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