are marked *, Copyright 2016 - 2018 Afelia's Kitchen. So without further ado, let’s cook some fish. My mum had her favourites and Pabda mas (mas means fish) was one of these. I’m not sure what this next part is called in English but there’s a small white sack in the head of the padba mas (top left photo) that I like to remove, it’s called Futkhuna in Bengali. I like cutting my fish at a slight angle (bottom right photo) to align with the direction of the fish bones along the stomach, not necessary, but thought I'd share. Rub and massage the fish as you wash it under cold running water. x. Wow , I’ve just come across your website whilst searching for black handesh! Maybe you added too much onion? I decided to add ½ tsp of Kashmiri Chilli powder as I wanted the curry to look a bright reddish colour, this is optional and merely for aesthetic purposes, not adding it won't affect the overall taste of the curry. The fish is very soft, so fry one fish at a time. Use a knife or pair of scissors to remove. 1 tsp turmeric powder In a blender add onion, tomato and make a fine paste and keep aside. ….and 1 tbsp of lemon juice. Use the same oil to fry the potatoes and make the jhol or broth . Please check captcha to confirm subscription. The experiment was performed in the Aquaculture laboratory at Patuakhali Science and Technology University, Dumki, Patuakhali-8602, Bangladesh, and experimental animals Ompok pabda (fertilized eggs, 3 days old fry) were provided by a ⦠ADD THE CLEMENTINE PEEL (dried/fresh) now if you are using this, this will give it time to cook. You've reached the end of your free preview. If your fish are very large, as mine were, cut the fish in half, if however your Pabda are smaller, leave them whole. ad libitum. What a fantastic detailed receipe, really appreciate the effort you have gone to to show the steps. 1/2 tsp turmeric powder (optional) After removing the fins you need to remove the innards/guts of the fish, eugh I know but it’s gotta be done, just take a deep breath, put your fingers in (bottom left and right photo), grab, pull and hey presto, all out! Top up with enough cold water to cover the fish and leave to soak until needed. As fish curries are my favourite and will usually have to wait to go to mums to get any. Cover and let boil. Clean the fish and pat it dry. I love your website not just for the traditional Bangladeshi recipes but the method and prep of the ingredients which is almost harder than the cooking. Especially the cleaning. I normally only use salt to soak my fish prior to cooking but on this occasion I felt the need to add turmeric powder AND lemon juice as the fish didn't seem as fresh as they should be, so use your judgement and add whatever you feel is necessary. I decided to add 1/2 tsp of Kashmiri Chilli powder as I wanted the curry to look a bright reddish colour, this is optional and merely for aesthetic purposes, not adding it won’t affect the overall taste of the curry.