Pabda Jhal showcases delicate, bone‑in pabda fish in a bright, punchy mustard gravy. The fish is lightly pan‑seared, then simmered in a fresh paste of mustard seeds and green chilies with turmeric and tomatoes, tempered in fragrant mustard oil. The gravy stays light yet assertive, allowing pabda’s natural sweetness to shine while delivering the signature “jhal” heat and raw‑mustard aroma. Best served hot with steamed rice.

Taste profile: spicy‑sharp from mustard and chilies, balanced with gentle tomato tang and the sweetness of pabda.
Texture: fish tender and flaky; gravy thin‑to‑medium, glossy, and clingy.
Ideal for: homestyle Bengali meals when bold, clean flavors are desired.
Serving suggestion: finish with a few drops of raw mustard oil; garnish with coriander and slit green chilies; serve with steamed rice.

What You Get

2 pieces of pabda fish in mustard‑based jhal gravy.

Key Highlights

Authentic Bengali “jhal” with freshly ground mustard paste.
Light, clean gravy—no heavy cream; minimal oil beyond mustard aroma.
Heat customizable on request.
Made fresh to order; packed hot.

Ingredients

Fish: pabda (whole/cut pieces, bone‑in).
Base: mustard seeds (yellow/black) paste, green chilies, tomatoes, ginger; minimal onion (optional).
Tempering & spices: mustard oil, nigella seeds (kalonji) or cumin seeds, bay leaf, turmeric, salt.
Finish: fresh coriander; optional drizzle of raw mustard oil; pinch of sugar (optional) for balance.