Lebu Pabda

We are getting fresh Pabda at Kolkata now a days. So this Sunday, instead of having the "Kochi Pathar Jhol" we had Pabda for lunch. Here's a simple preparation which goes well with steamed rice.


Ingredients:
Pabda Fish - 500 gms
Hing - a pinch
Lemon Juice - 1/2 lemon
Gandhoraj Lebu Juice of 1 lemon
Lemon Rind Grated of 1 lemon (optional)
Salt - according to taste
Kalo Jeera - 1/4 tsp
Turmeric Powder - 1/2 tsp
Green Chilies - 4 nos (slit )
Coriander Leaves - 2 tbsp (chopped fine)
Gandhoraj Labu leaves - 6-8 nos
Mustard oil - 4 tbsp

Pabda Maach

Lebu Pabda

Marination:
Marinate the pabda with 1/4 tsp turmeric powder, salt and juice of 1/2 lemon for 10 min.

Method:
Heat mustard oil in a pan and fry the fish lightly and remove from pan. To the remaining oil add Kalo Jeera, green chilies and hing. In a bowl mix salt and remaining haldi powder with a little water and add to the pan. When sizzling stops add about 3/4 cup water, chopped coriander leaves and fish. Cover and simmer for 5-7 min. till done. Turn off the flame and add Gandhoraj Lebu Juice & leaves and cover and let it stand for at least 10 min.


Remove the leaves and add grated rind of lemon (optional) and serve hot with steamed rice.