Pomfret Macher Jhol (Pomfret Fish Curry - Bengali Style)

Name: Pomfret Macher Jhol (Pomfret Fish Curry - Bengali Style)
Cuisine: Indian
Ingredients: 1 Pomfret, cut into 3-4 pieces; 2 pinches salt to marinate; 2 pinches turmeric powder to marinate; 3 tbsp. mustard oil; few cauliflower florets; 4-5 vadi (dried lentil dumplings); 1/2 tsp. nigella seeds (kalonji); 2 green chilies, slit; 1 tsp. ginger paste; 1 tsp. roasted cumin powder; 1-2 tbsp. coriander leaves, chopped; 1/2 tsp. turmeric powder; 1 tsp. raw mustard oil

Bethica Das @kitchen_flavours

Sharjah (UAE)

#fishandseafood - This is purely a simple traditional Bengali fish curry that is made in most of the Bengali homes. Cooked with minimum of spices, it is prepared on a daily basis. There is nothing like having this comfort food along with plain steamed rice and with a dash of lime. A little bit of raw mustard oil drizzled on the end product imparts a very good flavour to the dish.

Bethica Das @kitchen_flavours

Saved

Ingredients

1Pomfret, cut into 3-4 pieces
2 pinchessalt to marinate
2 pinchesturmeric powder to marinate
3 tbsp.mustard oil
few cauliflower florets
4-5vadi (dried lentil dumplings)
1/2 tsp.nigella seeds (kalonji)
2green chilies, slit
1 tsp.ginger paste
1 tsp.roasted cumin powder
1-2 tbsp.coriander leaves, chopped
1/2 tsp.turmeric powder
1 tsp.raw mustard oil

Saved

Steps

1

Marinate the fish pieces and the cauliflower florets with salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the vadi till golden in colour. Drain and keep aside.
2

In the same oil fry the fish pieces and the florets separately till light brown in colour. Keep them aside.
3

Temper the same oil with nigella seeds and green chilies. Saute for a few seconds.
4

Now add the ginger paste and all the dry spices mixed with a little water. Saute till dry.
5

Add 1 1/2 cups water and bring it to a boil. Gently drop in the fried fish, fried cauliflower and fried vadi. Cover and simmer for 4-5 minutes or till the cauliflower turns soft.
6

When done, add the coriander leaves and raw mustard oil and switch off the flame. Keep it covered for 5 minutes.
7

Serve with plain steamed rice, few green chilies and lime wedges.