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Home Dish Pomfret in Mustard sauce| Bengali Style পমফ্রেট শোর্শে ঝাল | বাঙালী পদ্ধতি

Pomfret in Mustard sauce| Bengali Style পমফ্রেট শোর্শে ঝাল | বাঙালী পদ্ধতি

Name: How to cook Pomfret in Mustard sauce| Bengali Style পমফ্রেট শোর্শে ঝাল | বাঙালী পদ্ধতি - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

TheStrollingFoodie

Pomfret in Mustard sauce| Bengali Style পমফ্রেট শোর্শে ঝাল | বাঙালী পদ্ধতি

Pomfret macher jhal is a spicy pomfret fish curry recipe in Bengal style. Macher jhal is a common phrase used to indicate a recipe for spicy Bengali Fish Curry. In this pomfret fish curry, white pomfret/pamphlet fish is first fried in mustard oil and then cooked in a Bengali-style masala-based gravy containing onion-mustard seeds- poppy seeds, and green chillies paste. A combined tanginess of tomato and curd dilutes the fieriness of its spicy gravy & makes this dish simply delicious. Adding fresh coriander in garnishing makes it flavoursome and lifts its taste to the best.

Ingredient

Food ration :

4 people

Cooking time :

40 minutes

330 g (4 pieces)

Pomfret/ Pamphlet

1 pc

Onion

1/2 tsp

Mustard seeds

3 pcs

Green chillies

1/2 tsp

Red chilli powder

1/2 tsp

Kashmiri red chilli powder

1/2 tsp

Turmeric powder

1/2cup(100 ml) of

Mustard Oil (here I have taken sesame oil)

Cooking instructions

* Step 1

Thoroughly clean & wash pomfret fish in water, and drain it well. Transfer the fish to a bowl or a plate, and smear it with 3/4 tsp turmeric, 1/2 tsp salt and 1 tsp mustard oil. Keep it aside.

* Step 2

Heat a pan, add mustard oil and heat it too, when smokes come out, fry the pomfret in oil until getting golden brown from both sides. Remove the fish from the pan and keep it aside. Turn off the heat.

* Step 3

Soak the mustard seeds and poppy seeds in a bowl for 10-15 mins. Then strain it well.

* Step 4

Put it into the grinder jar with tomato-green chillies and curd, add 1/4 tsp of salt, and make a smooth paste of it by adding 1 teaspoon of water.

* Step 5

Heat the pan (used for frying the fish) again, keeping 3-4 tbsp of oil, and remove the excess oil from the pan.

* Step 6

Fry onion in that oil until gets golden brown, and add the masala paste to it. Stir it well and mix up the masala with the fried onion.

* Step 7

Then add red chilli powder, Kashmiri chilli powder and turmeric to the pan. Mix it well.

* Step 8

Fry the masala until the masala separates oil from its sides, then add 1/2 cup of water mixed up with the leftover masala left in the grinder jar. Stir it well.

* Step 9

Let the gravy boil to again dry it off to kill the raw smell of masala. In the meantime, add 1/2 tsp of salt, and mix it well. Then add 1+1/2 cup of water and let it starts boiling.

* Step 10

Once the gravy starts to boil, add the fried pomfret fish to the gravy.

* Step 11

Add some green chillies(slit it for more spiciness or keep it whole just for flavour). Let cook the fish in the gravy. Close the pan with a lid.

* Step 12

After a few mins of cooking, turn the fish to get the gravy into the fish from the other side. Again close the lid and cook it for 2-3 mins.

* Step 13

Then remove the lid and taste the fish curry, basically to check the salt, and add salt if required. Give it a good stir.

* Step 14

When the oil floats on the gravy indicate this fish curry is done. Sprinkle some fresh coriander over the gravy, and gently turn the fish. Again close the lid.

* Step 15

For 1 min, let the pomfret absorb the flavour of fresh coriander. Turn off the heat. Bengali pomfret fish curry pomfret macher jhal is ready. Serve it hot with rice and enjoy.