Monday, November 16, 2009

Pomfret maach sorshe bata diye (Pomfret in mustard paste)

This is one of Abbas' favorites. Pomfret fish cooked in a spicy mustard paste, a delight to relish.

Pomfret fish - 3 medium sized, cut into two pieces
Onion - 1 medium sized
Tomato - 1 medium sized
Ginger Garlic paste - 1 tbsp
Green chillies - 2-3
White Mustard - 2 tsp
Turmeric pwd - 1 tsp
Red chilli pwd - 1 tsp
Onion seeds(kalaunji) - 1/2 tsp
Mustard oil (Any other oil may be used but mustard oil gives any Bengali dish an authentic taste)
Salt to taste
Coriander leaves to garnish


1. Clean the fish and marinate with salt, turmeric powder and red chilli powder.
2. Deep fry in oil and keep aside.

3. Grind together mustard seeds, green chillies and salt.
4. Use 2 tsp of the same oil to cook the dish.
5. In a pan, heat oil. Add onion seeds.
6. Add onion and saute till they turn golden brown.
7. Add ginger garlic paste, saute till raw smell goes off.
8. Add chopped tomatoes and saute till oil starts oozing out.
9. Add mustard paste, turmeric powder, red chilli powder and saute well.
10. Add 1 cup of water, adjust salt at this stage. Add fried fish and bring the gravy to boil.
11. The gravy must be think in consistency. Add chopped corainder leaves. Best Blogger Tips

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