Hot and peppery Pabo Cat Fish
(Pabda Macher Teljhal)
If you're craving a bold, spicy Bengali fish dish that’s light yet bursting with flavour, Hot and Peppery Pabo Cat Fish—popularly known as Pabda Macher Teljhal—is the perfect pick. This traditional delicacy combines the tender texture of Pabda fish with a fiery mustard and green chilli-infused oil-based gravy, making it a lip-smacking choice for spice lovers. Best enjoyed with hot steamed rice, it’s a dish that speaks of rustic charm and comfort straight from a Bengali kitchen.
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Ingredients
· Pabda Mach/ Pabo Cat Fish: 6-7
· Onion Paste: 1 tablespoon.
· White Mustard Seed and Black Mustard Seed mixed paste: 3 tablespoons
· Tomato puree-2 teaspoons
· Garlic Paste- ½ teaspoon
· Salt: to taste
· Turmeric powder: 1 teaspoon
· Red Chili Powder: ½ teaspoon
· Green Chili: 5-6(silted)
· Yogurt- 2 tablespoons
· Ginger paste- 1 teaspoon
· Mustard Oil: 1 cup.
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- Firstly make paste of mustard seeds (Affiliate Link) with 2/3 green chilies and 1 teaspoon of salt and keep it aside. Clean fishes properly. Mixed the fishes with salt and ½ teaspoon turmeric powder (Affiliate Link) and keep them aside.
- Add oil (Affiliate Link) in a pan (Affiliate Link) when the oil heated well. Dip the fishes one by one. You should make shallow fry the fishes.
- Take another pan, add oil, when oil comes to splatter add the ginger onion garlic paste. Fry it for few minutes then add yogurt and tomato puree.
- Cook it till oil comes out. After that add mustard seed paste in it and mixed well and Sauté for few minutes. Now add water in the mixture.
- Let the water comes to boil. After that add fishes one after one. Check salt and add as required.
- When fish are perfectly cooked and gravy diminishes, and then removes the pan from the gas.
- Now sprinkle 1 table spoon oil and green chilies over it. Cover it for perfect seasoning and aroma.
- Serve this traditional Bengali dish with your sweet smile. Please remember this fish is very delicate. Fry and cook the fish very carefully.
This Hot and Peppery Pabda Macher Teljhal is a celebration of bold Bengali flavors—fiery, fragrant, and soul-satisfying. Pair it with hot steamed rice, a squeeze of lemon if you prefer, and let the rustic magic of mustard oil and green chillies awaken your senses. Whether you’re new to Bengali cuisine or a lifelong lover of it, this dish is bound to become a cherished favorite on your dining table.
nice
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