Sorshe Pabda || Butter or Cat fish in Mustard Curry || Bengali Recipe

In Bengali culture fish has always been a delicious symbol of fertility, prosperity, and abundance and it touches many aspects of ceremonial and ritual life. Pabda is undoubtedly a big favorite among fish fanatics of Bengal; Firstly for the immensely delicious taste and secondly for the single central bone which saves the unsavoury task of “kanta bacha” or deboning the fish while eating. Pabda is a delicate fish with extremely flavourful flesh. Hence it is cooked with minimal usage of spices. Being high on nutrient value pabda cannot be fried or cooked for long time otherwise all goodness of fish will be gone in the oil and spices.

INGREDIENTS for SORSHE PABDA:

Pabda-200 gm
Salt-20 gm
Mustard oil-30 gm
Water-200 ml
Turmeric-15gm
Green chilli-6 gm
Nigella seed-5 gm
Cumin powder-5 gm
Mustard paste-20 gm
Coriander leave-5 gm