Today I am posting a simple but delicious fish gravy recipe made with Pabda fish and Eggplant. It is a famous dish of Pabda fish and very popular in Bengal and Bangladesh. The dish is non spicy and it tastes awesome. It goes well with plain white rice.
Cooking time – 30 minutes. Serve – 4
- Pabda fish – 4 nos.
- Eggplant – 1 (cut into long pieces)
- Tomato – 1 (chopped)
- Nigella seeds(kalo jeera) – 1/2 tsp.
- Garlic cloves – 2
- Turmeric powder – 1/2 tsp.
- Green chilly – 2.
- Slit green chilly – 4.
- Salt to taste.
- Oil – 1/2 cup.
Clean and wash the fish,marinate with 1/4 tsp.of salt and a pinch of turmeric powder. Keep aside. Soak eggplant pieces in a bowl of water for 10 minutes. Grind tomato,2 green chilly and garlic cloves into a paste, keep aside.
Heat oil in a frying pan, when it is hot reduce the heat. Add one fish in the hot oil, fry on slow flame till light brown on both sides. Take out it carefully from the oil, keep aside. The fish is very soft, so fry one fish at a time.
Add kalo jeera in the remaining oil, fry for 30 seconds. Take the eggplant pieces from the water and add to the pan. Fry for 2 minutes. Add turmeric, tomato-garlic paste and saute till oil separates (on slow heat). Add 2 cups of water, let it bring to boil. Add the fried fish,salt and slit green chilly. Cook on medium heat for 6 to 7 minutes. When the gravy starts thickening remove pan from the heat. Cover and give 5 minutes standing time. Take out the fish carefully in a serving bowl and serve with plain white rice.
Delicious Pabda Fish Gravy is ready, hope you will like the recipe.