Sada Bhat with Pabda Macher Jhal

Ingredients

• 500 g Pabda Fish (Cleaned, about 4 medium pieces)
• 0.33 cup Mustard Oil (For frying, tempering, and drizzling)
• 2 tbsp Black Mustard Seeds
• 1 tbsp Poppy Seeds
• 1 tsp Turmeric Powder (Divided)
• 1.5 tsp Salt (Divided, or to taste)
• 0.5 tsp Nigella Seeds
• 5 piece Green Chili (2 for paste, 3 slit lengthwise)
• 1 medium Tomato (Finely chopped)
• 0.5 tsp Red Chili Powder (Optional, for extra heat and color)
• 0.5 tsp Sugar (Helps balance the pungency)
• 1.5 cup Water (Warm)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Marinate Fish & Prepare Paste

   • In a small bowl, soak the black mustard seeds and poppy seeds in 1/4 cup of warm water for 15 minutes. This softens them for easier grinding.
   • Drain the soaked seeds and transfer to a grinder jar. Add 2 green chilies and a pinch of salt. Grind to a very smooth paste, adding a tablespoon of water if needed.
   • Gently pat the cleaned Pabda fish dry with a paper towel. Marinate the fish with 1/2 tsp of turmeric powder and 1/2 tsp of salt, ensuring each piece is evenly coated. Set aside for 10 minutes.
2. 2

   Fry the Fish

   • Place a kadai or deep pan over medium-high heat. Add the mustard oil and heat it until it reaches its smoking point and the color lightens slightly. This step is crucial to remove the oil's raw pungency.
   • Reduce the heat to medium. Carefully slide the marinated fish into the hot oil, one by one. Be cautious as the oil may splutter.
   • Shallow fry the fish for about 1-2 minutes per side until they are light golden. Do not overcook, as Pabda is a delicate fish.
   • Gently remove the fried fish with a slotted spoon and set them aside on a plate.
3. 3

   Temper & Build the Gravy