Pabda Fish ‘Bhuna’
Servings Prep Time
3servings 20minutes
Cook Time
Servings Prep Time
3servings 20minutes
Cook Time
  • 250grams Pabda fish
  • 2 onions, sliced thin and long
  • 4cloves garlic, minced
  • 2medium tomatoes, chopped
  • 1tsp whole cumin seeds
  • 1tsp ground coriander powder
  • 1tsp Kashmiri red chilli powder
  • 1/2tsp red chilli flakes
  • 2tsp salt
  • 0.5tsp turmeric
  • 1 green chili, for garnish
  • fresh coriander, for garnish
  • oil, as needed
  1. First, we take off the head of this fish. I didn’t do too well with this! Cut the head of at an angle and clean out the innards using a sharp knife.
  2. Rub the fish well in 1tsp salt and 1/2tsp turmeric and allow to marinate in a colander for a minimum of half an hour.
  3. Deep fry the fish for 1-2 minutes in very hot oil. Set aside
  4. In a skillet or pan big enough to fit all the fish in one layer, add 1/4 cup of oil, the sliced onions and minced garlic. Saute this till very lightly brown
  5. Add the tomatoes and spices. Saute this on high heat till the tomatoes slightly mash and release some of their water
  6. At this point, add the fish in a single layer. Using a spoon, take some of the onion and tomato masala and spread it over the fish. Turn the heat to low, cover and allow to simmer for 5 minutes
  7. Garnish with chopped coriander and green chilli. Serve immediately.
Recipe Notes

If you want to keep the head on, then by all means do so. I just couldn’t bring myself to leave the head on and eat it!

If you don’t have Kashmiri red chilli, substitute with red chilli powder to taste

This recipe can easily be substituted to any other fish, bone-in or boneles

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