Bengali Style Pomfret Shorshe Recipe - Pomfret 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.
The usage of mustard oil and mustard paste is what makes Pomfret Shorshe heavenly when had with hot white rice.
If you like this recipe, you can also try other Bengali recipes such as
15 M
30 M
45 M
4 Servings
Ingredients
- 2 Pomfret fish
- 2 tablespoon Mustard oil , for frying
- 2 tablespoon Mustard oil , for cooking
- 4 clove Garlic , chopped
- 3 Green Chillies , slitted
- 1 teaspoon Kalonji (Onion Nigella Seeds)
- 1-1/2 tablespoon Mustard seeds (Rai/ Kadugu) , ground into paste
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , as per taste
How to make Bengali Style Pomfret Shorshe Recipe - Pomfret In Mustard Gravy
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. Add a pinch of salt and turmeric, keep for 15 minutes.
To the kadai/wok, add mustard oil and fry the fishes lightly from both sides until cooked through. Keep them aside.
To the same kadai add more oil if required, add nigella seeds, garlic and green chillies.
Once the aroma of garlic comes add the mustard paste.
Cook for a minutes with constant stirring on medium flame.
Add water as per gravy requirement, cook it for 2-3 minutes. Add the fishes and cook for another 3-4 minutes.
Switch off the heat, drizzle a little mustard oil and keep it covered for 10 minutes before serving with white rice.
The usage of mustard oil and mustard paste is what makes Pomfret Shorshe heavenly when had with hot white rice.
