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Pomfret Machher Jhal

Pomfret Machher Jhal
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This is a spicy pomfret curry in Bengali style with the combination of onion ,ginger garlic and mustard paste. In Bengali traditional Bengali cuisine generally the use of tomato and garlic is not popular but I have used in this recipe to add a modern twist to the flavors.

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Pomfret machher jhal

Pomfret machher jhal

This is a spicy curry of white pomfret fish in onion tomato gravy with mustard paste
Course Main Course
Cuisine East Indian
Keyword bengali recipes, fish recipe, maccher kalia, machher jhal, Pomfret curry, seafood lovers, seafood recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author indrani

Ingredients

Main Ingredient

  • 5 to 6 whole pomfret fishes

Spices

  • 1 tsp onion seeds or kalonji
  • 1 tsp cumin powder
  • 1 tsp coriander powder

Onion masala paste

  • 1 Onion
  • 2 to 3 Red chilies
  • 1/2 ginger( 3 to 4 incpeeled
  • 8 to 10 cloves garlic
  • 1 Tomato

Deep frying

  • 1/2 cup mustard oil
  • Mustard paste
  • 2 Green chilies
  • 2 to 4 tbsp. Mustard seeds

Instructions

  1. Heat oil till smoking point
  2. Deep fry the fishes one by one and take them off the heat and discard the oil
  3. Grind the onion, ginger, garlic, tomato paste
  4. add 1 tbsp. of fresh mustard oil in the pan.
  5. Fry nigella seeds
  6. Fry chopped onions till golden brown
  7. Add the ground paste.
  8. Sprinkle cumin and coriander powder.
  9. Sauté the spices till they leave the sides of the pan and look fried.
  10. Add 1/2 cup of warm water and cover the gravy for 10 to 15 mins
  11. Add the fish pieces one by one.
  12. Dissolve the mustard paste in water and strain
  13. Add this liquid paste in the gravy and allow to cook for another 5 minutes.
  14. Garnish with fresh coriander leaves.
  15. Serve with steamed rice.

Recipe Video

Ingredients

  1.  5 to 6 whole pomfret fishes
  2. 1 tsp onion seeds or kalonji
  3. 1 tsp cumin powder
  4. 1 tsp coriander powder

Onion masala paste

  1. 1 Onion
  2. 2 to 3 Red chilies
  3. 1/2 ginger( 3 to 4 inch)  peeled
  4. 8 to 10 cloves garlic
  5. 1 Tomato

Deep frying

  • 1/2 cup mustard oil

Mustard paste

  1. 2 Green chilies
  2. 2 to 4 tbsp. Mustard seeds

Preparation

  •  Heat oil till smoking point
  • Deep fry the fishes one by one and take them off the heat and discard the oil
  • Grind the onion, ginger, garlic, tomato paste
  • add 1 tbsp. of fresh mustard oil in the pan.
  • Fry nigella seeds
  • Fry chopped onions till golden brown
  • Add the ground paste.
  • Sprinkle cumin and coriander powder.
  • Sauté the spices till they leave the sides of the pan and look fried.
  • Add 1/2 cup of warm water and cover the gravy for 10 to 15 mins
  • Add the fish pieces one by one.
  • Dissolve the mustard paste in water and strain
  • Add this liquid paste in the gravy and allow to cook for another 5 minutes.
  • Garnish with fresh coriander leaves.
  • Serve with steamed rice.

 

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Indrani Sen