Point : GANGA JAMUNA PABDA (PABDA OR CATFISH IN BOTH MUSTARD AND TAMARIND GRAVY )
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GANGA JAMUNA PABDA (PABDA OR CATFISH IN BOTH MUSTARD AND TAMARIND GRAVY )
Pabda is one of the popular fish that Bengalis love to eat. It’s a very delicate fish and tasty also.
In English, it is called Catfish. Pabda Dorset Khalifa means Pabda fish cooked in Mustard gravy is a very popular authentic bengali dish.Here I did a twist with this popular dish, I cooked this fish in both mustard and tamarind gravy.
The name Ganga Jamuna calls to mind two prominent rivers of India - The Ganges and its tributary river Yamuna. The reason behind the name of the dish is the unique way of preparation. Two kinds of gravies are made - one tamarind based; another mustard based. One side of the fish, is immersed in tamarind based gravy while the other side is in mustard based gravy.
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Author - Moumita
Preparation Time - 5 Minutes
Cooking Time - 15 Minutes
Servings - 2
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INGREDIENTS
Pabda Mach or Catfish-2 (descale and cleaned)
Onion-1 (small) paste
Ginger Paste-3/4 teaspoon
Garlic Paste-1/2 teaspoon
Red Chilli Powder- 1 teaspoon
Coriander Powder- 1 teaspoon
Cumin Powder-1/2 teaspoon
Turmeric Powdet7-1/4 teaspoon
Tamarind Water -2 teaspoons (diluted into warm water for 30 minutes, mash the tamarind properly. .add strain the water into a bowl)
Green Chillies -2
Mustard- 2 teaspoons
Oil-1/4cup+1/2 teaspoon
Salt to taste
METHOD
Marinate the fishes with turmeric powder and salt, keep aside for 15 minutes.
Grind mustard seeds in mixer on low speed, then add little bit water and green chillies to make a fine paste.Keep aside.
Heat oil in a big frying pan,as this is very big fish and delicate also..so if you take small pan..fishes will may get broken.
Add fish pieces and fry until light brown...remove from heat and keep them aside. Remove little bit oil also from heat and keep aside.
Add onion paste into the remaining oil, sauté till light brown, add ginger garlic paste...Cook until oil gets separated.
Add Cumin, 1/2 portion turmeric , coriander and red chilli powder and little bit salt. ..mix well..continuously stirring for 1-2 minutes.
Add tamarind water, bring it to boil, when the water starts boiling, simmer the gas arrange the fish pieces into the pan carefully as 1/2portion of the fishes is in the gravy.cook it for another 2 minutes until gravy is dries up.
Heat oil in some other pan, add mustard green chilli paste, remaining turmeric powder and little bit salt ..add 1/4 cup water..bring it to boil..when the water will start boiling, simmer the gas. ..Cook it until gravy dries up.
Take the fishes from tamarind gravy carefully and arrange the fishes untouched side on mustard gravy...Cook till gravy dries up a bit.
Take a plate, pour some tamarind gravy,.put the fishes on this gravy..now pour some mustard gravy of these fishes..garnish with chopped coriander leaves and green chillies.
Serve with hot steamed rice.
NOTE:- if you do not get Pabda or Catfish..you can make this preparation using any other fish.
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