Pomfret Macher Jhaal (Pomfret Fish Curry) recipe

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Ingredients

4 (6 ounce) fillets pomfret fish, each cut in half
2 teaspoons ground turmeric, divided
salt to taste
1 teaspoon red chile powder
2 cups water, divided, or as needed
4 green chile peppers, slit, divided
1 tomato, chopped, or to taste
5 tablespoons mustard seeds
5 tablespoons vegetable oil
1 teaspoon onion seeds (kalonji)

Nutrition Info

491.8 calories
carbohydrate: 11.5 g
cholesterol: 108.7 mg
fat: 34.9 g
fiber: 3.5 g
protein: 33.9 g
saturatedFat: 2.9 g
servingSize: -
sodium: 198.6 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rub pomfret with 1 teaspoon turmeric and a pinch of salt.

  2. Mix remaining 1 teaspoon turmeric powder, red chile powder, and 2 teaspoons water in a small bowl to make a paste.

  3. Combine 2 green chile peppers, tomato, mustard seeds, and salt in a food processor, grind into a paste. Thin paste with water if it appears too thick.

  4. Heat oil in a large skillet over medium heat. Add fish, pan-fry until golden brown, 3 to 4 minutes per side. Transfer fish to a plate. Add remaining 2 green chile peppers and onion seeds, cook and stir until chile peppers darken, 1 to 2 minutes.

  5. Pour turmeric paste into the skillet, cook and stir until mixture looks dry, about 1 minute. Pour in chile pepper paste, cook and stir until dry, about 1 minute. Pour in enough water to cover, bring to a simmer. Return fish to the skillet and continue simmering, covered, until fish flakes easily with a fork, about 6 minutes.

Recipe Yield

4 servings

Recipe Note

This is a Bengali delicacy and a good recipe for a pomfret fish lover. It is spicy and tangy. Definitely an easy recipe worth trying. Serve hot with rice.

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