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Kumro Pabda

Kumro Pabda (Pabda with Red Pumpkin)

Kumro Pabda. Gorgeous pabda paired with red pumpkin. A splutter of kalonji. Ginger for perfume. Wicked green chillies for the punch.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: Bengali, Indian
Ingredients Method

Ingredients
  

  • 3-4 pabda fish
  • 150 g pumpkin cut into medium thick square slices
  • 1 tomato pureed
  • 1 tsp ginger paste
  • 1 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 4-5 green chili slit
  • 1/2 tsp kalonji or nigella seeds
  • 1.5 tbsp oil
  • salt to taste

Method
 

  1. Marinate the fish with salt, a few drops of oil and a pinch of turmeric powder, keep aside.
  2. Heat the oil in a pan, shallow fry the fish till light brown. Keep aside on a kitchen absorbent towel.
  3. To the same pan, throw in the kalonji and 2-3 green chilies. Allow them to splutter.
  4. Add the pumpkin slices, fry for 3-4 minutes over a high flame.
  5. Add the tomato puree, ginger paste, turmeric powder, red chili powder and salt, cook till the tomatoes are cooked and oil starts to release from the masala.
  6. Add 1/2 a cup of warm water and let the curry simmer patiently till the pumpkin is perfectly cooked.
  7. Gently add the fried fish, cook for 3-4 odd minutes.
  8. Adjust seasonings, throw in more green chilies if you like it hot.
  9. Serve hot with rice.