I love Pomfret? I'm sure many of you do just like me. My most favorite winter special lunch is and will always be fish curry and rice. Then try this very simple Bengali homemade style fish curry. It is cooked in mustard oil with minimum of spices and is a quick recipe.
It just has red chili powder and turmeric powder as the base of the gravy. It's that simple with minimum effort but with maximum flavour. It hardly takes any time to dish out this traditional Bong delicacy. It is best relished with only and only hot steamed rice.
- 2 pomfret fish, cut into 3 pieces each
- 3 tbsp. mustard oil
- 1/2 tsp. nigella seeds
- 2 green chilies, slit
- 1 tbsp. red chili powder
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp. coriander leaves, chopped
Marinate the fish with a pinch of turmeric powder and red chili powder for 10 minutes. Mix the remaining turmeric powder and red chili powder in 1/2 cup water and keep aside.
Heat 2 tbsp. oil in a pan and fry the fish on both sides till light brown in colour. Drain and keep aside.
Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds. Add the chili paste and salt to taste.
Bring it to a boil and gently drop in the fried fish. Cover and simmer on a low flame till the gravy reduces slightly.
When done, drizzle the remaining mustard oil and switch off the flame. Keep it covered for a few seconds. Garnish with coriander leaves and serve with hot steamed rice.
Heat 2 tbsp. oil in a pan and fry the fish on both sides till light brown in colour. Drain and keep aside.
Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds. Add the chili paste and salt to taste.
Bring it to a boil and gently drop in the fried fish. Cover and simmer on a low flame till the gravy reduces slightly.
When done, drizzle the remaining mustard oil and switch off the flame. Keep it covered for a few seconds. Garnish with coriander leaves and serve with hot steamed rice.
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