1. Pabda Fish 3-4 medium-sized
2. Poppy Seeds Paste 3 tbsp
3. Coriander Leaves 1 cup ground with 1-2 green chilis and a splash of water
4. Tomato 1 medium, finely chopped
5. Nigella Seeds 1/2 tsp
6. Turmeric, a pinch
7. Salt to taste
8. Mustard Oil 1 tbsp
# METHOD:
Serving Size: 3-4
Rub the fish with salt and turmeric. Heat 1 tbsp of oil in a pan, then sear them for just 1 minute per side to keep them tender. Set aside.
Heat the remaining oil and season it with nigella seeds. Once they sizzle, add the tomato. Sauté until it turns mushy.
Lower the heat and add the poppy seed paste. Cook for 2 minutes. Add half a cup of water. Let it come to a gentle simmer.
Gently slide the pabda back into the gravy. Stir in the coriander paste and simmer for 3-4 minutes. Adding the coriander paste towards the end of cooking helps retain its fresh green color.
Garnish with slit green chili and coriander leaves and serve with steamed rice and cucumber salad.
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# INGREDIENTS:
1. Pabda Fish 3-4 medium-sized
2. Poppy Seeds Paste 3 tbsp
3. Coriander Leaves 1 cup ground with 1-2 green chilis and a splash of water
4. Tomato 1 medium, finely chopped
5. Nigella Seeds 1/2 tsp
6. Turmeric, a pinch
7. Salt to taste
8. Mustard Oil 1 tbsp
# METHOD:
Serving Size: 3-4
Rub the fish with salt and turmeric. Heat 1 tbsp of oil in a pan, then sear them for just 1 minute per side to keep them tender. Set aside.
Heat the remaining oil and season it with nigella seeds. Once they sizzle, add the tomato. Sauté until it turns mushy.
Lower the heat and add the poppy seed paste. Cook for 2 minutes. Add half a cup of water. Let it come to a gentle simmer.
Gently slide the pabda back into the gravy. Stir in the coriander paste and simmer for 3-4 minutes. Adding the coriander paste towards the end of cooking helps retain its fresh green color.
Garnish with slit green chili and coriander leaves and serve with steamed rice and cucumber salad.
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