Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pabda paturi (with taro/ kochu/alvi leaves) and pabda bhappa. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Pabda Fish is very famous for its taste. This is a home Style Cooking. The way of cooking is little bit.
Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pabda paturi (with taro/ kochu/alvi leaves) and pabda bhappa using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa:
- Get 500 gms- Pabda fish
- Take 35 gms- Yellow and black mustard (mixed)
- Get Taro/ Kochu /Alvi leaves (enough to wrap the fishes)
- Get Salt as per taste
- Make ready 2 tbsps + 2 tbsps + 2-3tbsps more Mustard oil
- Get 1 tbsp Aam Kasundi (Bengali mango mustard sauce)(optional)
- Take 1 tsp Turmeric
- Get 25 gms (gross weight) Ginger (make it into paste)
- Make ready 2 tbsps Curd
- Take Green / red raw Chillies as preferred by you (4/5 or more)
- Make ready Little Water to grind the mustard seeds
- Make ready Water to steam in a steamer (I use MOMO steamer)
It is very tasty and has high nutrition value. So it has a great demand and high value in the market. Pabda fishes can be found mainly in the pond, swamp, paddy field etc. They are one type of catfish.
Instructions to make Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa:
- Clean and Wash the fish and sprinkle and apply Turmeric and salt and keep it aside. As the fishes were quite long I cut two fishes into half from the middle.
- Make a paste out of the ginger. In a mixer grinder jar add the mustard seeds with little salt, little water enough to help in grinding the mustard seeds, grind with small pulse / intervals (do not grind at one go otherwise it will be bitter), add few raw green chillies as per your taste, the ginger paste, curd, Turmeric, 2 tbsps of mustard oil and give it a quick mix in the jar to form a homogeneous smooth masala paste.
- Pour the masala paste (mustard mix) in a steel bowl or plate and add 2 tbsps more of mustard oil and give a quick mix with your fingers, then take one fish piece at a time and apply the mustard paste on it and place it on the taro leaves (here I used two leaves as the leaves were small overlapping each other with pointed ends outwards)with generous amount of the paste and add one chilli and little more mustard oil on top.
- Now fold the leaves nicely and tie it with a clean string so that it doesn't open or have openings (make sure the leaves doesn't tear). If you don't have enough leaves, simply put the fish and the paste in a steel dabba (Tiffin box with tight lid) or wrap the plate tightly with aluminium foil (I have used three aluminium foils covered from top then from and again from bottom and finally from the top so that extra moisture doesn't enter…. otherwise your mustard paste will become watery).
- Now place this in a steamer and keep it on top of steaming boiling hot water and steam for 20 minutes with full flame on high and then put off the flame let it rest for 10 minutes in the steamer. Serve it hot with steaming hot rice along with more chillies and mustard oil (if you prefer). Bon Appetit!!!
They generally live in clean freshwater. While the signature dish of the restaurant is kochu patta chingri bhapa (steamed prawns with yam), the menu also has mouth watering dishes like kaski fish chachori, mocha chingri ghonto, bhetki paturi, bhetki bhapa, hilsa curry with mustard, bhapa hilsa, jumbo chitan peti, pabda bori, bagun Jhal, chital. Order your food or groceries from Paturi in Dhaka Delivery to your home or office Check full menu and items Safe & easy payment options. Why not try this recipe when you next order our Pabda - Pabda Tel Bori Jhol. Kitchen Tips - While this is by no means a comprehensive list, we hope that these simple tips will help you maximise your enjoyment of our seafood.
So that is going to wrap it up with this special food pabda paturi (with taro/ kochu/alvi leaves) and pabda bhappa recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
