Recipe: Yummy Pomfret Macher Jhal (Bengali Fish Curry)

Irene Hanson
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Recipe: Yummy Pomfret Macher Jhal (Bengali Fish Curry)
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Recipe: Yummy Pomfret Macher Jhal (Bengali Fish Curry) Delicious, fresh and tasty.

Pomfret Macher Jhal (Bengali Fish Curry). This spicy Bengali curry made with pomfret, turmeric, mustard seeds, and green chile peppers is perfect for fans of fish and Indian flavors.. If you like it please thumbs-up below and d. Pomfret Macher Jhal (Bengali Fish Curry) #traditional - This is a traditional Bengali homemade style Pomfret fish curry.

It's that simple with minimum effort but with maximum flavour.

Great recipe for Pomfret Macher Jhol (Pomfret Fish Curry - Bengali Style). #fishandseafood - 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.

You can cook Pomfret Macher Jhal (Bengali Fish Curry) using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pomfret Macher Jhal (Bengali Fish Curry)

  1. It’s 1 of pomfret fish, cut into three pieces.

  2. You need 3 tbsp. of mustard oil.

  3. Prepare 1/2 tsp. of nigella seeds.

  4. You need 2 of green chilies, slit.

  5. It’s 1 tbsp. of red chilli powder.

  6. Prepare 1/2 tsp. of turmeric powder.

  7. It’s to taste of salt.

  8. It’s 1 tsp. of coriander leaves, chopped.

There is nothing like having this comfort.

Here is another delicious Pomfret Fish Recipe Pomfret Macher Shorshe Jhal.

It is one of the popular Bengali Fish Curry recipe. let's watch how to make pomfre.

Our visit to the local Asian store Uwajimaya was pretty fruitful or rather fishful.

Pomfret Macher Jhal (Bengali Fish Curry) instructions

  1. Marinate the fish with a pinch of turmeric powder and red chilli powder for 10 minutes..

  2. Mix the remaining turmeric powder and red chilli powder water and keep aside..

  3. Heat oil in a pan & fry the fish on both sides till light brown in colour. Drain and keep aside..

  4. Temper the same oil with nigella seeds and green chilies..

  5. Add the paste and salt to taste. Bring it to a boil & gently drop in the fried fish. Cover and simmer on a low flame till the gravy reduces and the oil separates..

  6. When done, drizzle the remaining mustard oil and switch off the flame. Garnish with coriander leaves..

  7. Serve with plain steamed rice..

This is how I cooked them as traditional bengali fish curry.

If the paste is burning or sticking to the base of the pan, add a splash of water.

Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach.

If you do not have access to rui maach, you also can use salmon, pomfret, sea bass, red snapper, tilapia, or catfish.

Aar Macher Jhol is a Bengali Fish curry prepared with Aar/Rohu/Katla fish.