Pomfret fish is a tasty sea fish which is great for your heart, skin and eyes just like all other fishes. This is a Bengali fish recipe which is easy to make and extremely delicious as well.
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Ingredients
Pomfret fish - 500 gm ( 5-6 pieces)
Mustard seeds- - 2 tablespoon (soaked in water for 10 minutes, strained and then a paste is made)
Kalonji seeds
Mustard Oil
Turmeric powder
Red chilly powder (optional)
Salt as per taste
Slitted green chillies
How to make the mustard seed paste?
Take the mustard seed, green chilies and chopped tomato and grind them together to prepare a smooth paste. Add water carefully so that you do not make a runny paste)
Cooking Method
Make some slits of incision on the fishes and then marinate them with turmeric powder and salt. Keep aside for about 15 minutes.
Heat mustard oil in a pan, add the marinated fishes gently and then fry the fishes until they are light golden brown. Remove them from a flame and keep separate in a dish.
Heat some mustard oil in a vessel. Once the oil is heated up, add kalonji seeds and let them splutter for some time. Then add slitted green chillies to the oil. Slowly add the mustard paste to the oil and fry it for some time in low flame. Slowly add water to the mustard paste to prepare a thick gravy. Once the gravy is made, add the fried pomfret fishes to the gravy and cook for sometime in slow flame so that the gravy enters the fish and it becomes juicy. Garnish with green chillies and coriander leaves.
Serve hot with steaming rice.
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Ingredients
Pomfret fish - 500 gm ( 5-6 pieces)
Mustard seeds- - 2 tablespoon (soaked in water for 10 minutes, strained and then a paste is made)
Kalonji seeds
Mustard Oil
Turmeric powder
Red chilly powder (optional)
Salt as per taste
Slitted green chillies
How to make the mustard seed paste?
Take the mustard seed, green chilies and chopped tomato and grind them together to prepare a smooth paste. Add water carefully so that you do not make a runny paste)
Cooking Method
Make some slits of incision on the fishes and then marinate them with turmeric powder and salt. Keep aside for about 15 minutes.
Heat mustard oil in a pan, add the marinated fishes gently and then fry the fishes until they are light golden brown. Remove them from a flame and keep separate in a dish.
Heat some mustard oil in a vessel. Once the oil is heated up, add kalonji seeds and let them splutter for some time. Then add slitted green chillies to the oil. Slowly add the mustard paste to the oil and fry it for some time in low flame. Slowly add water to the mustard paste to prepare a thick gravy. Once the gravy is made, add the fried pomfret fishes to the gravy and cook for sometime in slow flame so that the gravy enters the fish and it becomes juicy. Garnish with green chillies and coriander leaves.
Serve hot with steaming rice.
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