Shorshe Narkel Pabda is a classic Bangladeshi dish that beautifully combines the rich flavors of mustard and coconut with pabda fish. Originating from Bengali kitchens, this dish is celebrated for its unique taste profile where the pungency of mustard is mellowed by the sweetness of coconut, creating a balanced and flavorful experience. The addition of fresh cilantro further enhances its aroma and taste, making it a favorite among fish lovers. Traditionally served with steamed rice, this dish is loved for its creamy and spicy gravy that perfectly complements the tender pabda fish. It’s a must-try for those who appreciate authentic Bangladeshi cuisine and are looking for a dish that’s both comforting and exotic.
Shorshe Narkel Pabda
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Pabda Fish – 4 Piece
- Mustard Seed – 2 Tbsp
- Coconut – 1 Cup
- Cilantro – 0.5 Cup
- Onion – 1 Piece
- Garlic – 4 Cloves
- Turmeric Powder – 1 Tsp
- Chili – 3 Piece
- Salt – 1 Tsp
- Oil – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
28 Grams
Total Fat
10 Grams
Saturated Fat
80 Mg
Cholesterol
500 Mg
Sodium
3 Grams
Dietary Fiber
20 Grams
Protein
4 Grams
Sugars
Directions
Step 1
Clean and wash the pabda fish thoroughly. Pat them dry and set aside.
Step 2
Grind mustard seeds into a fine paste with a little water.
Step 3
Add turmeric powder and salt to the paste.
Step 4
In a pan, heat oil over medium heat. Add chopped onions and garlic. Sauté until golden brown.
Step 5
Add the mustard paste to the pan. Stir well and cook for 5 minutes until the raw smell disappears.
Step 6
Add coconut milk and bring to a simmer. Add green chilies for heat.
Step 7
Gently place the fish into the pan. Cover and cook for 15 minutes or until the fish is cooked through. Garnish with cilantro before serving.
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