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    Bengali
    Fish
    Radhuni
    Intermediate
    For 4 people

    Radhuni Pabdar Jhol: Pabda Fish in Aromatic Celery Seed Curry


    Radhuni Pabdar Jhol is a quintessential Bengali fish curry starring pabda, a freshwater catfish known for its sweet, delicate flesh. The fish is first fried, then simmered in a light, tangy gravy infused with the distinctive aroma of radhuni or wild celery seeds. Warming spices like ginger, turmeric and Kashmiri chilli add depth, while a drizzle of pungent mustard oil and fresh coriander complete this much-loved homestyle dish. Serve with steamed rice for a soulful meal.

    Ingredients

    • Pabda fish (cleaned and cut into pieces)

      1 kg

    • Salt

      2 tsp

    • Sunrise Haldi Powder

      2 tsp

    • Mustard oil

      3 tbsp

    • Dried red chilli (whole)

      1

    • Radhuni seeds (coarsely ground)

      1 tsp

    • Ginger paste

      1 tbsp

    • Sugar

      1 tsp

    • Sunrise Kashmiri Mirch Powder

      1 tsp

    • Sunrise Machher Jhol Masala

      2 tbsp

    • Lukewarm water

      1 cup

    • Green chillies (slit lengthwise)

      2

    • Fresh coriander leaves (chopped)

      2 tbsp

    Sunrise tip: Mustard oil is the signature cooking fat in Bengali kitchens: heat it until it starts smoking before adding other ingredients to mellow its sharp bite.

     

    Steps

    Step 1: Marinate the fish

    Time: 5 minutes

    Mix the salt and Sunrise Haldi Powder. Rub this mix all over the pabda pieces until well coated. Set aside for 10 minutes.

     

    Step 2: Fry the fish

    Time: 10 minutes

    Heat 2 tbsp mustard oil in a kadai or wok. Once hot, slide in the fish pieces and fry on medium heat until both sides turn golden. Remove with a slotted spoon and drain on kitchen paper.

     

    Step 3: Prepare the radhuni paste

    Time: 2 minutes

    Grind the radhuni seeds using a mortar-pestle or spice grinder to get a coarse, almost dry paste. Keep ready.

     

    Step 4: Prepare the curry base

    Time: 3 minutes

    In a small bowl, mix the Sunrise Machher Jhol Masala with 3 tbsp lukewarm water. Stir well and set aside for later.

    Heat the remaining 1 tbsp mustard oil in the same kadai. Throw in the dried red chilli and radhuni paste. Sauté for a few seconds.

     

    Step 5: Add the spices

    Time: 5 minutes

    Add the ginger paste, salt, sugar, Sunrise Haldi Powder, and Sunrise Kashmiri Mirch Powder. Stir briskly and cook on medium heat for 2 minutes until fragrant.

     

    Step 6: Pour in the curry

    Time: 10 minutes

    Tip in the prepared Sunrise Machher Jhol Masala paste. Stir well to mix. Pour in the remaining water and bring to a boil. Gently slide in the fried pabda pieces and slit green chillies.

    Simmer on low heat for 8 minutes, carefully turning the fish midway. Add a little more water if needed to adjust the consistency.

     

    Step 7: Garnish and serve

    Time: 2 minutes

    Sprinkle the chopped coriander leaves and drizzle some mustard oil on top. Cover and let the flavours mingle for 2 minutes more.

    Turn off the heat. Serve the Radhuni Pabdar Jhol piping hot with steamed rice.

     

    Goes Best With

    • Side Dish: Begun bhaja (fried aubergine), aloo posto (potatoes with poppy seeds)