Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, pabda paturi (with taro/ kochu/alvi leaves) and pabda bhappa. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa is something that I’ve loved my whole life.
Taro Stem with prawns curry recipe in Bengali. #taroleavesrecipe #kochushak Here is another super delicious Authentic Bengali Recipe—KOCHU SAK, which I cooked in a different way using coconut, which. Today I will be showing you how to make some delicious Pabda Fish with Mustard Leaves! Also, make sure to like and subscribe and share with your friends and.
To begin with this particular recipe, we must first 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 can achieve it.
The ingredients needed to make Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa:
- Make ready gms- Pabda fish
- Take gms- Yellow and black mustard (mixed)
- Get Taro/ Kochu /Alvi leaves (enough to wrap the fishes)
- Take Salt as per taste
- Get + 2 tbsps + 2-3tbsps more Mustard oil
- Make ready Aam Kasundi (Bengali mango mustard sauce)(optional)
- Take Turmeric
- Get (gross weight) Ginger (make it into paste)
- Prepare Curd
- Make ready Green / red raw Chillies as preferred by you (4/5 or more)
- Get Little Water to grind the mustard seeds
- Prepare Water to steam in a steamer (I use MOMO steamer)
Even though it looks very polished, it is a. Pabda fish is a freshwater fish species. It is very tasty and has high nutrition value. So it has a great demand and high value in the market.
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!!!
Pabda fishes can be found mainly in the pond, swamp, paddy field etc. They are one type of catfish. They generally live in clean freshwater. Dia yang lain lanjut kuliah di luar negeri. Dia yang lain lagi mendapatkan pekerjaan di perusahaan ternama.
So that is going to wrap it up with this exceptional food pabda paturi (with taro/ kochu/alvi leaves) and pabda bhappa recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
