Recipe: At Home Doi Pomfret Shorshe Posto

Keith Chapman
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Recipe: At Home Doi Pomfret Shorshe Posto
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Recipe: At Home Doi Pomfret Shorshe Posto Delicious, fresh and tasty.

Doi Pomfret Shorshe Posto. 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.

Pomfret, an all time family favourite of ours.

Kids love this fish in every possible preparation as it has only one bone and easy for them to handle.

See recipes for Shorshe Mach Recipe, Shorshe Ilish Bengali Fish Curry too.

You can have Doi Pomfret Shorshe Posto using 16 ingredients and 2 steps. Here is how you cook it.

Ingredients of Doi Pomfret Shorshe Posto

  1. Prepare of pomfret fish.

  2. It’s of curd.

  3. Prepare of onions chopped finely.

  4. You need of tomato puree.

  5. It’s of mustard paste.

  6. You need of posto (poppy seed)paste.

  7. Prepare of green and red chillies.

  8. You need of turmeric powder.

  9. Prepare of red chilli powder.

  10. Prepare of kalonji (nigella)seeds.

  11. It’s of salt.

  12. Prepare of sugar.

  13. It’s of mustard oil.

  14. You need of chopped coriander.

  15. You need of lemon juice.

  16. It’s of water.

Bhapa Shorshe Pomfret (Steamed Mustard Pomfret - Bengali Style) recipe step by step pictures.

This is a traditional Bengali delicacy where pomfret fish is steamed cooked in mustard - coconut gravy.

Mustard oil is added for an authentic touch and flavour.

It is best relished with hot steamed rice. #meetthemeat Paapletaa Aambat…. is what Pomfret curry is called in Konkani language by the NKGSB community of Karwar.

Doi Pomfret Shorshe Posto instructions

  1. Clean and wash fish.Make slits in the fish so that masalas enter fish.Smear little salt and lemon juice and let it rest for half hour.Heat 3 tbsp mustard oil and fry fish till golden brown.Soak poppy and mustard separately in hot water for 15 minutes.Then make a smooth paste of it with 1 green chilli,curd,tomato puree and little salt..

  2. Sprinkle kalonji in the remaining oil.Fry finely chopped onion golden brown.Add the fish.Add 1 cup water, turmeric,red chilli powder and salt.Boil for 2 minutes till fish is soft.Add the mustard posto paste and boil for sometime.Sprinkle 1 tbsp oil and few broken green chillies.Give it a boil and remove from flame.Garnish with chopped coriander and slit green and red chillies.Serve as a side dish with rice..

Due to proximity to the sea, there is abundance of fresh seafood, as well as coconuts in Karwar and hence fish is a prominent part of their cuisine.

Shorshe Bata Diye Macher Jhal or Bengali style Fish in Mustard-based Curry is a Signature Bengali Dish and requires no introduction if you are a bong!

However, if you are not or not much aware of the Bengali cuisine, here what Shorshe Bata Diye Macher Jhal is.

It is a quintessential Bengali style fish curry prepared with mustard paste.

East Indian cuisine is especially appreciated for it's fabulous use of Pãch Phoṛo (Hindi: पन्चफोरन, Odia: ପଞ୍ଚୁ ଫୁଟଣ, Bengali: পাঁচ ফোড়ন).