Recipe: at dinner Doi Pomfret Shorshe Posto

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Recipe: at dinner Doi Pomfret Shorshe Posto
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Recipe: at dinner 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.

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

Shorshe-posto bata diye promfret macher jhal (Promfret fish curry with mustard and poppy seeds paste) is a simple and delectable traditional Bengali light fish curry recipe.

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

You can cook 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. You need of onions chopped finely.

  4. You need of tomato puree.

  5. It’s of mustard paste.

  6. It’s of posto (poppy seed)paste.

  7. You need of green and red chillies.

  8. Prepare of turmeric powder.

  9. Prepare of red chilli powder.

  10. Prepare of kalonji (nigella)seeds.

  11. Prepare of salt.

  12. You need of sugar.

  13. Prepare of mustard oil.

  14. You need of chopped coriander.

  15. It’s of lemon juice.

  16. You need of water.

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.

See recipes for Posto Shorshe pomfret, Posto Shorshe ilish too.

Bengali Doi Potol Recipe is a Pointed Gourd In thick yogurt based gravy. It is a very easy to cook recipe and calls for minimum spices, yet it tastes simply delicious.

Doi Pomfret Shorshe Posto step by step

  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..

Bengalis are famous for their low on spices yet tasty dishes.

This is one such recipe that comes from my mom's kitchen and traditionally Bengali.

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

I have loved it in a dharosh posto, in dharosh shorshe,.

Now this Doi Bhindi is something I came upon after discussions with my Mother.