Name: Pomfret Macher Jhol (Bengali Style Pomfret Fish Curry) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 Pomfret fish, cut into 3-4 pieces; 2 pinches of salt to marimate; 2 pinches of 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 tsp. turmeric powder; 1-2 tbsp. coriander leaves, chopped; 1 tsp. raw mustard oil

ABOUT Pomfret Macher Jhol (Bengali Style Pomfret Fish Curry) RECIPE

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.

Ingredients Serving: 2

1 Pomfret fish, cut into 3-4 pieces
2 pinches of salt to marimate
2 pinches of 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 tsp. turmeric powder
1-2 tbsp. coriander leaves, chopped
1 tsp. raw mustard oil

Instructions

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.
In the same oil fry the fish pieces and the florets separately till light brown in colour. Keep them aside.
Temper the same oil with nigella seeds and green chilies. Saute for a few seconds. Now add the ginger paste and all the dry spices mixed with a little water. Saute till dry.
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.
When done, add the coriander leaves and raw mustard oil and switch off the flame. Keep it covered for 5 minutes.
Serve with plain steamed rice, few green chilies and lime wedges.

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