Pomfret Machher Jhal

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.

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.

Print

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