Pabda Mach illustrated

The Final Dish

Steps to Making the Dish. Please refer to my previous post for further directions.

This is a typical selection of Bengali Spices. The one to select for the first step, is Tumeric also known as Haldi. Spices are available in all good supermarkets.

The Haldi is sprinkled around both sides of the Pabda Fish.

The Fish should be lightly fried in hot oil

Then take the fish out and place them on a separate plate.

The selection of spices dissolved in water is then fried by itself. The fried fish is placed back and then water is added then boiled

The gravy is then thickened and the fish is ready to be served with basmati rice.

It is also true that none of my family can resist this simple but delicious fish curry.