Ask a bengali about his / her's favorite dish and more often than not, the answer would be: Mach-bhat (Fish and rice). And yet, we (A and I) don't eat fish all that regularly. Not because we don't like it all that much, rather we haven't got a fixed schedule for shopping or even a menu plan. Whenever we happen to be in the vicinity of the three good fish shops (aren't they called fish mongers?), we might pick up some. I had picked up some pabda from David's in E Block Market in Gurgaon. And now that our water supply was back to normal (after four harrowing days without), I felt brave enough to cook the pabda! Note: Having enjoyed your meal of pabda and rice, don't forget to clean the splattered oil. The turmeric in the oil leaves dreadful stains! But I am sure you will agree, that's a small price to pay! Bon Appetit!
There are many other ways of cooking pabda, but this is the only one I know. So here goes. (This is how I make it. There will be slight variations from person to person. This is just in case there are people out there, who like me, in my early days, thought each recipe learnt was the ONLY way to make it. Anything else was not the correct way)!!
You will need:
Pabda: 1/2 kilo or 4 fish
Brinjal / Aubergine: 1
Kalonji / Kalo jeera: 1 tsp
Turmeric: 3-4 tsp
Fresh coriander: a handful
Salt to taste
Oil for frying
Wash the fish, pat them dry and smear well with turmeric and salt. Keep aside.
Note: Having enjoyed your meal of pabda and rice, don't forget to clean the splattered oil. The turmeric in the oil leaves dreadful stains! But I am sure you will agree, that's a small price to pay! Bon Appetit!