How to make sorse posto diye pomfret macher jhal

How to make sorse posto diye pomfret macher jhal/Pomfret fish curry with mustard-poppy seed paste

This fish is very nice looking, by seeing this fish you will fall in love. Pomfret is not only nice looking, it also very tasty and healthy. Its skin is so smooth like butter, so you have to take special care while frying to avoid sticking with pan. It’s a sea fish available almost all the coastal area.

You can prepare the fish in many ways i.e fry, curry, and bake. But I am preparing it with some different way that is in Bengali style, with sorse-posto/mustard-poppy seed jhal, which is very easy and simple way to make.

Author: Abhijit Mukhopadhyay
Course: main
Cuisine: Bengali, Indian
Level of cooking: Easy
Preparation time:20 minutes
Cooking time: 35 minutes
Total time:55 minutes
Servings:  2

 

Ingredients

  • Pomfret fish -2
  • Mustard oil -4 tablespoon (frying+cooking)
  •  Green Chillies -2(slitted )
  • Panch phoron-1/2 t spoon    (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
  • 2 tablespoon Mustard seeds
  • Poppy seeds(posto)-3 table spoon
  • Turmeric powder (Haldi) -1 teaspoon
  • Red chili powder-1/4th tsp
  • Salt to taste

How to make sorse posto diye pomfret macher jhal

 

  • Wash the fish and rub with salt and turmeric powder and keep it aside for about an hour.
  • Grind and make a paste with mustard seeds and poppy seeds in a sil-batta or in a grinder and keep it aside.
  • Take a kadai or hard bottomed pan add mustard oil and fry the fishes lightly from both sides until cooked through. Keep them aside.
  • In the same kadai add more oil if required, add panch-phoron for tempering.
  • As they splutter and sizzle add the paste of posto-sorse paste.
  • Cook for a minutes with constant stirring on low-medium flame.How to make sorse posto diye pomfret macher jhal
  • Add turmeric powder and chili poderHow to make sorse posto diye pomfret macher jhal
  • How to make sorse posto diye pomfret macher jhal
  • Add water as per the gravy consistency; cook it for 2-3 minutes. Add the fried fishes and allow it to cook for another 3-4 minutes in low flame.How to make sorse posto diye pomfret macher jhal
  • Switch off the flame, sprinkle a little mustard oil and cover it for 5-6 minutes.
  • The combination of mustard oil and mustard paste makes the Pomfret Shorshe-posto a high rise perfectly for hot steamed rice.
  • Your pomfret sorse-posto is ready.
  • Serve it with steamed piping white rice.
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