Pomphret/ Pomfret Fish Curry or Macher Jhol

Pomfret or Pomphret is a pretty versatile fish. Though at a point of time shunned by the Bengali households; as a sea fish, it gradually it gained in popularity and a position in the Bengali plate and palate. Here is a simple Macher jhol with Pomfret/ Pomphret.


Ingredients –

  • Pomphret
  • Salt to taste
  • Lemon Juice/ Vinegar
  • Green chili paste
  • Onion chopped
  • Onion Paste
  • Mustard Oil
  • Tomato Chopped
  • Sugar ( half a teaspoon)
  • Ginger paste
  • Garlic paste
  • Mustard Oil
  • Panch Phoron/Padkaune Masala/ Five Spices OR Nigella Seeds (Kaalo Jeerey)

Preparation –

  • Marinate the fishes with lemon juice/ vinegar, salt and green chili paste
  • Fry chopped onions till red. Drain from oil and keep aside
  • Fry the fishes in mustard oil and keep aside.
  • Now temper the oil with PanchPhoron OR kaalo jeerey
  • ¬†Then¬†onion paste has to be fried
  • Add the ginger garlic paste. Keep stirring
  • Add turmeric and chili powder. Also add salt and sugar to taste
  • Add chopped tomatoes, and when dry, add a little warm water and keep stirring
  • Once the gravy starts to boil, add the fried fish
  • Once the gravy thickens, put off the burner
  • Add chopped coriander and the fried onions on top of the gravy before serving.
  • As the master stroke, add a couple of drops of mustard oil and serve with steamed rice.


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