The pabda machh is one of the most beloved of Bengal’s fishes. It is sweet to the taste, flaky, and delicately flavoured. To top it all off, it is also extremely easy to eat, as it contains no bones besides the central skeleton. This recipe, pabda machh’er tel jhol, is a delicacy in Bengali cooking. ‘Tel jhol’ is the name given to a light curry, which is infused with kaalo jeere, green chillies, and mustard oil. Because it is sparsely spiced, this style of curry doesn’t overpower the star ingredient—the fish—but lets it shine on its own.
View the FULL RECIPE at https://bongeats.com/recipe/pabda-machher-tel-jhol/
Koi machh’er jhol phulkopi diye: https://youtu.be/q6q2PZLSOSI?list=PLGX3dcCcJDYweaL6mlxJ54UAoKZAjNluz
Chingri bhaape: https://youtu.be/W4POHmKypkc?list=PLGX3dcCcJDYweaL6mlxJ54UAoKZAjNluz
How to cook the perfect rice: https://youtu.be/UkzICnqYMrY?list=PLGX3dcCcJDYweaL6mlxJ54UAoKZAjNluz
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