Recipe: Tasty Shorshe Pomfret (Fish in Mustard Gravy)

Shorshe Pomfret (Fish in Mustard Gravy). Pomfret Shorshe (Pomfret in mustard gravy) is an authentic Bengali recipe which is made with pomfret fish. This is one of easiest recipe with minimal ingredients. Mustard sauce gravy can be used to cook other fishes like hilsa, rohu, catla, catfish and various other river fishes.

Ingredients of Shorshe Pomfret (Fish in Must SHORSHE POMFRET is a delicious recipe. Pomfret with mustard paste is a Signature Bengali Dish. Try this Bengali style Pomfret Shorshe recipe and serve it along with steamed rice for lunch or. You can have Shorshe Pomfret (Fish in Mustard Gravy) using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Shorshe Pomfret (Fish in Mustard Gravy)

1. It's 4-5 pieces of pomfret fish.
2. Prepare 2-3 tbsp of mustard oil.
3. It's 1 tsp of kalonji (nigella seeds).
4. Prepare 2-3 of green chillies, slit.
5. You need 1 tbsp of mustard seeds, soaked in 1/2 cup water for 25-30 minutes.
6. It's 1/2 tsp of turmeric powder.
7. It's 1 tsp of tomato paste.
8. Prepare to taste of salt.
9. Prepare 1 tsp of raw mustard oil.
10. You need 1 tbsp of coriander leaves.

To begin making the Pomfret Shorshe recipe, firstly marinate the fish with salt and turmeric for about an hour. Grind and make a paste with mustard seeds in a grinder. To the kadai/wok, add mustard oil and fry the fishes lightly from both sides until cooked through. Keep them aside. ' Shorshe ' aka Mustard Seeds are quite popular in Bengali cuisine.

Shorshe Pomfret (Fish in Mustard Gravy) instructions

1. Grind the mustard with one green chilli and a pinch of turmeric powder into a smooth paste..
2. Keep aside. Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan & fry the fish till light golden in colour. Drain and keep aside..
3. Temper the same oil with kalonji and remaining green chilies. Now add the mustard paste, tomato paste, salt and turmeric powder. Stir for a few seconds..
4. 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..
5. When done, add the raw mustard oil and switch off the flame. garnish with coriander leaves..
6. Serve with hot steamed rice..

Its deep pungent flavour adds depth to a variety of Bengali dishes. Usually, the ' jhals ' is the category which uses Mustard seeds gravy as the base gravy for a dish. You will find several fish based recipes using mustard seeds gravy. Shorshe baata diye maacher jhal (fish in mustard gravy) is a quintessential Bengali dish. This is a fish curry with the bold flavor of mustard seeds and mustard oil.