Pomfret Macher Jhaal (Pomfret Fish Curry)

This is a Bengali delicacy and a good recipe for a pomfret fish lover. It is spicy and tangy. Definitely an easy recipe worth trying. Serve hot with rice.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 492 Calories

Ingredients

• salt to taste
• 5 tablespoons vegetable oil
• 1 teaspoon red chile powder
• 2 cups water, divided, or as needed
• 4 (6 ounce) fillets pomfret fish, each cut in half
• 2 teaspoons ground turmeric, divided
• 4 green chile peppers, slit, divided
• 1 tomato, chopped, or to taste
• 5 tablespoons mustard seeds
• 1 teaspoon onion seeds (kalonji)

Recipe Instructions

Step 1

Rub pomfret with 1 teaspoon turmeric and a pinch of salt.

Step 2

Mix remaining 1 teaspoon turmeric powder, red chile powder, and 2 teaspoons water in a small bowl to make a paste.

Step 3

Combine 2 green chile peppers, tomato, mustard seeds, and salt in a food processor; grind into a paste. Thin paste with water if it appears too thick.

Step 4

Heat oil in a large skillet over medium heat. Add fish; pan-fry until golden brown, 3 to 4 minutes per side. Transfer fish to a plate. Add remaining 2 green chile peppers and onion seeds; cook and stir until chile peppers darken, 1 to 2 minutes.

Step 5

Pour turmeric paste into the skillet; cook and stir until mixture looks dry, about 1 minute. Pour in chile pepper paste; cook and stir until dry, about 1 minute. Pour in enough water to cover; bring to a simmer. Return fish to the skillet and continue simmering, covered, until fish flakes easily with a fork, about 6 minutes.