Shorshe Pomfret (Pomfret Fish in Mustard Gravy - Bengali style) | How to make Shorshe Pomfret (Pomfret Fish in Mustard Gravy - Bengali style)

By Bethica Das  |  7th Mar 2018  |  
5 from 1 review Rate It!
  • Shorshe Pomfret (Pomfret Fish in Mustard Gravy - Bengali style), How to make Shorshe Pomfret (Pomfret Fish in Mustard Gravy - Bengali style)
Shorshe Pomfret (Pomfret Fish in Mustard Gravy - Bengali style)by Bethica Das
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

1

1

About Shorshe Pomfret (Pomfret Fish in Mustard Gravy - Bengali style) Recipe

This is my version of a traditional Bengali style fish curry. I have used pomfret fish in this recipe and made a thin gravy out of it. It is best relished with hot steamed rice. Tomato paste may or may not be added to the gravy. The addition of raw mustard oil to the end product enhances the flavour and gives it an authentic touch to this dish. This is a very easy, simple and a delicious recipe, where prawns or hilsa fish can be substituted.

Shorshe Pomfret (Pomfret Fish in Mustard Gravy - Bengali style)

Ingredients to make Shorshe Pomfret (Pomfret Fish in Mustard Gravy - Bengali style)

  • 4-5 pieces of pomfret fish
  • 2-3 tbsp. mustard oil
  • 1 tsp. kalonji (nigella seeds)
  • 2-3 green chilies, slit
  • 1 tbsp. mustard seeds, soaked in 1/2 cup water for 25-30 minutes
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. tomato paste
  • 1 tsp. raw mustard oil
  • 1 tbsp. coriander leaves

How to make Shorshe Pomfret (Pomfret Fish in Mustard Gravy - Bengali style)

  1. Grind the mustard with one green chili and a pinch of turmeric powder into a smooth paste. Keep aside. Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes.
  2. Heat oil in a pan & fry the fish till light golden in colour. Drain and keep aside.
  3. Mix together the ground mustard paste, tomato paste & turmeric powder.
  4. Temper the same oil with kalonji and remaining green chilies.
  5. Now add the mustard paste, tomato paste, salt and turmeric powder. Stir for a few seconds.
  6. Then add 1/2 - 1 cup water. Bring it to a boil. Gently drop in the fried fish pieces. Cover and simmer for 2-3 minutes on a medium flame.
  7. When done, add the raw mustard oil and switch off the flame. garnish with coriander leaves.
  8. Serve with hot steamed rice.

Reviews for Shorshe Pomfret (Pomfret Fish in Mustard Gravy - Bengali style) (1)

Shelly Sharma6 months ago

I really want to try this.
Reply