Pomfret Macher Jhaal (Pomfret Fish Curry) - cooking recipe

Ingredients
    4 (6 ounce) fillets pomfret fish, each cut in half
    2 teaspoons ground turmeric, divided
    salt to taste
    1 teaspoon red chile powder
    2 cups water, divided, or as needed
    4 green chile peppers, slit, divided
    1 tomato, chopped, or to taste
    5 tablespoons mustard seeds
    5 tablespoons vegetable oil
    1 teaspoon onion seeds (kalonji)
Preparation
    Rub pomfret with 1 teaspoon turmeric and a pinch of salt.
    Mix remaining 1 teaspoon turmeric powder, red chile powder, and 2 teaspoons water in a small bowl to make a paste.
    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.
    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.
    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.

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