Pabda Maach er Tel Jhal (Bengali Fish)

Pabda fish is a delicacy in Indian culture.....  Wikipedia: Pabda maach (Pabda ompok)

We Bengalis use 2 terms for fish curries...."jhol" and "jhal" !!

"Jhal" is prepared with a paste of mustard seeds. And "jhol" is made with cumin seeds and ginger paste (not too spicy) or we can also make it very spicy with onions, garlic, & tomatoes etc.... 

This curry is tasty & a bit spicy but you don't have to cut any vegetable for this...no onion, no tomatoes...nothing :-D It is called "Pabda-maach-er-jhal"

What you will  need is.
1/2 tsp of kalonji (nigella seeds) , 2 green chillies, 1 tsp of haldi (turmeric) powder; 1 tsp of chilli powder; Salt according to taste and some sugar-very little (optional).

Procedure:-
Coat the pabda fishes with salt, turmeric and chilly powder.
Heat some oil in a pan and fry the pabda fishes that we just coated.

Note: The oil should be really hot for frying or else the fishes might break while frying.

Keep the fishes aside.
If there isn't enough oil in the pan add some more mustard oil in the pan and heat it. Add the kalonji and green chilly.
When the seeds starts spluttering in the oil add the turmeric and chilly powder along with salt & stir them for a few seconds and add water.
Stir it well and let it boil for sometime.
Then add the fried fish to it and boil for another 5 mins.
I added 1 small spoon of sugar but it's optional...garnish with coriander leaves.

Serve with hot steaming rice. It's Yummmmmy.

~Enjoy~