Pomfret Macher Jhaal (Pomfret Fish Curry) recipe
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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)
Nutrition Info
- 491.8 caloriescarbohydrate: 11.5 gcholesterol: 108.7 mgfat: 34.9 gfiber: 3.5 gprotein: 33.9 gsaturatedFat: 2.9 gservingSize: -sodium: 198.6 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Pomfret Macher Jhaal (Pomfret Fish Curry)
Directions
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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.