Shorshe Pomfret (Pomfret in Mustard Gravy - Bengali Style)

 

           Shorshe Pomfret is my version of a traditional Bengali style Fish in mustard gravy. 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 flavor and gives it an authentic touch to this dish. This is a very easy, simple and a delicious recipe, where Prawns, Hilsa or Rohu fish can also be substituted. So check out the step by step pictorial recipe to prepare this comforting fish curry.

• 1 medium size pomfret fish, cut into 3 pieces
• 3 tbsp. mustard oil
• 1 tsp. nigella seeds (Kalonji)
• 2-3 green chilies, slit
• 1 tbsp. mustard seeds
• 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 color. Keep aside. 

         Temper the same oil with kalonji and remaining green chilies. Sauté for a few seconds.

          Add the mustard paste, tomato paste, salt and turmeric powder. Sauté till the oil separates.

          Then add 1 cup water (depending on the consistency desired). Bring it to a boil. 

          Gently drop in the fried fish pieces. Cover and simmer for 4-5 minutes on a medium flame. 

          When done, switch off the flame. Add coriander leaves and raw mustard oil.  Keep it covered for 5 minutes. 

          Serve with hot steamed rice for a comforting lunch.

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

Heat oil in a pan & fry the fish pieces till light golden in color. Keep aside. 

Temper the same oil with kalonji & remaining green chilies. Sauté for a few seconds.

 

Add the mustard paste, tomato paste, salt & turmeric powder. Sauté till the oil separates.

Add 1 cup water (depending on the consistency desired). Bring it to a boil. 

Gently drop in the fried fish pieces. Cover & simmer for 4-5 minutes on a medium flame. 

              When done, switch off the flame. Add coriander leaves .....

                   and raw mustard oil.  Keep it covered for 5 minutes. 

             Serve with hot steamed rice for a comforting lunch.

Pomfret Macher Tel Jhaal (Pomfret Fish Curry - Bengali style)

         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. 

Pomfret in Pistachio Gravy

           If you are looking for a different kind of a fish curry, apart from the usual ones, then do give this recipe a try. I have used pistachios along with some mustard seeds and yoghurt for the  gravy base. It turned out simply yummy. 

          Mustard oil is used for the cooking and also to the end product to further enhance the flavour. An amazing and an exotic fish curry that has a smooth and a creamy texture. A perfect recipe for special occasions, it is best enjoyed with only and only hot steamed rice. So check the step by step pictorial recipe to prepare it.

• 5-6 Pomfret fish pieces
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds 
• 1 tsp. mustard seeds, soaked for 10-15 minutes
• 3 green chilies
• 1/4 cup chopped pistachios 
• 1/2 cup yoghurt
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin powder
• salt to taste
• 1/2 tsp. coriander powder
• 1 tsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Blend the mustard seeds, pistachios, one green chili and the yoghurt into a smooth paste. keep aside. 

          Heat 2 tbsp. oil in a pan and lightly fry the fish on both sides. Keep aside. Temper the same oil with nigella seeds. Add the paste and all the dry spices. Sauté till the oil separates.  

          Add 1 cup water and bring it to a boil. Now add the fried fish and remaining green chilies. Cover and simmer for 4-5 minutes. 

          When done, switch off the flame and add the remaining mustard oil and coriander leaves. Give it a stir and enjoy with hot steamed rice. 

Marinate fish with a pinch of salt & turmeric powder for 10 min. Heat 2 tbsp. oil & lightly fry the fish on both sides. Keep aside. 

             Temper same oil with nigella seeds. Add paste & all dry spices.

                                Sauté till oil separates.  

                                Add 1 cup water & bring to a boil. 

                Add fried fish & remaining green chilies. Simmer for 4-5 min. 

                                   When done, add remaining mustard oil 

                                  and coriander leaves. 

                   Enjoy with hot steamed rice. 

                

Meen Pollichathu (Kerala Fish Curry)

          For my 1601 post - I tried Meen Pollichathu, a yummy Kerala fish curry cooked in banana leaf. It is both spicy and tangy, but you can adjust the seasonings accordingly. I have used one of my favorite fish - Pomfret, but this recipe is generally done with Pearl Spot fish. 

          It is one of the most popular item in a Kerala non-veg. menu platter and is truly a connoisseurs delight. It is a must try recipe for all the fish lovers. Goes best with hot steamed rice. So check out the step by step pictorial recipe to prepare this regional delicacy.

Ingredients - 

• 2 pomfret fish
• 3 tbsp. coconut oil
• 1 tsp. coriander leaves, chopped
• 1 banana leaf cut into half

Marination - 

• 1 tsp. ginger-garlic paste
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. lemon juice
• 1 tbsp. coconut oil 

Curry - 

• 1 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1-2 onions, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• 1/2 tsp. salt or to taste
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1/4 tsp. pepper powder
• 1/4 cup tamarind juice
• 2 tbsp. fresh grated coconut 

          Clean the fish and make few slits on both the sides. Keep aside. In a small bowl, mix all the above mentioned ingredients for the marination. 

          Apply the marination on both sides of the fish and keep aside for 25-30 minutes. Heat 2 tbsp. oil in a pan and fry the marinated fish on both sides till done. Keep aside.

          For the curry, add 1 tbsp. oil in another pan and temper with mustard seeds. After it stops spluttering, add the chopped onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown. 

          Add the tomatoes and sauté till it is nicely mashed. Now add all the dry spices and mix well. Then add the coconut and the tamarind juice. Give it a stir and sauté till dry. Keep aside. 

          Pass the banana leaf over the fire for a few seconds to make it soft and pliable. Grease the leaf with a few drops of oil and then spread some of the onion mix, followed by the fried fish. 

          Spread some more of the mix over the other side of the fish. (this way both the sides of the fish should be well coated with the masala.

          Wrap the fish with the banana leaf and tie with a string. Make a similar parcel with the other fish and the remaining masala.

          Heat remaining oil in a pan and place the wrapped banana parcels on it. Cover and cook one side for 3-4 minutes, before flipping it over to cook the other side too. 

          Transfer to a serving plate. While serving, open the wrap and garnish with coriander leaves. Enjoy with hot steamed rice for an exotic meal.





Note - 

1.  You can substitute banana leaf with aluminum foil if the former is unavailable.

2.  Besides Pomfret fish, you can try with any other fish and following the same method. 

                                  Mix the ingredients for the marination. 

                                  Clean the fish & make few slits on both the sides.

                      Apply marination on both sides of the fish & keep aside for 25-30 min.

                                 Heat 2 tbsp. oil & fry marinated fish on both sides till done.

                                   Drain and keep aside. 

                   Add 1 tbsp. oil in another pan & temper with mustard seeds. Then add 
                   onion, ginger, garlic, green chilies & curry leaves. Sauté till light brown. 

                                  Add tomatoes & sauté till it is nicely mashed. 

                                 Add all dry spices & mix well. 

                                 Then add coconut & tamarind juice. Give it a stir.

                                Sauté till dry. Keep aside. 

                          Grease the leaf with a few drops of oil & spread some onion mix.

                       Place the fish over it. Spread some more of the mix over other side of 
                       the fish. (both sides of the fish should be well coated with the masala.

                                 Wrap the fish with banana leaf & tie with a string. 

                                Heat remaining oil & place wrapped banana parcels on it. 

                    Cover & cook one side for 3-4 minutes, before flipping it over to cook the
                     other side too. 

                               While serving, open the wrap & garnish with coriander leaves 

                               & enjoy with hot steamed rice.