Pomphet er Jhaal / Pomphret in mustard based gravy

Leave a Bengali with mustard paste and any ingredient and those shall get cooked together to a delectable concoction. Pomfret is a fleshy fish and the zest that mustard adds to the gravy makes the preparation difficult to resist. However, this is not a one for people who are not used to heat and spice. For someone like me, Pomphret er Jhaal is good enough to polish off a plate of steamed rice.

 

Ingredients

  • Mustard
  • Pomphret
  • Green chillies
  • Posto/poppy seeds (nearly equal to the mustard seeds — this is to tone down the tang of mustard)
  • Vinegar
  • Panch foron/ five spices OR Methi / Fenugreek seeds OR Kaalo Jeerey (Nigella Seeds)
  • Onion & garlic paste
  • Chilli powder (optional)
  • Turmeric powder
  • Coriander leaves (finely chopped) — optional
  • Salt
  • Chillies slit for garnishing
  • Oil (preferably mustard oil)

    TIP: These days I often use Sunrise Mustard Powder to make the mustard paste. Just follow instructions on the packet and your paste shall be ready in 10 minutes.

Preparation –

  • Soak the mustard seeds, the poppy seeds with salt in warm water for 20 minutes
  • Make a paste of those mentioned above along with green chillies
  • Clean the fish and marinate it with vinegar, garlic paste, salt & turmeric powder
  • Heat oil in a pan
  • Fry the fishes till both sides are browned and keep aside
  • Temper the oil now with Panch foron/ five spices OR Methi/ Fenugreek seeds OR Kaalo Jeerey/ Nigella Seeds
  • Add Onion & garlic paste, Chilli powder (optional), Turmeric powder and keep stirring till the spices are cooked and the oil separates
  • Now add the mustard- poppy seeds paste
  • Add salt to taste and slit green chillies (Remember that salt is already added to the mustard-poppy seed paste — so additional amount should be added with caution)
  • Add a little warm water
  • Once it starts to boil add the fishes
  • Once the gravy thickens add some chopped coriander leaves, garnish with slit chillies and remove from heat
  • Serve hot with steamed rice