I am a total foodie and love experimenting. I am particularly fond of East Asian food and a digger for Pho...
Indian by origin I am particularly intrigued by food from Arunachal, Mizoram and all eastern states of India.
29 July, 2010
Pabda-macher kolo jeerer jhol (Bengali style fish curry)
This fish curry is an all time favorite. Come monsoons and the fish market floods with Pabda (from the family of catfish) maach across vendors. Very simple and nutritious hope I am able to do justice to the traditional form of cooking of this dish.
Pabda Maach: Either 4 (large size) OR 6(medium to small size) fish
Oil: 1 Tablespoon mustard(optional) oil OR regular cooking oil
Tomato: 2 large red tomatoes
Kolo Jere: 1/2 teaspoon (also known as Onion seed OR kalonjee)