Ompok pabda or Pabda (Bengali), Pabho (Assamese) is a fresh water fish that lives in small rivers, ponds and even flooded agriculture field in sub-mountainous regions of Ganga-Brahmaputra riverine system. The fish highly prized in Bengal, Assam and also eastern Bihar and terai regions of Nepal for its sweet, fresh taste and soft, buttery texture.
The fish is at its best during winters, when it accumulates fat, enhancing it’s butteriness. The harvest is traditionally reduced during monsoons when it breeds, and has least fat. Darika and Dikhow rivers in Sivasagar district of Assam yeilds the best pabdas, silvery white, red gills and each growing upto 8-10 inches long. Sadly, the fish is a endangered species owing to overconsumption and habitat loss.
Pabdas lend themselves to beautiful, sparsely spiced light jhols. Also to pungent mustard based ones. Here is our lunch today of pabda cooked in a nigella seed-tomato-fresh coriander gravy.
Pabda cooked in a nigella seed-tomato-fresh coriander gravy
Pabda: 2, medium sized (about 6 inches) or 1, big (10-12 inch) cut into half; Salt: to taste; Turmeric powder: 1 teaspoon + 1/2 teaspoon; Mustard oil: 1 tablespoon; Nigella seeds: 1/4 teaspoon; Green chilli: 2, slit; Red chilli powder: to taste; Tomato: 1, medium, blended into paste or very finely chopped; Coriander stem: 1 teaspoon, very finely chopped; Coriander leaves: 1 teaspoon, finely chopped
1. Marinate the fish with 1 teaspoon turmeric and salt.
2. Heat mustard oil in a wok. Once it just starts smoking, temper it with the nigella seeds and green chilies. Wait till the nigella seeds are fragrant and the green chillies turn brown.
3. Mix the remaining turmeric powder, red chilli powder and tomatoes with about two tablespoons of water. Add to the wok and fry over medium heat till all the liquid evaporates and the spice mix releases oil.
4. Spread the spices at the bottom of the wok. Gently place the fish over the spices, fry for two minutes, and very carefully turn the fish. Be very gentle as the fish tends to break easily, so use a flat and broad spatula.
5. After a minute on the other side, add a cup of water to the wok, salt and the coriander stems. Cover and bring it to a boil over medium heat. Keep it at a gentle boil till the fish is cooked, which takes no more than five to seven minutes.
6. Remove the fish very gently to the serving plate, and thicken the gravy over the flame, if desired.
7. Adjust seasoning, and pour over the fish.
8. Sprinkle the chopped coriander leaves and serve with steamed white rice.
