Tel-Sorshe Pabda (Indian Butter Fish) Recipe

Cooking Directions

• STEP 1.Marinate the fish with turmeric, salt, and lemon juice for 15 minutes.
• STEP 2.Heat oil in a pan and fry the fish until golden brown on both sides.
• STEP 3.In a blender, grind mustard seeds, green chilies, ginger, and garlic into a smooth paste.
• STEP 4.Heat oil in a separate pan and add the mustard paste. Cook for a few minutes.
• STEP 5.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 6.Add water and bring the sauce to a boil. Simmer for 5 minutes.
• STEP 7.Gently add the fried fish to the sauce and cook for another 5 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice.

Cooking Tips

• Make sure to marinate the fish for at least 15 minutes to enhance the flavor.
• Adjust the amount of green chilies according to your spice preference.
• Be careful while frying the fish to avoid overcooking or breaking it.
• You can add a pinch of sugar to balance the flavors if desired.

Storage and Serving

• Tel-Sorshe Pabda is best served hot with steamed rice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stovetop or in the microwave before serving.