Begun diye Pabda macher jhol - Pabda fish curry

By  Moumita Paul

Pabda macher jhol

Pabda macher jhol is a simple light Bengali pabda fish curry cooked to eat with steamed rice. In Bengali cuisine pabda macher jhol is mostly cooked with begun, aloo or dal er bori. Today I made begun diye pabda macher jhol, need very simple ingredients & very simple cooking method, hope you like it.


450 g Pabda mach 350 g Begun /Brinjal 1/2 tsp Kalo jeere 1 tsp Cumin powder 1½ tsp Turmeric powder 1/4 tsp Red Chilli powder 1½ tsp Salt 8 tbsp Mustard Oil Coriander leaves Green chillies

Step 1

First thoroughly wash the fish, drain the water well, coat the fish with salt & turmeric powder.

How to make Begun diye Pabda macher jhol?

Lengthwise cut the begun (brinjal /eggplant) and soak it in water.

Step 2

In a mixing bowl, take cumin powder, turmeric, powder, red chilli powder and salt. Mix with 1/2 cup of water & make a smooth paste.

Step 3

Fry the fish until golden from both sides. Remove the fish from the pan & keep aside.

Step 4

Fry the brinjal in the same oil until golden from both sides, remove from the pan and keep aside.

Step 5

Add Kalo jeera to the pan, once splutter, Immediately add the masala paste to the pan. Cook the masala until the masala gets dry.

Step 6

Add  water to the gravy, add little salt, mix them well. Once the gravy starts boiling, add the brinjal to the gravy, cover the pan, cook until the brinjal gets soft.

Step 7

Then add the fish to the gravy, cover the pan and cook the fish for 10 mins in slow heat. Lastly, add a handful of chopped fresh coriander leaves to the gravy and Begun diye Pabda macher jhol is ready to serve. Garnish with green chillies.

Step 8

Thank you

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