Pomfret Macher Jhal

Name: Pomfret Macher Jhal
Total time: 1800 s
Yield: 3servings
Cuisine: Indian
Ingredients: 3 pomfret fishes; 1 cup onion, tomato, ginger-garlic coarsely grinded in blender; To taste salt; As needed oil; As needed water; 1 tablespoon tamarind pulp; 1 teaspoon brown sugar; 1 teaspoon Kashmiri red chilli powder; 1 teaspoon red chilli powder; 1 teaspoon turmeric powder; 2 teaspoons dry roasted jeera dhania powder; 1 teaspoon garam masala powder; 1/4 bunch chopped coriander leaves; 1/2 teaspoon kalonji(nigella seeds)

Polly Basu @cook_11880362

#TeamTrees
#bengalifood
#ebook
#treat
#nonveg
#fish
#masterclass

Polly Basu @cook_11880362

#TeamTrees
#bengalifood
#ebook
#treat
#nonveg
#fish
#masterclass

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Ingredients

30 minutes

3servings

3pomfret fishes
1 cuponion, tomato, ginger-garlic coarsely grinded in blender
To tastesalt
As neededoil
As neededwater
1 tablespoontamarind pulp
1 teaspoonbrown sugar
1 teaspoonKashmiri red chilli powder
1 teaspoonred chilli powder
1 teaspoonturmeric powder
2 teaspoonsdry roasted jeera dhania powder
1 teaspoongaram masala powder
1/4 bunchchopped coriander leaves
1/2 teaspoonkalonji(nigella seeds)

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Steps

30 minutes

1

Cut pomfret fishes then wash with water add salt, Kashmiri red chilli powder, pinch of turmeric powder, mix well with the fishes and keep aside.
2

Shallow fry all fishes and keep near to the oven.
3

Heat oil in the pan, put kalonji, when begin to crackle add onion mixture to the pan put turmeric powder, red chilli powder and mix it,and continue to saute over medium heat, when oil comes out from the gravy add jeera dhania powder and mix, then add garam masala powder give another mix, and now add tamarind pulp along with brown sugar, and continue to stir till the gravy is thickened now put one cup of the water boil over medium flame.
4

High heat then slow the flame and cover with the lid till the gravy is well cooked. Now put the gravy in the serving plate and add fried fishes add chopped coriander leaves. Yummy pomfret ar tak jhal is ready to serve.