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.