Pabda Hingi (Pabda with Asafoetida)
Pabda Hingi. Gorgeous Pabda. A splutter of kalonji. The warmth of ginger. The earthiness of hing. A profusion of chopped coriander. And of course, oodles of Maas love.
This is happiness.
This is food heaven !!
Ingredients
- 4 pabda (butter fish)
- 8-10 fried badi (dried lentil dumplings)
- 2 tomatoes finely chopped
- 1 tsp ginger juice
- 6-7 green chilies slit
- 1/4 cup coriander leaves chopped
- 1 tsp turmeric powder
- 1 tsp hing
- 2 tbsp mustard oil
- salt to taste
Instructions
- Marinate the fish with salt, a pinch of turmeric powder and a few drops of mustard oil. Keep aside.
- Soak the hing in 1 tbsp water, keep aside.
- Heat 1 tbsp oil in a pan, shallow fry the fish till light brown. Keep aside on a kitchen absorbent towel.
- To the same pan, throw in the kalonji and 2-3 green chilies, allow to splutter.
- Add the chopped tomatoes, ginger juice, 3-4 green chilies, the remaining turmeric powder and salt. Cook till oil starts to release from the masala.
- Add 1 cup of warm water. Bring to a gentle simmer.
- Carefully place the fried fish in the curry, throw in the fried boris and the remaining green chilies, add the hing-water.
- The curry shall not be too runny or too thick. Continue to cook for another 5-6 minutes till the consistency is right.
- Finish with chopped coriander leaves. Serve hot.