Pabda Surobhi is a boldly flavoured Bengali fish curry starring tender Pabda steaks in a punchy mustard gravy. Yoghurt-marinated fish is fried golden, then simmered in a zesty mustard-chilli sauce for a dish that's equal parts sour, spicy, and sensational. The Pabda's delicate flesh and creamy mouthfeel pair beautifully with the sharp kick of mustard. Enjoy this robustly spiced fish curry with steaming rice for a satisfying meal that celebrates the true essence of Bengali cooking.
Sunrise tip: Grind mustard seeds with a little water to make a creamy, smooth paste. This releases their full pungency and prevents bitterness.
Time: 10-15 minutes
Cut the Pabda fish into thick steaks. In a bowl, mix together Sunrise Turmeric Powder and salt.
Coat the fish well. Set aside to marinate for 10-15 minutes.
Time: 15 minutes
Take Sunrise Shorshe Posto powder in a bowl. Mix it with warm water and a pinch of salt.
Keep it for 15 minutes before use.
Time: 10 minutes
Heat Sunrise Mustard Oil in a kadhai or wok. Gently slide in the marinated Pabda steaks.
Fry on medium heat for 2-3 minutes per side until lightly browned. Remove and set aside.
Time: 5 minutes
In the same oil, add black cumin and green chillies. Once they sizzle, stir the sour curd in a bowl and mix it with salt, Sunrise Turmeric powder, and Kashmiri mirch powder.
Add the mixture to the oil and stir well. Now, add the Shorshe-Posto paste to it and stir well.
Time: 10 minutes
Carefully place the fried fish steaks in the simmering mustard gravy. Cover and cook on low heat for 5 minutes until the fish is tender.
Time: 5 minutes
Open the lid and drizzle the remaining Sunrise Mustard Oil. Gently stir to combine. Let the Pabda Surobhi simmer uncovered for a final 2-3 minutes. Turn off the heat.
Serve Pabda Surobhi hot, garnished with chopped coriander leaves. Pair with steamed rice for a quintessential Bengali meal.
Side Dish: Begun Bhaja (Fried Aubergine Slices)
Accompaniment: Steaming hot rice