Bengali fish curry

6/25/2014 Padma Pabda Fish Curry | Indian Food Cooking | Bangla Rannar PalaParbon

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1 week ago

By Barnali Dutta Published: 2014-06-19

Pabda: nowadays even pabda fish has become another ceremonial dish and has lost its status of

one of the important staple dishes. It has high nutrient value containing protein 19.2g%, fat 2.1

g%, carbohydrate 4.6 g%, energy 114 kcal, calcium 310 mg%,phosphorous 210

mg%, moisture 73 gm%, mineral 1 mg%, and iron 1 mg%. Nutritive value / 100 g of raw

ingredients. Ingestion of this fish helps in increasing cholesterol metabolism. Other than this it

also has the good traits of other nutritious ingredients. Callichrous pabda flesh is demulcent,

cardiac, stimulant, and carminative.

Family Species FB name Name

Siluridae Ompok

bimaculatus

Butter catfish Kani pabda

Siluridae Ompok pabda Pabdah catfish Madhu pabda

Siluridae Ompok pabo Pabo catfish Pabda catfish

Cour tsey : www.f ishbase.org

Padma Pabda Fish Curry

Doi Pabda Fish Curry [http://www.foodcooking-

inspiration.in/2014/06/padma-pabda-fish-curry.html]



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Common Name Used in Language

Pabho, Pabda catfish India Assamese

Pabo Bangladesh Bengali

India English

Kani pabda Finland Finnish

Puffta India Kannada

Nga-nu-than India Khasi

Toplettet glasmalle China Mandarin Chinese

Pabho India Assamese

Nga-nu-than Myanmar Burmese

Toplettet glasmalle Denmark Danish

Butter catfish Global English

Glass catfish USA English

Indian butter-catfish India English

Onespot catfish USA English

Pabda catfish Bangladesh English

Tpllasimonni Finland Finnish

Doppelfleck-Glaswels Germany German



Gungwari India Gujarati

India Hindi

Chechera India Hindi

Godalae India Kannada

Kembari India Kannada

Khababia India Khasi

Chotra valay India Malayalam

Mangeewalah India Malayalam

Manjivala India Malayalam

Mungee-wahlah India Malayalam

India Marathi

India Marathi

Goongware India Marathi

Moon India Marathi

Valanj India Marathi

Wanz India Marathi

Ngaton India Meitei

India Nepali

Lalmuha chachara Nepal Nepali

Nauni Nepal Nepali

Pob-tah India Oriya

Goongwah India Punjabi

Pallu India Punjabi

Kallikhroi Russian Fed Russian

Dimmon India Sindhi

Walapoththa Sri Lanka Sinhalese

Chaithavelai India Tamil

Silaivalai India Tamil

Duka-damu India Telugu

Theenuva India Telugu

"In Abul Fazls Ain-e-akbari [1596-97] it is mentioned that near Kajihata the river

Ganga gets divided into two and one of the channels flew eastwards and entered the

sea by the name Padmabati [commonly known as Padma]. For the last 400 years the

course of Padma in Bangladesh appears to have frequently changed and has shifted

southward to the present Padma. Once this river used to flow beside rajshahi Rampur

and boalia then crossing Dhaleswari and Buriganga it used to touch Dhaka and join

Padma Pabda - The Historical Story



with the river Meghna. Even in the 18th century the minimal slope of Padma towards

the sea was quite southwards from the present course. It used to cross the districts of

Faridpur and Bakharganj and join with the Meghna north of the island Shahbazpur

situated about 40 kms away from the present Chandpur.

Many of the smaller rivers and streams of that time had also gone through quite some

changes. For e.g. The rivers Bhairav and Kumar is also drying up in recent times while

on the other hand the rivers Madhumati and Arial kha has got a new life. The effect of

time is maximum in the district of Madaripur in Bangladesh. On the banks of the river

there flourishes ports which are important trade and commerce locations. The river

Padma and Meghna meets at Chandpur in Bangladesh. The Hilsa of Chandpur is world

famous not only Hilsa various other fish species like famous Pabda fish are found in the

Padma.

Whenever Bangladesh come to their mind the beauty of nature is no sooner open upon

and is immediately viewed with their inward eyes of the post-colonial people who

migrated from east Pakistan to west Bengal and left the bank of river Padma settling by

the river of Ganges. The vivid blue sky and the figure of mango tree, the banana and

the palm trees distinguishes the fair and shapely, the sound of rowing boat and the

smell of water, a faint music from the distant the bhatiyali [the song sung by the

boatman] or the majhigaan from the fishermen boat, banyan tree by the side of river

bank swinging to and fro on those hanging banyan tree roots having the mango seeds

whistling between two lips. Though my parents agreed from the bottom of the heart to

the gentrifications of their neighborhood yet missing the peace of natural life, which was

quite evident while from their narration of past life that spread to our mind as well.

This is also felt while reading the narration of writers which is a keen to the narration of

my ancestor such as in Srikanta, Indranath and Annanada Didi dwelling in "Srikanta"

storied by Sarat Chandra Chattopadhya, Pramathanath Bishi in Padma, and Kopabati,

Subodh basu in Padma Pramatta Nadi, Icchamati of Bibhuti Bhushan Bandopadhyay,

Antarjali Jatra of Kamal Majumder, Jalangi of Shoukat Osmal, Jal Jangal of Manoj Basu,

Padmanadir majhi by Manik Bandopadhyay, Tarashankar bandopadhyay in Hansuli

banker upokotha, and I still remember two prose from Sahaj path the first book of a

Bengali, Amader chhoto nodi and Abdul Majhir Galpo by Rabindranath Tagore...a yet

never ending list is there.

Lower Bengals rivers are the most crucial geographical elements that determine

psychological responses, culture and religious practices of its people and the regional

identity of this river- centric landscape the result of which is that man and his

environment evolves among the four different components of nature, land, river, tree

and human. The man was there as a child of the rivers and now as if they are like

fishes out of water indeed.

Nostalgic niche



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I never experienced fishing, but I think I know every detail about how to hook and catch a fish.

I can see within my closed eyes how my little father was having fun. It was always not

enjoyable getting stuck at home during water logging which was quite frequent then especially

during the monsoon season, but that young one did not feel the same. What I came to know

about fishing through his story was always so lively that for the moment I always felt I am doing

the same.

There was once a lifetime experience of course a fancy fishing fantasy when I was in the fourth

standard. It was raining and I was grounded at home, and a 2-day long power cut was there to

accompany me. We tried to spend our time by playing bagh-bondi [Bagh bandi is a two-player

abstract strategy board game named tiger hunt game from Lower Bengal, India and similar to

Chinese checkers game uses an alquerque board] with colorful legume/pulses, chess, ludo, and

UNO cards which became quite boring after a few hours. Then baba started telling his

childhood stories as usual in a very interesting way.

It was quite usual in the rainy season, that he woke up to find that floodwater around their

house had swelled up even more. Two or three large sized ponds used to surround their house. I

surprised after learning how they used to move from kitchen to boithokkhana [outhouse or

drawing room area] using small boat, dingi. Merchants went about on boats hawking hot

jilapi,khaja, goja, batasha and other tasty sweets to feed villagers during the rainy seasons.

The firm land around the village was cultivated with mostly rice and jute as water reached up to

almost the top of the plants and jute plants rise a little over the water as always. What I felt that

"Those days - an imaginary eyeliner"

Me mum Fishing:



he described as it was like a game between jute, paddy and the rain water to try and catch the

top of the crop plants.

Amidst the gaps of the rice fields, villagers set up fishing nets [ dwar] to catch

fish. Fishing nets often trapped the abundant koi fish. The koi became thick, fatty, and tasty

after getting plenty of nourishment thriving in the floodwaters. Hot rice with fried koi fish

was a popular delightful meal at both noon and in the evening meal.

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The young boy took a fishing hook to catch fish and kept sitting on the barandha ( daowa)

the whole day to catch fish. It was always a thing of great fun for him. He remembered Pabda

fish was particularly foolish. It used to swallow the bait almost immediately. However, the

same was not so with Bele fish. The thread needs to weight a little more with the help of

lead or shisha buttons to raise and drop continuously during fishing. The clever fish would

take its time sniffing before it took the bait, constantly teasing him.

Freshwater fish of Bengal is getting fast extinct due to drying up of rivers and ponds by both

man-made and natural causes. More or less 250 varieties of freshwater fish can be found in the

water bodies of Bengal at present. Firstly I would like to discuss about the most common way of

fishing that is by a fishing hook because many of us cannot even know the names of such fishes

and our generation doesn't even think if we could preserve our natural fish species.

Fishing with a hook: a rod/hook shaped curved trap is the principle of a fishing hook. There are

different types of fishing hooks. Different hooks are used for fishing different species of fishes.

While fishing with a hook the bait is of great importance. Which fish loves what as a bait is

known to regular fishers naturally. For e.g. earthworms are used as bait for fishing Tengra,

Pabda, Taki, Baro Baim, Shol, Boal, Gojar, Koi, Magur, Singi, Bhetki, etc.

The dried up shutki fish mixed with a small amount of wheat flour is used as bait for the fishing

courtsey : Fishing tips at "www.sas.usace.army.mil"



of koi fish. This is used in still water.

Another type of bait is prepared by burning/roasting small prawns and is used for fishing pholui

fish. Other fishes also give into this bait but if pholui is present the horde consists of the latter in

larger numbers.

Fermented Sugar syrup mixed with methi is used as bait for Catla Catla or katala fish. Some use

stale guava or jackfruit in place of sugar syrup.

Actually the bait is not a food for the fish. The smell of it attracts fishes which get trapped to the

hook then while trying to explore the source of the smell.

The Seasons also plays a major role in fishing. Like in winter one doesn't go fishing with a hook

since fishes reside in the warmer lower portions of the water then and are not susceptible to the

hook.

Two methods are used for fishing with a large fishing hook, one, during the interval of monsoon

to spring. A medium sized bamboo net [khadim ] is stuck into the ground in the water

near the shore of a pond or any such water body. A strong thread fixed with a hook is attached

to the bamboo to which a small fish that is alive is fixed by the back and released in the water.

The fish moves along the surface of the water attracting larger fishes like Shol, Gojar, Boal etc .

The larger fishes try to eat the small fish and get trapped by the hook [ tayta].

Fish knowledge tells us that some species of fishes are sensitive to particular sounds. Some

fishes get excited and closer to a particular sound source while some others move away from it

or start jumping erratically. Such knowledge helps us in devising new techniques of fishing.

Such technique is used even while fishing with a simple fishing hook. Just after throwing the

hook into the water sound is made with the head of the hook in the water which helps in

attracting fishes like Tengra etc. Actually we already use a lot of science from early times as a

process of our living which we come to know later formally.

Early references found in Ramayana tells us that Lakshmana was advised to use an arrow for

catching fish in the crystal clear water of the Pampa Lake and to have the scales cleared and the

fishes roasted in an iron pan over the fire. Rama and Lakshmana were advised to cook rice and

fish with salt and red pepper on reaching the ashrama on the west bank of the Pampa Lake.

Fishing from Script



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The second method of catching fish is referred to by means of a baited hook or angle. In

Aranyakanda, Jatau is said to have told Ravana, when he was running away with Devi Sita to the

following You have come in contact with a deadly snake where from you will not get any relief,

just as a fish cannot escape and is ultimately killed when it swallows an angle baited with meat.

I found one book about art of Angling The Compleat Angler written by Izaak Walton first

published in 1593 so good yet the text of Matsyavinoda in Manasollasa titled

Abhilashitarthachintamani unrivalled even in modern works on the art of angling, a very

interesting description of fishing for royal recreation in the 12th century in Sanskrit authored by

King Someshvardeva (the son of King Vikramaditya VI) in 1127 A.D. is the first known treatise

on the art of angling in India. Chapter XIV of Manasollasa shows every details includes

description of 35 kinds of marine and fresh water fishes, each with a distinct name, the feeds

provided to fishes and only half a dozen of these were nurtured for the royal game of angling. It

is evident that considerable knowledge of fishes was gathered almost 900 years ago, but was

ignored in subsequent centuries. The text also includes a brief description of cooking fish as he

had acquired knowledge of many arts of sciences.

The Portuguese traveler Fernao Nuniz noted in Vijayanagar the availability of fish in large

quantities like varal, aral, horned valai and prawns, which was eaten fresh and sometimes salted.

French physician and traveler Franois Bernier observed in Bengal 'fish of every species

whether fresh or salt in profusion. Babar wrote: "The flesh of Hindustan fishes is very savory,

they have no odor or tiresomeness".

Sadhale and Nene have provided a very interesting description of fishing in the translation of

verses 15241536 (Manasollasa: Section III, Chapter 13)

In the preparation of scaled fishes, the scales must be first removed with effort. Then if the

fish are big they should be cut into pieces. If small, they can be used in the same (natural)

form.

Heads of fishes must be cut away (like the tail-part of birds). Intestines should be removed

after cutting open the belly.

Rub oil and salt on fish so that they become slimy and the odor fades away.

Afterwards wash them with water mixed with turmeric paste. Tie them in a piece of cloth

The royal food: fish preparations from earlier script



and press to squeeze out all the water inside. Then mix them with the anakas (?) previously

cooked thoroughly and kept ready for the purpose. After some time the cook should put

down [from fire] the earthen dish and add seasoning.

Cut fishes into pieces and wash them well. Cook along with tamarind juice. Sprinkle

well with wheat flour. Fry in heated oil till brown. Add rock salt. Sprinkle powdered

cardamom and pepper.

Cook fishes as per test, in anaka, oil, or smokeless fire as per the method described earlier.

Cut fish into pieces, measuring four angulas (breadth of four fingers) each. Mix salt

and store in earthen jars. These are called kharakhandas (salted pieces) that can be

preserved for a long time. The cook should roast them in fire at the time of meals.

Take out the scrotums of a fish and roast them in fire. When hard, cut into pieces and

fry in heated oil. Add powdered cardamom, pepper, and rock salt and season

with asafoetida.

Samaraichchakaha, directs that the skin of Rahu fish be peeled off, the fish marinated in

asafoetida and salt, and then dipped in turmeric water before being fried.

ref: http://asianagrihistory.org/ Sadhale and Nene 2005 177-199

In Bengal except the soup-style lightly spiced tasty fish curry "macher jhol" there are

different exclusive recipes under heavier spicing categories from steamed to braised, burned

to baked, fresh fish paturi to dried fish shutki in lunch to dinner or in snacks or tea [fry,

fritters, kabab, croquettes, kaviraji, cutlet] etc.

In Orissa, a morning meal of boiled rice covered with water [fermented rice] and kept

overnight, is eaten with fish.

In Assam, a favorite curry is an alkaline salty extract of bananan roots cooked with fish.

In Kerala the Syrians have a deep red fish curry speciality cooked with the sour kokum fruit

[kodampuli] and another sweet-sour dish cooked in coconut milk with tender mango pieces.

Oily fish are frequently grilled in their own fat.

Goa has the golden caladine curry with turmeric. A green masala Mackerel and the the roe

of the Kingfish, lightly salted and fried asa breakfast delicacy.

The Kodavas of Karnataka state cook tiny whitebait fish called Koylay-meen, bones and all

to a dry spicy fish.

Kashmiris cook fish with lotus roots Nandri and a garlic-flavoured fish dish is called

gardmuf.

Some regional specialities of cooking fish in India



Parsi cuisine has two specialities, one is Patra in which the fish cooked in a thick strong

masala steamed in a banana leaf packet and the other is Pomfret cooked in a dark vinegar

sauce.

One very exclusive preparation of Pondicherry is called poisson capitaine a dish of steamed

fish served with mayonnaise and garlic paste.

Ref: A historical dictionary of Indian food by K. T. Achaya 70-71

"Anybody can eat Pabda. It can be cooked light with less spices like kalojeera, halud, kancha

lonka jhol [onion seeds, turmeric and green chili tempering] and with rich spices like doi sorshe

makha [mustard seed paste and sour curd gravy] for very special occasions."

Today I am cooking my mother's one of the exclusive Bengali recipes "Doi Pabda". Cooking

fresh Pabda fish did not take much time, within 10 minutes one can have a mind

blowing sumptuous dish a never forgettable one.

1. Fresh Pabda fish, 4 to 5

2. Sour yogurt, 2 tablespoon

3. Black and white mustard seed, 1 tablespoon

4. Turmeric powder, 3 teaspoon

5. Red chili powder, 3 teaspoon

6. Mustard oil, 1 tablespoon

7. Onion paste, 1 tablespoon

8. Green chili, 3

9. Salt, as per taste

10. Sugar, one pinch to balance the taste.

Fish Fiesta Left and Right in Indian Cuisine

Padma Pabda Fish Curry : A Bengali recipe for

celebration

Ingredients:



Clean and wash fresh pabda fish. Season the fish with salt and turmeric, keep aside.

Make a fine paste from black and white mustard seeds with 1 teaspoon salt and 1 green

chili. Add 1 teaspoon mustard oil to the paste and keep aside.

Heat oil in a wider flat skillet, fry fish lightly until slight change in color is noted, keep aside.

Mix yogurt, salt, turmeric and chili powder, add one teaspoon hot cooked fish oil from the

skillet, mix well.

Heat the same skillet with the rest of the oil, add onion paste, fry a little until raw onion odor

is gone, add mustard paste, stir and add fish, coat with the spices on both side carefully,

add yogurt mix on the side of the skillet, stir and mix lightly in the oil, now mix all with of it

with a featherlight hand. Add one pinch sugar and adjust salt to taste. Sugar to balance the

sourness of yogurt and pungent taste of mustard seeds. Cover to cook for 5 minutes or

until the fish curry releases the oil. Add green chilli just before closing the heat and give a

resting time for a minute or two. Doi pabda is ready to be served with pipping hot plain

boiled rice.

5 stars based on 80 reviews

Prep time: 15 min | Cook time: 10 min | Total time: 5 min

Yield: 4 | Serving size: 50g | Calories per serving: 80kcal | Fat per serving: 20g

100g of any kind of fish contains 14-15g of easily digestible, high biological value protein and

some vitamin-A, B, D, E, calcium, phosphorous, iodine and zinc on average. The biological value

of fish protein is 80 i.e. almost the entire amount can be used up by the body.

Since its easily digestible white fleshy fishes mainly constitute the diet of a patient and since the

total Fat and Cholesterol content is quite low in fish it can be had without much concern.

Keeping fish items regularly in the diet of a baby helps in increasing intelligence and memory

capacity and health issues like cataract, arthritis, diabetes and allergic reactions are much

reduced in the later stages of life.

The percentage of polyunsaturated fatty acid and saturated fatty acid is 2, whereas this

percentage is 0.2 and 0.9 in red meat and chicken respectively. Therefore the content of

polyunsaturated fat being higher than the content of saturated fat in fishes there is no other

element better than fish in keeping diabetes, heart disorders, high pressure and hyperlipidemia

under control.

Sea fishes are an important source of iodine. Generally fishes are good for health because of the

amount of sodium being low and potassium being high.

The protein bonds in fishes being easily breakable they can be cooked and digested with ease. It

has observed in a survey that Bengalis eat about 60 different kind of fishes. Since there are

different varieties of smell and taste different fishes can be cooked using various recipes bringing

variety in the diet of a person and also creating variety of health benefits.

Method:

Why fish is the ultimate source of protein for an animal.



Small boned fishes and canned fishes are one of the best sources of calcium. Some sea-fish

species contain fish liver oil and omega-3 fatty acid which are adept in combating asthma,

cancer, skin diseases, dementia, diabetes, obesity, and age related macular degeneration etc.

Although fishes have high protein content one should not consume more than 100-150g of fish

in a day.

Maharshi Sasruta not only enumerated a number of fish species that have food value but also

gave the relative medicinal properties possessed by different fishes. It is remarkable that the

ancient Hindus had a fair knowledge of the involvement of both the anterior and posterior parts

of the body movement of fishes. The fresh water fishes are grouped into four ecological

formations.

1. River fishes, bulky in the middle (wedge-shaped).

2. Lake and tank fishes, bulky in the middle but with relatively smaller heads.

3. Spring and pool fishes, lengthening of the vertical axis.

4. Torrential fishes greatly flatten and depressed form

Threatened to extinct fishes of Bengal:

These species are considered by IUCN [The International Union forConservation of Nature] as threatened fishes

Critically Endangered fish species in Bengal: it is facing an extremely high risk of extinction in the immediate

future.

Scientific name English name Local name

Bagarius bagarius Gangetic goonch Bagahair

Channa barca Barca snakehead Pipla shol, T ila shol

Clupeisoma garua Garua bacha Ghaura

Eutropiichthys vacha Batchwa bacha Bacha

Labeo boga Boga labeo Bhangan, Bata

Labeo nandina Nandi labeo Nandina, Nandil

Labeo pangusia Pangusia labeo Ghora muikha, Longu

Pangasius pangasius Pangus Pangus

Puntius sarana Olive barb Sarpunti

Rita rita Rita Rita

Sisor rhabdophorus Sisor catfish Sisor

Tor tor Tor mahseer Mahashol



Vulnerable fishes in Bangladesh: It is facing a high risk of extinction in the medium-term future


Ailia punctata Jamuna ailia Kajuli, Baspata

Anguilla bengalensis Indian longfin eel Bamosh, Bao baim, Telkoma

Chanda nama Elongate glass-perchlet Chanda, Nama chanda

Chanda ranga Indian glassy fish Chanda, Lal chanda

Channa orientalis Asiatic snakehead Telo taki, Raga, Cheng

Cirrhinus reba Reba carp Raik, Tatkani, Bata, Laacho

Macrognathus aral One-spine spinyeel Tara baim

Monopterus cuchia Gangetic mud eel Kuchia

Mystus aor Long-whiskered catfish Ayre, Aor

Mystus cavasius Gangetic mystus Kabashi tengra, Golsha-tengra,

Gulsha

Nandus nandus Mud perch Meni, Bheda

Notopterus notopterus Grey featherback Foli, Pholi

Plotosus canius Canine catfish-eel Gang magur

Puntius ticto Ticto barb 2-spot barb; T it punti

Endangered fishes in Bengal: : It is facing a very high risk of extinction in the near future.


Badis badis Badis Napit, Kio bandi

Barilius bendelisis Hamiltons barila Joia, Chedra, Koksa

Barilius bola Indian trout Bhol, Bol

Barilius vagra Vagra baril Koksa, Khoksa

Batasio tengana Assamese batasio Tengra

Bengala elanga Bengal barb Along, Sephatia

Botia Dario Necktic Loach Rani, Bou

Botia lohachata Y-loach Rani, Putul, Beti

Chaca chaca Indian chaca Chaga, Cheka

Channa marulius Giant snakehead Gazar, Gajal

Chela laubuca Indian glass barb Laubuca, Kash Khaira

Crossocheilus latius Gangetic latia Kalabata

Dermogenys pussilus Wrestling half beak Ek thota

Labeo bata Bata labeo Bhangan, Bata

Labeo calbasu Black labeo, Kalbasu Kalibaus, Baus, Kalia

Labeo gonius Kuria labeo Goni, Kurchi, Ghainna

Mastacembelus armatus 2-track spinyeel Baim, Salbaim, Bam

Microphis deocata Deocata pipefish Kumirer khil

Mystus seenghala Giant river catfish Guizza, Guizza ayre

Notopterus chitala Humped featherback Chital

Ompok bimaculatus Indian butter catfish Kani pabda, Pabda, Boali pabda

Ompok pabda Pabdha catfish Madhu pabda, Pabda



Previous [http://www.foodcooking-inspiration.in/2014/02/pice-rice.html]

Ompok pabo Pabo catfish Pabda

Ctenops nobilis Frail gourami Neftani

Rasbora rasbora Gangetic scissortail rasbora Darkina, Leuzza darkina

Rohtee cotio Cotio Dhela, Dhipali, Keti

Scatophagus argus Spotted scat Bistara, Chitra

Silonia silondia Silondia vacha Shilong

Ref: http://en.bdfish.org

Prasadam - All rights reserved

Comment:

My father Sri Ajit Bikram Dutta [Biru from Birendra Keshar] known as Bikram in his artist's

circle passed matric in the year of 1947 from Mahishar Digonbari English High School at the

age of 12 son of late Abinash Chandra Dutta [Died in 1946] Headmaster of the same school [till

his death], nephew of late freedom fighter Jagadish Chandra Dutta [front-ranking member of

revolutionary freedom movement organised by Yugantar of Anushilan Samiti]

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