Pabda Fish Recipe/Pabda Macher Jhol

You don't want to - and shouldn't - eat heavily oiled food on a hot day. So today I brought a simple recipe of Pabda Fish Thin Soup with Bari and Eggplant.

Serve this light pabda fish broth with hot white rice for lunch.

Ingredients:

• Pabda fish: 400 grams
• Eggplant: 5-6 pieces
• Dal pills: 6-7 t
• Ginger paste: 1 tsp
• Cumin Powder: 1/2 tsp
• Chopped Tomatoes: Small half
• Black Cumin: 1/3 tsp
• Chopped green chillies- 3-4 t
• Turmeric powder
• salt
• sugar
• mustard oil

Instructions:

1. Clean the fish, wash it with salt, apply turmeric and spread a spoonful of oil on top. Applying oil will prevent the oil from splattering while frying the fish.

2. Eggplant should be cut into long pieces and washed.

3.Now heat the oil in a pan and add a little salt to the oil. Salting will not break the soft Pabda fish.

4.When the oil is hot enough, the fish should be fried. There is no need to over fry the fish.

5. Now fry the pills and eggplant in that oil and keep it.

6. Now put a little more oil in a pan, add black cumin seeds, ginger paste, cumin powder, turmeric, tomatoes, salt, sugar and grind them all together. When the oil comes out, water should be given as needed.

7. When the broth boils, cover with fried brinjal, green chillies and fish and boil for 5-6 minutes and turn off the gas.

8. Now your dish Pabda Fish ready to serve.

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