Tel Bori Pabda (Butter Fish with sun dried dumplings)

This is a Bengali recipe for Indian Butter Fish (Pabda) using bori (sun dried dumpling) and shorsher tel(mustard oil). Once I tried a similar dish at Oh! Calcutta restaurant and loved it. So I decided to prepare this dish myself.

Butter Fish is a very tasty fish. We generally serve it to our guests in special occasions like weddings, birthdays or other celebrations.  This fish is liked by kids also since it only has 1 spine bone, and most of it is boneless.

Lets get started !!

Preparation Time : 10 minutes

Cooking Time : 10 – 15 minutes

Ingredients :

  • Pabda (Butter Fish) – 4 ( I used whole fishes, you may cut each into 2 pieces)
  • Bori (Sun dried dumplings) – 8 to 10
  • Green Chillies – 4, slitted
  • Kala Jeera (Black Cumin Seeds) – 1 teaspoon
  • Mustard Oil – 1/2 cup
  • Tomato – 2 medium sized, roughly chopped
  • Ginger – 1 tablespoon, finely chopped
  • Turmeric Powder – 2 tablespoons
  • Red Chilli Powder – 1 tablespoon
  • Salt – as per taste

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Recipe :

  1. Marinate the butter fishes with 1 tablespoon turmeric powder, a pinch of red chilli powder, salt and few drops of mustard oil.
  2. Now add 8 to 10 tablespoon mustard oil into the wok. Let the oil heat up.
  3. When the oil is completely heated up, add the sun dried dumplings(bori) into the wok. Stir till they turn golden brown. Keep them aside in a plate.
  4. Now in the same wok, place the fishes one by one side by side.
  5. Let one side fry till it turns golden. Very carefully change side for all the fishes one by one. Let the other side also fry and turn golden.
  6. When both sides of the fishes are fried remove them from the wok and keep them in a plate.20170312_123241.jpg
  7. Now in the same wok drizzle some mustard oil if required. Let it heat up. Add the black cumin seeds.
  8. When the kala jeera starts to crackle, add tomatoes. Add some salt. Mix and keep stirring until the tomatoes turn soft.
  9. Now add remaining turmeric powder and  red chilli powder. Mix and keep stirring. Add 1 teacup of warm water.
  10. When the gravy thickens up, place the fishes slowly into the wok one by one. Add the fried dumplings in the empty spaces between the fishes.
  11. Cover with a lid and let it cook for few minutes in low flame. (Very carefully change the side of the fishes after one side turns soft.)
  12. When the fishes turn soft and the gravy is completely done, turn the flame off.
  13. Garnish with slitted green chillies on top anddrizzle few drops of mustard oil.
  14. Serve the butter fishes hot with rice.

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