Bengali Style Pomfret in Mustard Sauce (পমফ্রেট সর্ষে ঝাল)
West Bengal is home to diverse flavors that every Bengali is proud of. There are a list of ingredients and flavors that give their taste buds the traditional essence. These are not only unique to Bengal itself, but expand its popularity above and beyond. Fish is one of the many products that Bengalis are proud of savoring almost every single day.
Being a staple ingredient for lunch or dinner, this Bengali fish recipe is worth the experience. Pomfret Shorshe is a traditional Bengali recipe that uses minimal ingredients as compared to others. Prepared with a thick mustard gravy, this dish isn’t limited to just pomfret but also river fishes as well.
Here’s all you need to prepare this authentic recipe.
Ingredients
- 2 Pomfret Fishes
- 2 tbsp Kachi Ghani Mustard Oil for cooking
- 2 tbsp Doctors’ Choice Mustard Oil
- 4 Garlic Cloves
- 2 Slit Green Chillies
- 1 tsp Kalonji
- 1-½ tsp Mustard Seeds- needs to be ground into a paste
- ¼ tsp Haldi
- Salt tov Taste
Procedure
- Marinate the fish with salt and haldi for an hour
- Grind them together with mustard seeds. Add in a pinch of salt and turmeric and leave it for 15 mins
- Take a wok and add in the Kachi Ghani Mustard Oil and let the fish fry well on both sides. Keep them aside once done
- Add in some more oil if needed and add the nigella seeds, garlic, and green chillies
- Add in the mustard paste once the aroma of the garlic comes out
- Cook for a few minutes and keep stirring it on a medium flame
- Add in some water and let it cook for 2-3 mins. Add in the fish and let it cook for 3-4 more mins
- Switch off the heat and drizzle some mustard oil and let it sit for roughly 10 mins
- Enjoy a delicious Pomfret recipe with mustard with hot white rice.
