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Thursday, 27 April 2017

Shorshe Pomfret (Pomfret in Mustard Gravy - Bengali Style)


          This is my version of a traditional Bengali style fish curry. I have used pomfret fish in this recipe and made a thin gravy out of it. It is best relished with hot steamed rice. Tomato paste may or may not be added to the gravy. 

          The addition of raw mustard oil to the end product enhances the flavour and gives it an authentic touch to this dish. This is a very easy, simple and a delicious recipe, where prawns or Hilsa fish can be substituted. So do prepare this recipe by following a step by step method with pictures.











  • 4-5 pieces of pomfret fish
  • 2-3 tbsp. mustard oil
  • 1 tsp. kalonji (nigella seeds)
  • 2-3 green chilies, slit
  • 1 tbsp. mustard seeds, soaked in 1/2 cup water for 25-30 minutes
  • 1/2 tsp. turmeric powder
  • 1 tsp. tomato paste
  • salt to taste
  • 1 tsp. raw mustard oil
  • 1 tbsp. coriander leaves







          Grind the mustard with one green chili and a pinch of turmeric powder into a smooth paste. Keep aside. Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes.

          Heat oil in a pan and fry the fish pieces till light golden in colour. Drain and keep aside. Temper the same oil with kalonji and remaining green chilies. Saute for a few seconds.

          Now add the mustard paste, tomato paste, salt and turmeric powder. Stir for a few seconds. Then add 1/2 - 1 cup water (depending on the consistency desired).

          Bring it to a boil. Gently drop in the fried fish pieces. Cover and simmer for 2-3 minutes on a medium flame. Add the raw mustard oil and switch off the flame. 

          Keep it covered for 5 minutes. Garnish with coriander leaves and serve with hot steamed rice.




                Marinate the fish pieces with a pinch of salt & turmeric powder for 10 minutes.



               Heat oil in a pan & fry the fish till light golden in colour. Drain and keep aside. 



                  Mix together the ground mustard paste, tomato paste & turmeric powder



                              Temper the same oil with kalonji and remaining green chilies. 



                 Now add the mustard paste, tomato paste, salt and turmeric powder. Stir for
                 a few seconds. 



                Then add 1/2 - 1 cup water.  Bring it to a boil. Gently drop in the fried fish pieces. 
                Cover and simmer for 2-3 minutes on a medium flame. 



                When done, add the raw mustard oil and switch off the flame. garnish with
                coriander leaves.



                                Serve with hot steamed rice.











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