To start preparing the Anar Pabda recipe (Bengali fish curry in pomegranate juice and coconut milk), first clean the entire fish and remove excess water inside.
Marinata Pabda fishing with 1 tablespoon of Anar juice (pomegranate juice), a pinch of turmeric powder and salt.
Keep aside to marinate for 30 minutes.
Take a Shallow pan And add oil. Once the oil is hot, fry the fish marinated from both sides to slightly brown colors. Keep aside.
In the same pan, add a little more oil if necessary and heat over medium heat. Add mustard seeds and onion seeds.
Once burst, add the ginger paste and fry for a minute until the raw smell is reduced.
Mix the onion paste and fry again until it brown them slightly golden.
Then add the mustard paste, the red chilli powder, the coriander powder, the remaining turmeric powder and the Masala Friggi, until Anar Pabda Masala is cooked correctly.
Now add the remaining juice and anar salt, bring to the boil, then add the surface fried fish and add coconut milk.
Close the lid and continue at a low flame to allow cooked fish completely in about 12 minutes.
Distribute honey to the top. Remove the heat and decorate the curry of fish Pabda with sliced tomato and pomegranate seeds.
Dig Soft and tasty Anar Pabda Curry Soft and Tasty Serious steam rice.
