Pabda Chingri |

Pabda Chingri

Bengal is a fish loving part of India, with hundreds of ponds and rivers and where you get various types of fish, so Bengalis acquired another name “Maanch-e Bhat-e Bangali” which means Bengali by fish and rice.

In Bengal you will get hundred of variety of fish and all of them are cooked in different delicious ways. Pabda manch the english name given in the wiki is pabo catfish while it’s scientific name is ompok pabo.

Pabda maanch is a soft delicious one bone fresh water fish with slightly slippery body but firm to touch, this fish when cooked with spices and shrimp paste become a super exotic dish worth trying.

It is one of the exotic preparations that is often made when people comes together for celebration of various festivals. I am sure; rest of the world will also love the traditional tastes of Bengal.

Preparation Time: 10 mins
Cooking Time: 15 mins
Serves: 4-5


Pabda Chingri Ingredients

Pabda Chingri Ingredients

  • 5 Pabda Fish [Indian butter fish] (Fried with a pinch of salt and layered with turmeric powder)
  • 5 tbsp of shrimp paste ( fry the shrimp in mustard oil then grind to make a smooth paste)
  • ½ tsp of turmeric powder
  • 1 /2 tsp of mustard paste
  • 1 tsp of poppy seed paste
  • 3 tbsp of yogurt
  • 1 tbsp of tomato puree
  • 1 tbsp of cashew raisin paste
  • 1 tsp of green chili paste or to taste
  • ¼ cup of mustard oil
  • A pinch of sugar
  • A pinch of garam masala powder
  • Salt to taste


Marinate the pabda fish with salt, turmeric powder and a spoonful of oil, this will help you while you fry the fish.

The challenging part of cooking pabda maanch is frying the fish. Pabda maanch is slippery with no scales so one has to be very careful while frying it because when the skin touches the hot oil they starts getting blisters and this oil filled blister when burst they splutter oil far. If you are not careful it can cause serious burn. So the thumb rule of frying the fish as soon as the fish slip in hot oil cover it with a lid and make the flame low, when one side is done turn and cover and make sure the fish is well cooked in both sides.

Cook them in batches.

Keep aside the fried fish.

In this hot oil add little more oil if needed.

Meanwhile take a small bowl and mix mustard paste, poppy seed paste, green chili paste, turmeric powder, yogurt, salt and sugar with 4 tbsp of water.

Add it to the pan and stir well.

Add the tomato paste and shrimp paste. Stir and cook for a minute when you get the smell of cooked spices.

Add cashew raisin paste. Mix well.

Add 3 cups of water when it comes to boil add the fried fish.

Add the fish in such way so that it submerged in the gravy.

Cook it in high flame for 5 to 6 minutes.

When the gravy thickens add a pinch of garam masala. Put off the flame. Cover with a lid and give 5 to 6 minutes standing time.

This fish became too soft after cooking so use soft hands while serving otherwise it may break.

Pabda Chingri

Pabda Chingri

Serve with steamed hot plain basmati rice.

Chingri Macher Jhal Recipe

Chingri Macher Jhal

Chingri Macher Jhal (Spicy Shrimp) is an awesome traditional Bengali dish made using prawns. Prawns are regarded as one of oldest form of traditional Bengali dish. With huge amount of proteins and vitamins it forms to a healthy food too. This dish can be served along with the main course.

Shrimps and prawn are the most popular seafood loved and consumed in restaurant and homes all around the world. How Bengali people can stay behind, I can say in Bengal you will rarely find a person whose eyes don’t sparkle when it comes to prawn.

Bagda chingri or tiger prawns are considered one of the best quality prawns for it taste. The meat is soft and delicate and they come in different sizes.

For chingri macher jhal tiger prawns are the best choice. This give a royal look to the dish and it taste heavenly. The best part of having prawn it is good source of protein but low in fat and calories making it healthy choice of food. It contains a lot of omega -3 fatty acids and also a high level of Vitamin B12 , zinc, iodine, phosphorous and potassium, selenium and iron which is good for bone , skin and teeth. If you want to try a succulent prawn dish then go for chingri maancher jhaal.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4-6


Chingri Macher Jhal Ingredients

Chingri Macher Jhal Ingredients

  • 1 pound Shrimp (large)/Prawn
  • Salt and Sugar to taste
  • 1 teaspoon Turmeric Powder
  • 2½ tablespoon of Mustard Oil
  • 2-3 Bay Leaves
  • 1 tablespoon of Ginger Cloves Paste
  • 1 Onion finely chopped
  • 1- ½ teaspoon of Red Chili Powder
  • 1 cup of Water
  • 3-4 tablespoon of Coconut Milk
  • 3-4 tablespoon of grated Coconut
  • 1 teaspoon of Garam Masala powder (Mixture of Powder of cloves, cinnamon, cardamoms)
  • 1-2 Green Chilies
  • 1 tablespoon of Ghee (Clarified Butter)
  • 1 tbsp of tomato sauce
  • 1 tbsp ginger garlic paste
  • a pinch of garam masala

How to cook Chingri Macher Jhal

In pan heat oil then slightly fry the prawn. Never fry the prawn too much otherwise it will be tough and chewy. While you add oil in the pan give oil in such a way so that after you keep the fried prawn aside, in that remaining oil you can cook the whole dish. This is done so that the dish become more flavorful as the oil incorporates the flavor of the prawn.

1. Peel, devein and wash the Prawns/Shrimps.

2. In a bowl sprinkle Salt to taste along with a layer of Turmeric Powder and mix well. Keep it aside.

3. In a pan on medium flame, heat 1½ tablespoon of Mustard Oil.

4. Deep fry the Prawns in a frying pan until they get fully fried.

5. Then keep it aside in a plate.

6. Pour in 1 tablespoon of Mustard Oil again into the same frying pan.

7. Add bay leaves and ginger garlic paste. Stir and cook.

8. Add in the Onions and cook till they turn golden brown.

9. Mix tomato puree with red chilly powder and turmeric powder and 1tbsp of water then add to the fried prawns. Cook for a minute. Then add a cup of water. When the gravy comes to boil add the prawns. Cover and cook for 5 minutes. Then add the coconut milk and sugar. Cook for another 2 to three minutes.

10. Add in the coconut milk, Garam Masala & Sugar and mix well

11. Cover the lid and heat the mixture in a Simmer until it starts to boil.

12. Add in the Prawns that was kept aside, cover the lid and cook for about 10 minutes in a simmer

13. Add grated coconut along with green chilies and cook for few minutes.

14. At the end add a pinch of garam masala and ghee. Mix well. Put off the flame and cover and give 5 minutes standing time before serving.

15. Serve hot with Rice or Chapattis.

Chingri Macher Jhal

Chingri Macher Jhal