Entree: Bangladesh – Sylhet – পাবদা মাছের ঝাল ➤ Pabda Macher Jhal (Spicy mustard-based curry of pabda river catfish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

- 4 whole pabda catfish, cleaned and gutted, approx. 5 oz (140 g) each
- 3 tbsp (45 ml) mustard oil
- 3 tbsp (45 g) yellow mustard seeds, soaked and ground to a paste
- 1 tbsp (9 g) poppy seeds, soaked and ground (optional)
- 1 tbsp (15 g) tamarind paste
- 1 tbsp (15 g) garlic paste
- 1 tbsp (15 g) ginger paste
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) Kashmiri red chili powder or paprika
- 1 tsp (5 g) sugar
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 4 green chilies, slit (approx. 20–30 g total)
- 2 tbsp (30 ml) water to loosen paste as needed
- 1 tbsp (15 ml) lemon juice (optional, to finish)

Instructions

1. Rinse the pabda, pat dry, make 2 shallow diagonal slits on each side of the fish; sprinkle 1/4 tsp (1 g) turmeric and 1/2 tsp (3 g) salt over fish and set aside 10–15 minutes.
2. Drain soaked mustard seeds and poppy seeds and grind together with tamarind, garlic, ginger, 2 tbsp (30 ml) water and 1 tsp (2 g) salt to a smooth paste.
3. Heat mustard oil in a heavy skillet over medium-high until it shimmers and just begins to smoke; reduce heat to medium. Gently slide the fish into the oil and pan-fry 1–2 minutes per side only to seal—do not fully cook. Remove fish to a plate and reserve oil.
4. In the same pan, lower heat to medium-low and add the mustard-poppy paste. Fry, stirring, 3–4 minutes until the raw bite cooks off and oil separates from the paste. Add turmeric, chili powder, sugar, remaining salt, and 2–3 tbsp (30–45 ml) water to make a saucy gravy.
5. Nestle the seared pabda back into the pan, spoon gravy over the fish, add the slit green chilies, cover, and simmer gently 8–10 minutes until fish is cooked through and sauce thickens. Turn the pan off and let rest 3–5 minutes.
6. Finish with lemon juice if using and spoon hot mustard oil from the pan over the fish before serving. Serve immediately with steamed rice.