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.