Anar Pabda Recipe by Archana’s Kitchen


  • To start making the Anar Pabda Recipe (Bengali Fish Curry In Pomegranate Juice & Coconut Milk), firstly clear the entire fish and take away the surplus water inside.

  • Marinade Pabda fishes with 1 tablespoon anar juice (pomegranate juice), a pinch of turmeric powder, and salt.

  • Keep apart to marinate for 30 minutes.

  • Take a Shallow fry pan and add oil. Once the oil is scorching, shallow fry the marinated fishes from each side till barely brown in coloration. Keep apart.

  • In the identical pan, add a bit extra oil if required and warmth on medium flame. Add mustard seeds and onion seeds.

  • Once they crackle, add ginger-garlic paste and stir fry for a minute until the uncooked scent reduces.

  • Mix onion paste to it and once more fry till flippantly browned.

  • Then add mustard paste, pink chilli powder, coriander powder, remaining turmeric powder and fry masala properly, till Anar Pabda masala will get cooked correctly.

  • Now add the remaining anar juice and salt, carry to boil, after which add shallow fried fish and add coconut milk.

  • Close the lid and proceed on a low flame to let fish get cooked utterly in about 12 minutes.

  • Spread honey on its high. Take off warmth and enhance Anar Pabda Fish Curry with sliced tomato and pomegranate seeds.

  • Dig into the comfortable and flavorful Anar Pabda Fish Curry served with hot Steamed Rice.



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