How to Diet Yummy Shorshe Pomfret (Fish in Mustard Gravy)

Lawrence Moore
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How to Diet Yummy Shorshe Pomfret (Fish in Mustard Gravy)
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How to Diet Yummy Shorshe Pomfret (Fish in Mustard Gravy) Delicious, fresh and tasty.

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.

It is an authentic Bengali recipe and is.

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.

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. You need 1 tsp of kalonji (nigella seeds).

  4. It’s 2-3 of green chillies, slit.

  5. It’s 1 tbsp of mustard seeds, soaked in 1/2 cup water for 25-30 minutes.

  6. Prepare 1/2 tsp of turmeric powder.

  7. It’s 1 tsp of tomato paste.

  8. It’s to taste of salt.

  9. You need 1 tsp of raw mustard oil.

  10. It’s 1 tbsp of coriander leaves.

To the kadai/wok, add mustard oil and fry the fishes lightly from both sides until cooked through.

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.

Shorshe Pomfret (Fish in Mustard Gravy) step by step

  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..

Hilsa fish is commonly known as 'Ilish maachh' in Bengal.

It is the most popular and costly fish due its aroma and taste. "Hilsa in Mustard Gravy" is authentic Bengali dish, when i tried it in my Kitchen,I found it so easy to cook.

Shorshe Pomfret (Pomfret in Mustard Gravy - Bengali Style) This is my version of a traditional Bengali style fish curry.

I have used pomfret fish in this recipe and made a thin gravy out of it.

It is best relished with hot steamed rice.