Pabda fish in a sour and hot jujube curry: just the name makes the mouth water. Soft pabda, with few bones, combined with the light sourness and sweetness of jujube (boroi) makes a homely yet different dish. In jujube season it can be a great choice for a change in the kitchen. Not too many spices, just the balance of hot and sour with the natural taste of the fish, and with hot rice it makes a satisfying meal. Here is a simple recipe.

First clean and wash the pabda, drain the water and rub them with a little salt and turmeric. Then fry them in a little oil. In the oil left from frying the fish, add dried chillies and whole spices for tempering. Then add all the ground spice pastes and spice powders and cook them for a while. When the spices are done, add the jujubes.

After adding the jujubes, keep cooking them, adding a little water at a time. When the jujubes are cooked, add 2 cups of hot water. When it comes to the boil, add the fried fish. Finally add green chillies and coriander leaves and leave it covered for a while. Your pabda fish with a different taste is ready.

Source: Jagonews24. First published in Bengali on The Agro News.