Tomato Pabda
Tomato pabda is a Bengali fish curry where whole pabda simmer in a red-orange tomato gravy with ginger, cumin, green chile, and mustard oil. It is brighter and tangier than mustard pabda.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Season pabda with turmeric and salt, then sear lightly in mustard oil and remove.
Cook ginger, cumin, chopped tomatoes, and green chiles until the tomatoes collapse.
Add water to make a loose red-orange gravy and balance with salt and a pinch of sugar if needed.
Return the fish and simmer gently so the whole fish stay intact.
Finish with cilantro and serve with steamed rice.
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