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    Main Course
    Bengali cuisine
    Pabda Fish
    Intermediate
    For 2 people

    Pabda Surobhi: Piquant Bengali Mustard Fish Curry


    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.

    Ingredients

    • Sunrise Shorshe-Posto Powder

      3 tsp

    • Kashmiri Mirch Powder

      1 tsp

    • Sunrise Turmeric Powder

      1 tbsp + 1/2 tsp

    • Coriander Leaves (for garnish)

      as needed

    • Green Chillies

      3-4

    • Black Cumin

      1/2 tsp

    • Sunrise Mustard Oil

      for frying + 50 ml (for cooking) + 2 tsp (for garnish)

    • Pabda Fishes

      4-5

    • Sour Curd

      4 tsp

    • Salt

      to taste

    Sunrise tip: Grind mustard seeds with a little water to make a creamy, smooth paste. This releases their full pungency and prevents bitterness.

     

    Steps

    Step 1: Marinate the fish

    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.

     

    Step 2: Prepare Shorshe-Posto Paste

    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.

     

    Step 3: Fry the fish

    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.

     

    Step 4: Temper the mustard gravy

    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.

     

    Step 5: Cook the fish curry

    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.

     

    Step 6: Finish and serve

    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.

     

    Step 7: Garnishing

    Serve Pabda Surobhi hot, garnished with chopped coriander leaves. Pair with steamed rice for a quintessential Bengali meal.

     

    Goes Best With

    • Side Dish: Begun Bhaja (Fried Aubergine Slices)

    • Accompaniment: Steaming hot rice