Anar Pabda Recipe - Bengali Fish Curry In Pomegranate Juice & Coconut Milk
Anar Pabda, a simple Fish curry that is made in Anar Juice and other everyday spices. Delicious to eat and easy to make, it is a perfect dish for weekday Lunch.
Anar Pabda is a Bengali-Coastal recipe which is made with Pabda fish. Pabda fish is marinated in mixture of anar (pomegranate) juice, later spiced with mustard paste and boiled in coconut milk to make the Anar Pabda recipe. Marinating in pomegranate juice, turmeric powder and salt gives a unique flavor to this dish.
Bengali Fish curry can also be prepared with various other fishes but Pabda tasted apt for this recipe with coconut milk base. This Anar Pabda or Bengali Fish Curry in pomegranate juice and coconut milk is a must try recipe for all fish-lovers. Serve Anar Pabda with hot Steamed Rice for a delicious lunch.
If you like this recipe, try more of our Fish Recipes that you want to make for your everyday meals:
- 200 grams Pabda fish
- 1/2 cup Pomegranate juice
- 1 cup Coconut milk
- 1 tablespoon Mustard seeds (Rai/ Kadugu) , paste
- 2 teaspoons Red Chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Coriander Powder (Dhania)
- 1-1/2 teaspoons Ginger Garlic Paste
- 2 Onions , pasted
- 1 teaspoon Kalonji (Onion Nigella Seeds)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Honey
- Salt , to taste
- Mustard oil , to cook
How to make Anar Pabda Recipe - Bengali Fish Curry In Pomegranate Juice & Coconut Milk
To begin making the Anar Pabda Recipe (Bengali Fish Curry In Pomegranate Juice & Coconut Milk), firstly clean the whole fish and remove the excess water within.
Marinade Pabda fishes with 1 tablespoon anar juice (pomegranate juice), a pinch of turmeric powder, and salt.
Keep aside to marinate for 30 minutes.
Take a Shallow fry pan and add oil. Once the oil is hot, shallow fry the marinated fishes from both sides until slightly brown in color. Keep aside.
In the same pan, add a little more oil if required and heat on medium flame. Add mustard seeds and onion seeds.
Once they crackle, add ginger-garlic paste and stir fry for a minute till the raw smell reduces.
Mix onion paste to it and again fry until lightly browned.
Then add mustard paste, red chilli powder, coriander powder, remaining turmeric powder and fry masala nicely, until Anar Pabda masala gets cooked properly.
Now add the remaining anar juice and salt, bring to boil, and then add shallow fried fish and add coconut milk.
Close the lid and continue on a low flame to let fish get cooked completely in about 12 minutes.
Spread honey on its top. Take off heat and decorate Anar Pabda Fish Curry with sliced tomato and pomegranate seeds.
Dig into the soft and flavorful Anar Pabda Fish Curry served with hot Steamed Rice.