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.

Aam Kasundi Chingri Bhapa (Steamed Mango Mustard Prawn Curry - Bong style)

 

          Check out this traditional & an irresistible Bong delicacy of Prawns delicately steam cooked in a yummy raw mango-kasundi gravy. My all time favorite, this dish is a total amalgamation of the pungency from the bottled mustard paste, the tanginess from the raw mango and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          I always opt for this simple recipe whenever I need something quick as prawns being my favorite, does not take too long to cook. 

         All that you need to do, is to mix together a few ingredients along with the prawns and then steam it. Voila!! the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe when you have guests around.

          Hilsa fish, a very popular and yet another delicacy of all Bengalis is also cooked in the similar way. However, you may try with Pomfret or Bhetki too. 

          If kasundi is unavailable, then go ahead and ground 1 tbsp. mustard seeds along with 2 green chilies and salt to taste and proceed with the recipe. So Happy Cooking!!!

• 10-12 medium size prawns, cleaned, deveined and rinsed well
• 2-3 tbsp. kasundi (bottled mustard paste)
• 2-3 tbsp. raw mango paste
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard oil
• 2 tbsp. coriander leaves, chopped
• 2 green chilies (opt)

          In a bowl, mix all the above mentioned ingredients along with the prawns. 

          Transfer the contents to a steel container with a lid. Place 2 green chilies on the top if you wish. 

          Pour some water in a pan and place a stand over it. Place the closed steel container over it. 

          Cover the pan and steam cook for 12-15 minutes. When it cools down a little, open the lid.

          While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

In a bowl, mix all the above mentioned ingredients along with the prawns.

Transfer the contents to a steel container with a lid. Place 2 green chilies on the top if you wish. Pour some water in a pan & place a stand over it. Place the closed steel container over it. 

                  Cover the pan & steam cook for 12-15 minutes.

                     When it cools down a little, open the lid.

While serving, drizzle some extra mustard oil if you wish & serve with hot steamed rice. 

Ilisher Ullash (Bong style Hilsa fish curry)

 

          This age old and lost recipe, that I came across, has been documented by Pragyasundari Devi, niece of Ravindranath Tagore. It was a homemade recipe of the latter and was one of his favorite. It pairs well with hot steamed rice. Ullash means cheers. So once you take the first bite of this delectable dish, it makes you feel elated and happy. Hence the name. 

         

               It is very easy to prepare and the uniqueness of this recipe lies in the use of garlic and vinegar, which is generally unheard of. So there is a mix of flavors - garlicy, spicy, pungency from the mustard and the tang from the vinegar. It is best enjoyed with hot steamed rice. So check out the step by step pictorial recipe to prepare this simple delicacy.

• 2 Hilsa fish pieces
• salt to taste
• 1/4 tsp. turmeric powder
• 6-8 garlic cloves
• 4-5 dry red chilies
• 2 tbsp. vinegar
• 2 tbsp. mustard 
• 2-3 tbsp. mustard oil
• 2-3 slit green chilies

          Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. 

          Blend together red chilies, garlic, vinegar, salt, turmeric powder and mustard along with some water into a fine paste. Strain it.

          Transfer the paste into a pan / kadai along with the mustard oil. Switch on the flame and add the marinated fish and green chilies. 

          Cover and cook on a low flame for 10-12 minutes. Halfway through, carefully turn the fish over. 

          When done, switch off the flame and keep it covered for 4-5 minutes. Serve with hot steamed rice.

                    Marinate the fish with a pinch of salt & turmeric powder for 5-10 minutes. 

                        Blend the red chilies, garlic, vinegar, salt, turmeric powder & mustard

                       along with some water into a fine paste. Strain it. 

                             Transfer the paste into a pan / kadai along with the mustard oil. 

                     Switch on the flame & add the marinated fish & green chilies. Cover and

                     cook on a low flame for 10-12 minutes.

                                  Serve with hot steamed rice.

Aam Shorshe Chingri Bhapa (Steamed Mango Mustard Prawn Curry - Bong style)

 

          Check out this traditional & an irresistible Bong delicacy of Prawns delicately steam cooked in a yummy raw mango-mustard-coconut gravy. My all time favorite, this dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, tanginess from the raw mango and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

             I always opt for this simple recipe whenever I need something quick as prawns being my favorite, does not take too long to cook. 

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the prawns and steam it and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe when you have guests around.

         Hilsa fish, a very popular and yet another delicacy of all Bengalis is also cooked in the similar way. However, you may try with Pomfret or Bhetki too. So Happy Cooking!!!

• 250 gms. prawns, cleaned & deveined
• 1 tbsp. mustard seeds, soaked for 30 minutes
• 2-3 green chilies
• salt to taste 
• 1/2 tsp. turmeric powder 
• 1 tbsp. mustard oil
• 2 tbsp. fresh grated coconut 
• 2-3 garlic cloves 
• 1 small raw mango, roughly chopped
• 2-3 tbsp. coriander leaves, chopped
• extra 1-2 green chilies (opt)

      

          Grind the chilies, mustard, garlic, raw mango and coconut to a smooth paste. 

          In a bowl, mix the paste along with the prawns, mustard oil, coriander leaves, salt and turmeric powder. Place 1-2 green chilies on the top if you wish.

          Transfer the contents to a steel container with a lid. Pour some water in a pan and place the closed steel container over it. 

          Cover the pan and steam cook for 10-15 minutes. While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

                   Mix the ground paste with the prawns, mustard oil, coriander leaves,

                   salt and turmeric powder. Place 1-2 green chilies on the top if you wish.

                         Transfer the contents to a steel container with a lid. Pour some water 

                         in a pan and place the closed steel container over it. 

                                 Cover the pan and steam cook for 10-15 minutes. 

While serving, drizzle some extra mustard oil if you wish & 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.