Pabda Fish Curry (No oil)
Pabda Fish Curry is a Bengali delicacy that is rich in flavor and spices. This recipe is low in oil, making it perfect for those who are trying to lose weight. It is also gluten-free, making it a good option for people with gluten intolerance. The use of pabda fish adds a good amount of protein to the dish, making it nutritious. However, people with a fish allergy should avoid this recipe.
Allergen Information: Contains Fish Allergy
Nutrition Facts
Per serving
Energy
98 kcal
Protein
13 g
Carbs
4 g
Fat
4 g
Fiber
1 g
Ingredients
Pabda Fish
250 gm (250g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
0.5 medium cup (80g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Turmeric powder
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Chopped Green Chilli
2 tsp (4g)
Plain Water
1 medium cup (240g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Common salt
0.5 tsp (2.5g)
Instructions
Cooking Steps
Clean and wash the pabda fish and marinate with turmeric powder and salt. Keep aside for 10-15 minutes.
Heat a non-stick pan over medium heat and add the marinated pabda fish. Cook for 2-3 minutes on each side until lightly browned. Remove from the pan and keep aside.
In the same pan, add onion and sauté for 2-3 minutes until they turn translucent.
Add ginger paste and garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well.
Add 1 cup of water and mix well. Let it come to a boil.
Add the cooked pabda fish and slit green chilies. Cover the pan with a lid and let it cook for 5-7 minutes over medium heat until the fish is cooked through.
Garnish with fresh coriander leaves and serve hot.